Description
Indulge in these decadent Red Velvet Cupcakes topped with a rich and creamy cream cheese frosting. Perfect for special occasions or a sweet treat any day!
Ingredients
Scale
Cupcake:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2/3 cup buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry and wet ingredients: In a medium bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In another bowl, whisk oil, buttermilk, egg, red food coloring, vanilla, and vinegar until smooth.
- Mix the batter and bake: Add wet ingredients to dry ingredients and mix just until combined. Divide batter evenly among muffin cups, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Make the cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Frost the cupcakes: Pipe or spread frosting over cooled cupcakes.
Notes
- For deeper flavor, replace 2 tablespoons of buttermilk with strong brewed coffee.
- Store cupcakes in the refrigerator for up to 3 days, but bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
