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Red Velvet Cupcakes

Delight in the nostalgia of Red Velvet Cupcakes, combining rich flavors and a beautiful presentation for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups All-Purpose Flour The backbone of the cupcakes, providing structure.
  • 1 ½ cups Granulated Sugar Adds sweetness and moisture.
  • 1 teaspoon Baking Soda Leavening agent for rising.
  • 1 tablespoon Cocoa Powder Provides a hint of chocolate flavor.
  • ½ teaspoon Salt Enhances flavor.
  • 1 cup Vegetable Oil Keeps the cupcakes moist.
  • 1 cup Buttermilk Must be at room temperature for best results.
  • 2 Large Eggs Should be at room temperature.
  • 1 tablespoon Red Food Coloring Gives the signature red hue.
  • 1 teaspoon Vanilla Extract Classic flavor enhancer.
  • 1 teaspoon White Vinegar Works with baking soda for fluffy texture.
Frosting
  • 1 cup Cream Cheese Frosting Delicious topping for the cupcakes.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In another bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  4. Gradually combine the wet and dry ingredients until no lumps remain.
Baking
  1. Fill the cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  2. Allow to cool completely before frosting with the cream cheese frosting.

Notes

For extra moist cupcakes, consider adding a tablespoon of unsweetened applesauce. Serve at room temperature for the best flavor. Keep uneaten cupcakes in an airtight container at room temperature for up to 3 days.