Red Velvet Cupcakes
Indulge in the rich, velvety allure of these classic Red Velvet Cupcakes—an irresistibly moist treat with a signature deep red hue. Perfectly balanced with a hint of cocoa, a touch of tangy buttermilk, and the smooth warmth of vanilla, these cupcakes are baked to tender perfection in just under 20 minutes. Topped with an ultra-creamy, homemade cream cheese frosting, these decadent desserts strike the perfect harmony between sweet and tangy. Ideal for celebrations, holidays, or simply satisfying a sweet craving, these easy-to-make cupcakes bring bakery-quality indulgence right to your kitchen. Whether you're a beginner or a seasoned baker, this recipe is sure to leave everyone swooning over every bite!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup buttermilk
- 0.5 cup vegetable oil
- 1 large egg
- 1 tablespoon red food coloring
- 0.5 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (softened, for frosting)
- 0.5 cup unsalted butter (softened, for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vinegar, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and no lumps remain.
Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a large bowl using a hand or stand mixer until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cupcakes are completely cool, frost them using a piping bag or knife.
Serve and enjoy your delicious red velvet cupcakes!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 37.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 64 mg | 1% | |
*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.
