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Red Velvet Cupcakes

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These classic red velvet cupcakes are moist, buttery, and topped with tangy cream cheese frosting. They offer a mild cocoa flavor and signature red hue, making them a festive favorite for holidays and special occasions.

Ingredients

  • 1 and 1/3 cups (167g) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon baking soda
  • 2 teaspoons unsweetened natural cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) canola or vegetable oil
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 1 tablespoon (15ml) liquid red food coloring
  • 1/2 cup (120ml) buttermilk, at room temperature
  • For the Cream Cheese Frosting:
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 8 ounces (224g) full-fat brick cream cheese, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together on high speed until combined and creamy, about 1 minute. Add the oil, egg, vanilla, vinegar, and food coloring and beat until well combined.
  4. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated; do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
  6. Bake for 18–21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  7. To make the frosting, beat the butter and cream cheese together on high speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then on high for 2 minutes.
  8. Frost cooled cupcakes with cream cheese frosting. Decorate as desired.

Notes

  • Cupcakes can be made 1 day in advance, covered, and stored at room temperature or in the refrigerator.
  • Frosting can be made 2–3 days in advance and stored in the refrigerator. Let it come to room temperature before using.
  • Use brick-style cream cheese for best frosting consistency; avoid spreadable versions.
  • Liquid red food coloring yields the most vibrant red color.

Nutrition

Find it online: https://yumfamilyrecipes.com/red-velvet-cupcakes/