Description
These Irresistible Red Velvet Cupcakes are delightfully moist and tender, featuring a classic deep red color complemented by a smooth and tangy cream cheese frosting. Perfect for celebrations or a sweet treat, this recipe yields 12 perfectly portioned cupcakes that combine the flavors of cocoa, vanilla, and buttermilk for an unforgettable taste experience.
Ingredients
Scale
Cupcake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners to prevent sticking and ensure easy removal of cupcakes.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly blended. This ensures even distribution of the leavening and cocoa flavor.
- Mix Wet Ingredients: In a separate large bowl, beat the vegetable oil and granulated sugar together until fluffy and smooth. Add the eggs one at a time, beating well after each addition to incorporate air and ensure smooth batter. Then stir in the buttermilk and vanilla extract until fully combined.
- Add Food Coloring: Mix in the red food coloring thoroughly until the batter has a uniform vibrant red color. This signature hue makes the cupcakes visually appealing.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, folding gently and mixing just until incorporated. Avoid overmixing to maintain a tender crumb in the cupcakes.
- Fill Liners and Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Remove the cupcakes from the oven and let them cool completely on a wire rack. Once cooled, spread or pipe the cream cheese frosting on top to finish the cupcakes with a creamy, tangy topping.
Notes
- Make sure your eggs and buttermilk are at room temperature to create a smooth batter and help the cupcakes rise properly.
- Do not overmix the batter when combining wet and dry ingredients to keep the cupcakes soft and moist.
- Use gel-based food coloring for a richer red color without thinning the batter.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra decoration, sprinkle with red velvet crumbs or edible glitter after frosting.
