Red Velvet Cupcakes with Cream Cheese Frosting
Delicious red velvet cupcakes topped with rich cream cheese frosting, perfect for celebrations.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Red icing for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until combined.
- Mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
- Combine the wet ingredients with the dry ingredients, stirring gently until just combined.
- Fill the cupcake liners, filling each about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating the softened cream cheese and butter until smooth, then adding the powdered sugar and vanilla, mixing until creamy.
- Frost the cooled cupcakes generously with cream cheese frosting and drizzle red icing on top for decoration.
Notes
For the best texture, ensure ingredients are at room temperature and do not overmix the batter.