Heavenly Red Velvet Cupcakes
Moist, tender red velvet cupcakes with a hint of cocoa and a tangy cream cheese frosting, perfect for any celebration or treat.
Equipment
- 12-cup muffin tin
- Paper Liners
- Mixing bowls
- Electric mixer
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Wire rack
Ingredients
Cupcake Batter
- 1 ½ cups cake flour or 1 1/2 cups all-purpose flour sifted with 2 tbsp cornstarch
- 2 tbsp unsweetened natural cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- ½ cup buttermilk room temperature
- 1–2 tbsp red food coloring adjust for desired color
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar add more if needed for consistency
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together cake flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
- Add oil, vanilla, vinegar, and red food coloring. Mix until combined.
- Alternate adding dry ingredients and buttermilk, mixing just until combined.
- Divide batter among liners and bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
- To make frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
- Frost cupcakes once fully cooled and decorate as desired.
Notes
Ensure all refrigerated ingredients are at room temperature before starting. Don't overmix the batter to keep cupcakes tender.
Nutrition
Calories: 320kcalCarbohydrates: 37gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 65mgSodium: 280mgPotassium: 100mgFiber: 1gSugar: 26gVitamin A: 500IUCalcium: 80mgIron: 1.2mg
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