Red Velvet Cupcakes
Red velvet cupcakes are a delightful blend of rich cocoa and tangy cream cheese frosting, delivering a flavor experience that brightens any occasion. Their stunning red hue makes them visually appealing, while their moist texture and decadent taste ensure they’ll be the star of any dessert table. Perfect for celebrations or a sweet treat just because, these cupcakes offer joy in every bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: About 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 large eggs (room temperature)
- 2 tbsp red food coloring (gel)
- 1 tsp vanilla extract
- 8 oz cream cheese (room temperature)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In another bowl, mix sugar and oil until smooth. Add eggs one at a time, then incorporate buttermilk, food coloring, and vanilla extract; mix until combined.
- Gradually add the dry ingredients to the wet mixture; stir gently until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, beat cream cheese and butter until creamy; gradually add powdered sugar and mix until fluffy. Add vanilla extract and frost cooled cupcakes generously.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 27g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg