Print

Red Velvet Cupcakes

Print Recipe

Red Velvet Cupcakes are a classic treat, known for their vibrant red color, soft texture, and subtle hint of cocoa. Topped with a luscious cream cheese frosting, these cupcakes are a perfect combination of sweetness and tang. Whether you’re baking for a birthday, holiday celebration, or just because, these elegant cupcakes are always a crowd favorite. Their rich, velvety crumb and iconic flavor make them stand out on any dessert table.

Ingredients

Scale

For the Cupcakes:

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, at room temperature
  • 1 tablespoon red food coloring (liquid or gel)
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)

Ingredient Highlights

  • Buttermilk: This adds moisture and tang to the cupcakes, enhancing their soft texture.
  • Cocoa Powder: Provides a subtle chocolate flavor that’s characteristic of red velvet.
  • Vinegar: Reacts with the baking soda and buttermilk to help create a light, tender crumb.
  • Cream Cheese Frosting: The star of the show—smooth, tangy, and the perfect complement to the cupcakes’ rich flavor.

Instructions

Prepare the Cupcakes:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Mix the Wet Ingredients: In a large bowl, beat together the oil and sugar until well combined. Add the egg and vanilla extract, mixing until smooth.
  4. Add the Buttermilk and Food Coloring: Stir in the buttermilk and red food coloring until fully incorporated.
  5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  6. Add the Vinegar: Stir in the vinegar, which helps activate the baking soda for a light and fluffy texture.

Bake the Cupcakes:

  1. Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  2. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Prepare the Frosting:

  1. Beat the Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Add the Powdered Sugar and Vanilla: Gradually add the powdered sugar, beating until fully combined and fluffy. Mix in the vanilla extract and a pinch of salt, if using.

Frost the Cupcakes:

  1. Frost the Cupcakes: Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting on top. Decorate as desired.

Nutrition

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