Description
Indulge in these moist and decadent red velvet cupcakes topped with luscious cream cheese frosting. A classic dessert that’s perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 1½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Additional:
- Cream cheese frosting for topping
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Add Eggs and Buttermilk: Add eggs one at a time, then mix in buttermilk, red food coloring, and vanilla.
- Combine Wet and Dry: Alternately add dry ingredients and buttermilk mixture to the creamed butter, then stir in vinegar.
- Bake: Divide batter into cupcake liners and bake for 18–20 minutes until done.
- Cool and Frost: Let cupcakes cool before frosting with cream cheese frosting.
Notes
- For extra richness, use full-fat buttermilk.
- Gel food coloring gives a deeper red hue without thinning the batter.
- Cupcakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
