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Red Velvet Cupcakes

Perfectly baked Red Velvet Cupcakes that are moist, rich, and sure to impress at any celebration.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Feel free to substitute with gluten-free flour for a lighter version.
  • 1 cup granulated sugar Brown sugar can add a deeper flavor.
  • 1 teaspoon baking soda Essential for lift; do not substitute with baking powder.
  • 1 teaspoon salt Kosher or sea salt works well.
  • 2 tablespoons cocoa powder For a richer taste, consider Dutch-processed cocoa.
Wet Ingredients
  • 1 cup vegetable oil Olive oil provides a different taste that’s also great.
  • 1 cup buttermilk, room temperature Milk with a squeeze of lemon can substitute for buttermilk.
  • 2 large eggs, room temperature Never skip this ingredient.
  • 2 tablespoons red food coloring Can use natural beet coloring for a healthier option.
  • 1 teaspoon vanilla extract Pure vanilla is preferred.
  • 1 teaspoon vinegar Interacts with baking soda to help cake rise.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In another bowl, mix the oil, buttermilk, eggs, cocoa powder, red food coloring, vanilla extract, and vinegar until well combined.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fill each cupcake liner about two-thirds full with batter.
Baking
  1. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before frosting.

Notes

Common mistakes to avoid include overmixing the batter and skipping room temperature ingredients. Pro tips include measuring flour correctly and letting the cupcakes cool entirely before frosting.