Red Velvet Cupcakes
Decadent red velvet cupcakes topped with creamy cream cheese frosting that are perfect for any occasion.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Sifted
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil or light olive 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
For the Frosting
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, combine the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar. Stir until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined.
Baking
- Pour the batter into the lined cupcake cups, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Frosting
- While the cupcakes cool, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and mix until fluffy, then add the vanilla extract.
- Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting.
Notes
For added flavor, consider adding a teaspoon of almond extract to the frosting. Store cupcakes covered at room temperature for 2-3 days or refrigerated for up to 1 week.