Description
Indulge in these moist and decadent Red Velvet Cupcakes topped with a creamy cream cheese frosting. Perfect for special occasions or just a sweet treat any day!
Ingredients
Scale
Cupcakes:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- Combine wet ingredients: In a large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth.
- Combine dry and wet ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Bake: Divide batter into cupcake liners and bake for 18-20 minutes until a toothpick inserted comes out clean.
- Make frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar and beat until creamy. Mix in vanilla and salt.
- Frost cupcakes: Frost the cooled cupcakes as desired.
Notes
- Store cupcakes covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
