Description
Irresistibly soft and vibrant red velvet cupcakes topped with smooth cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups All-purpose flour (sifted)
- 2 tablespoons Cocoa powder (unsweetened)
- 1 teaspoon Baking soda
- 1 pinch Salt
- 1.5 cups Granulated sugar
- 1 cup Vegetable oil
- 1 cup Buttermilk
- 2 large Eggs
- 2 tablespoons Red food coloring (gel-based)
- 1 teaspoon Vanilla extract
- 8 oz Cream cheese (softened)
- 1/2 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a cupcake pan by lining it with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
- In another bowl, mix granulated sugar and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and red food coloring until combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
- Frost each cooled cupcake generously with the cream cheese frosting.
- Serve and enjoy!
Notes
For lighter cupcakes, always sift the flour and cocoa powder. Use room temperature ingredients for better mixing. Experiment with toppings for added flair.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg