Pretty Red Velvet Cupcakes
Indulge in the classic elegance of Pretty Red Velvet Cupcakes, a show-stopping treat that's as stunning as it is delicious! These cupcakes feature a moist, tender crumb with the perfect hint of cocoa, enhanced by the tangy richness of buttermilk and a striking red hue. Topped with a luscious cream cheese frosting that's irresistibly smooth and lightly sweetened, these cupcakes are perfect for any celebration or a simple indulgence. Ready in just under 40 minutes and made with pantry staples, this easy red velvet cupcake recipe ensures bakery-quality results every time. Garnish with festive sprinkles or a touch of cocoa powder to make them truly picture-perfect—ideal for Valentine's Day, birthdays, or any time you want a dessert that wows.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cup buttermilk
- 0.5 cup vegetable oil
- 1 unit large egg
- 2 teaspoons red food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with cupcake liners.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and free of lumps.
Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.
Mix in the vanilla extract and continue to beat the frosting until fluffy and smooth.
Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting onto each cupcake.
Optionally, garnish with sprinkles or a dusting of cocoa powder for an extra touch of flair.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 48.3 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
