Delicious Red Velvet Cupcakes with Cream Cheese Frosting
These striking red velvet cupcakes are moist and rich, topped with a tangy cream cheese frosting, making them perfect for any celebration.
Servings: 12 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- Cupcake Pan
- Whisk
- Piping Bag
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Sifted for light texture.
- 2 tablespoons Cocoa powder Unsweetened, high-quality.
- 1 teaspoon Baking soda
- 1 pinch Salt To balance sweetness.
Wet Ingredients
- 1.5 cups Granulated sugar
- 1 cup Vegetable oil For moisture.
- 1 cup Buttermilk Essential for tangy flavor.
- 2 large Eggs Room temperature preferred.
- 2 tablespoons Red food coloring Gel-based for best results.
- 1 teaspoon Vanilla extract Natural preferred.
Cream Cheese Frosting
- 8 oz Cream cheese Softened.
- 1/2 cup Unsalted butter Softened.
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract For flavor.
Instructions
- Preheat your oven to 350°F (175°C) and prepare a cupcake pan with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk and red food coloring until fully combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract.
- Frost the cooled cupcakes generously with the cream cheese frosting.
- Serve and enjoy your delicious red velvet cupcakes!
Notes
Store leftovers in an airtight container for up to three days at room temperature or refrigerate for up to a week.