Go Back
Print

Red Velvet Cupcakes

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 cupcakes
Calories 250
Delight in these moist and vibrant red velvet cupcakes topped with creamy frosting, perfect for any celebration.

Ingredients

Dry Ingredients

  • 2.5 cups cake flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt

Wet Ingredients

  • 0.5 cup unsalted butter (softened to room temperature)
  • 1.5 cups granulated white sugar
  • 2 large eggs (room temperature)
  • 0.5 cup canola oil
  • 2 tablespoons liquid red food coloring
  • 1 teaspoon vanilla extract

Buttermilk Mixture

  • 1 cup buttermilk
  • 1 teaspoon white vinegar

Frosting

  • 8 oz cream cheese (room temperature)
  • 8 tbsp unsalted butter (at room temperature)
  • 2 tsp vanilla extract
  • pinch salt
  • 4 cups confectioners’ sugar

Instructions 

  • Preheat oven to 350°F (180°C) and line cupcake pans with paper liners.
  • Whisk dry ingredients (flour, baking soda, cocoa powder, salt) and set aside.
  • Cream butter and sugar until light and fluffy. Add eggs, vanilla, oil, and food coloring; beat well.
  • Alternate adding flour mixture and buttermilk (with vinegar) to wet ingredients, mixing just until combined. Divide batter into liners and bake for 18 minutes.
  • Cool cupcakes completely. Prepare frosting by beating cream cheese and butter, then add vanilla, salt, and powdered sugar until smooth. Frost cupcakes as desired.

Notes

Ensure not to overmix the batter to keep cupcakes light and fluffy.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: red velvet