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Red Velvet Cupcakes

These Red Velvet Cupcakes are a delightful blend of rich flavor and vibrant color, perfect for any celebration or cozy gathering.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 16 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.33 cups 1 ⅓ cups cake flour (spooned & leveled) (145 grams) Ensure to measure accurately for best results.
  • 2 tablespoons 2 tablespoons natural unsweetened cocoa powder (10 grams) Adds depth to the flavor without overwhelming sweetness.
  • 0.5 teaspoon ½ teaspoon baking soda Helps the cupcakes rise beautifully.
  • 0.25 teaspoon ¼ teaspoon salt Enhances all the flavors.
  • 0.25 cup ¼ cup unsalted butter (softened to room temperature) (60 grams) Use fresh butter for best results.
  • 1 cup 1 cup granulated sugar (200 grams) Balances the flavor perfectly.
  • 1 large 1 large egg (room temperature) Allows for a smoother batter.
  • 0.25 cup ¼ cup oil (canola or vegetable) (60 ml) Keeps cupcakes moist and tender.
  • 1 tablespoon 1 tablespoon liquid red food coloring (15 ml) Gives the cupcakes their signature color.
  • 1 teaspoon 1 teaspoon pure vanilla extract Adds a lovely aroma and taste.
  • 0.5 teaspoon ½ teaspoon distilled white vinegar Enhances flavor and moisture.
  • ⅔ cup ⅔ cup buttermilk (room temperature) (160 ml) A key ingredient for rich texture.
For the Frosting
  • 0.5 cup ½ cup unsalted butter (softened) (115 grams) Essential for the frosting.
  • 1 8-ounce 1 (8-ounce) package brick-style cream cheese (softened) (226 grams) Creamy base for luscious frosting.
  • 2 cups 2 cups powdered sugar (240 grams) Sweetness for the frosting.
  • 1 teaspoon 1 teaspoon pure vanilla extract For extra flavor in the frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line two standard 12-count muffin pans with 16 cupcake liners.
  2. In a large mixing bowl, sift together the cake flour and cocoa powder. Whisk in the baking soda and salt, then set aside.
Mixing the Batter
  1. In the bowl of a stand mixer or using a handheld mixer, cream together the softened butter and sugar on medium speed for 4 to 5 minutes until light and fluffy.
  2. Add the room temperature egg and mix until fully combined. Stir in the oil, food coloring, vanilla, and vinegar.
  3. Alternate adding the dry mixture and buttermilk in three additions, starting and ending with the dry ingredients. Mix until just combined.
Baking
  1. Divide the batter evenly among the cupcake liners, filling each about halfway.
  2. Bake in the preheated oven for 15 to 18 minutes, or until a toothpick comes out clean. Cool on a wire rack.
Making the Frosting
  1. In a stand mixer or mixing bowl, beat the cream cheese until smooth. Add the softened butter and mix until creamy.
  2. Gradually add in the powdered sugar and vanilla until fully combined.
Frosting the Cupcakes
  1. Once the cupcakes are completely cooled, frost them with the cream cheese frosting.

Notes

These cupcakes can last for up to three days at room temperature in an airtight container. They can also be frozen for up to three months. For variations, consider using gluten-free flour or adjusting the sweetness with alternatives.