Description
Delightfully moist and tender, these irresistible red velvet cupcakes feature a subtle cocoa flavor enriched with vibrant red food coloring. Topped with a creamy and tangy homemade cream cheese frosting, they are perfect for celebrations or anytime you crave a classic dessert with a twist.
Ingredients
Scale
Cupcake Batter
- 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 and Prepare: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined and airy.
- Cream Wet Ingredients: In a separate bowl, mix the vegetable oil and granulated sugar until fluffy and well incorporated. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in buttermilk and vanilla extract for richness and moisture.
- Add Color and Combine: Stir in the red food coloring thoroughly until the batter is evenly tinted. Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter.
- Fill and Bake: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean, indicating the cupcakes are perfectly baked.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack. Prepare the cream cheese frosting by beating together softened cream cheese and butter until smooth; gradually add powdered sugar, beating until light and fluffy. Frost the cooled cupcakes evenly with the cream cheese frosting.
Notes
- Room temperature eggs help achieve a smoother batter and better texture.
- Use good-quality red food coloring for a vibrant hue without affecting flavor.
- Do not overmix the batter to keep cupcakes tender and moist.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
