Ingredients
For the Red Velvet Cupcakes:
1 ¼ cups (155g) all-purpose flour
¾ cup (150g) granulated sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (180ml) vegetable oil
½ cup (120ml) buttermilk, room temperature
1 large egg, room temperature
1 tablespoon red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
¼ cup (56g) unsalted butter, softened
2 cups (240g) powdered sugar, sifted
1 teaspoon vanilla extract
For Decoration:
Red sprinkles, optional
White chocolate shavings, optional
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together vegetable oil, buttermilk, egg, red food coloring, vinegar, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients. Mix only until combined. Do not overmix.
5. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack. Let them cool completely before frosting.
8. To make the frosting, beat softened cream cheese and butter until smooth and creamy.
9. Gradually add powdered sugar and vanilla extract. Beat until light and fluffy.
10. Pipe or spread frosting onto cooled cupcakes. Decorate with red sprinkles or white chocolate shavings if desired.
Notes
Use room-temperature buttermilk and egg for a smoother batter.
Do not overmix after adding the flour.
Do not frost warm cupcakes, or the frosting may melt.
For mini cupcakes, bake for 12–15 minutes.
For a layer cake version, divide batter between two 8-inch pans and bake for 25–30 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes + cooling
- Category: Dessert
- Method: Baking
- Cuisine: American