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Red Velvet Cupcakes

These Red Velvet Cupcakes are moist, tender, and topped with luscious cream cheese frosting for a classic, irresistible treat!
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Servings: 12 servings

Ingredients

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting

Instructions

  • Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
  • Sift together the all-purpose flour, baking soda, baking powder, salt, and unsweetened cocoa powder in a large bowl. Set aside.
  • In another bowl, whisk the vegetable oil and granulated sugar until combined. Add the eggs one at a time, beating well after each addition. Stir in the red food coloring, vanilla extract, and white vinegar.
  • Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a cooling rack to cool completely.
  • Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. Add a teaspoon of milk or cream if frosting is too thick.
  • Once the cupcakes are completely cool, frost each generously using a spatula or piping bag, swirling the frosting on top in a circular motion.
  • Serve fresh, or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric mixer or hand mixer
  • Muffin Tin
  • Cupcake Liners
  • Cooling rack
  • Spatula
  • Piping bag and tip (optional)

Notes

  • Use room temperature eggs and buttermilk for better texture and mixing.
  • Do not overmix the batter to keep cupcakes tender and moist.
  • For longer storage, freeze unfrosted cupcakes for up to 2 months.
  • Frost cupcakes only after they have completely cooled to prevent melting.
  • Substitute buttermilk by mixing milk with vinegar or lemon juice if needed.