Description
These irresistible red velvet cupcakes are moist, fluffy, and perfectly balanced with a hint of cocoa. Topped with a smooth, tangy cream cheese frosting, they make a delightful treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners to ensure easy removal and baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, beat the vegetable oil and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Then, incorporate the buttermilk and vanilla extract for moisture and flavor.
- Add Food Coloring and Dry Mix: Stir in the red food coloring until the batter achieves a uniform vibrant red color. Gradually add the dry ingredient mixture, gently mixing until just combined to avoid overmixing.
- Fill Liners and Bake: Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely before frosting. Prepare the cream cheese frosting by beating softened cream cheese and butter together until smooth, then gradually add powdered sugar until fluffy. Frost the cooled cupcakes generously.
Notes
- Room temperature eggs help to create a smoother batter and better rise.
- Make sure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- For a deeper red color, you can add an extra tablespoon of food coloring, adjusting to your preference.
- The cream cheese frosting can be stored in the refrigerator for up to 3 days.
- If buttermilk is unavailable, substitute with 1 cup milk plus 1 tablespoon vinegar or lemon juice, let sit for 5 minutes.
