Red Velvet Cupcakes with Nutella Buttercream

Delightful Red Velvet Cupcakes topped with smooth Nutella Buttercream, perfect for any celebration or sweet craving.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 200

For the Cupcakes

1 1/2 cups all-purpose flour Provides structure; can substitute with gluten-free flour blend.
1 cup granulated sugar Sweetness; brown sugar adds a hint of molasses flavor if desired.
1 teaspoon baking soda Helps cupcakes rise; ensure it's fresh.
1 teaspoon cocoa powder Provides subtle chocolate flavor; can use Dutch-processed for deeper taste.
1 teaspoon salt Balances sweetness; adding a pinch more highlights flavors.
1 cup vegetable oil Keeps cupcakes moist; can replace with melted coconut oil.
1 cup buttermilk, at room temperature Ensures moisture and richness; substitute with yogurt or milk with vinegar.
2 large eggs, at room temperature Binds everything together; flaxseed meal mixed with water can be used as an egg-free option.
2 tablespoons red food coloring Creates signature red hue; natural beet juice can be used.
1 teaspoon vanilla extract Adds warmth; almond extract can be a great alternative.
1 teaspoon white vinegar Enhances reaction of baking soda; lemon juice works similarly.

For the Nutella Buttercream

1/2 cup unsalted butter, softened Essential for the buttercream; margarine can be used for dairy-free.
2 cups powdered sugar Adds sweetness and stability; adjust for desired consistency.
1 cup Nutella Star of the buttercream; any chocolate-hazelnut spread works.
2 tablespoons heavy cream Adjusts buttercream consistency; milk can be a lighter substitute.

Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Set aside.
In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Avoid over-mixing.
Fill cupcake liners about two-thirds full with the batter.

Baking

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.

Making the Buttercream

Beat together the butter and Nutella until light and fluffy.
Gradually add the powdered sugar, then mix in the heavy cream until you reach your desired consistency.

Frosting

Store cupcakes in an airtight container in the refrigerator. Freezing is possible for up to three months.