Red Velvet Cupcakes Recipe
These Red Velvet Cupcakes with cream cheese frosting are an elegant, delicious treat that brings a pop of color and a burst of flavor to any event. Perfectly moist with a hint of cocoa, they’re a classic dessert made easy and impressive.
Equipment
- Muffin Tin: To bake the cupcakes.
- Cupcake Liners: For easy removal and serving.
- Hand Mixer or Stand Mixer: For creaming the butter and blending the frosting.
- Mixing Bowls: For preparing the batter and frosting.
- Measuring Cups and Spoons: For accurate ingredient measurement.
- Spatula: For folding the batter and scraping down the bowl.
Ingredients
- Cupcakes
- 1 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon red food coloring adjust to desired color
- 1/2 teaspoon white vinegar
- Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, sift flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add egg and vanilla, mixing well.
- Alternate adding the flour mixture and buttermilk with food coloring, starting and ending with the flour. Mix until just combined.
- Stir in vinegar. Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes. Let cool.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Frost cooled cupcakes and enjoy!
Notes
Store in the fridge in an airtight container for up to 3 days. Let them come to room temperature before serving for the best flavor!