Description
Deliciously moist and vibrant red velvet cupcakes topped with a rich and creamy homemade cream cheese frosting. These classic cupcakes are perfect for celebrations or any occasion that calls for a sweet, indulgent treat.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring (gel)
- 1 tsp pure vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution and a light texture.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, eggs, buttermilk, vanilla extract, and red gel food coloring until the mixture is smooth and well blended.
- Mix Batter: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing which can make the cupcakes dense.
- Fill Cupcake Liners & Bake: Line a cupcake pan with cupcake liners and fill each about two-thirds full with the batter. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Frosting: While cupcakes cool, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar while continuing to beat until well combined and fluffy.
- Frost Cupcakes: Once the cupcakes have completely cooled, generously frost them with the cream cheese frosting and serve.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting the cream cheese frosting.
- You can substitute buttermilk with milk mixed with 1 tbsp lemon juice or vinegar, left to sit for 5 minutes.
- Use gel food coloring for more vibrant color without thinning the batter.
- Store frosted cupcakes in an airtight container in the refrigerator and bring to room temperature before serving.
