Description
Deliciously moist and tender Red Velvet Cupcakes with a subtle cocoa flavor and vibrant red color, topped with smooth cream cheese frosting. Perfectly balanced between sweet and tangy, these cupcakes are effortless to bake and customizable to suit various dietary needs or flavor preferences.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups All-Purpose Flour
- 1 tablespoon Cocoa Powder
- 1 cup Granulated Sugar
- 1/2 cup Buttermilk
- 1/2 cup Vegetable Oil
- 2 large Eggs
- 1 teaspoon Red Food Coloring
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Baking Soda
- 1 teaspoon Vinegar
- 1/4 teaspoon Salt (pinch)
Cream Cheese Frosting
- 4 ounces Cream Cheese, softened
- 1/4 cup Butter, softened
- 1 to 1 1/2 cups Powdered Sugar (adjust to taste)
- 1/2 teaspoon Vanilla Extract
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line your cupcake pan with liners. Measure out all ingredients for smooth and accurate baking.
- Mix the Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking soda, salt, and a pinch of salt in a bowl to ensure an even distribution and prevent clumps.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, granulated sugar, eggs, buttermilk, vanilla extract, and red food coloring until fully blended and slightly frothy to incorporate air into the batter.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined. Avoid overmixing to maintain a soft and fluffy texture.
- Add Vinegar: Stir in the vinegar last. This reacts with the baking soda, helping the cupcakes rise and stay tender.
- Bake: Scoop the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- Frost and Decorate: Whip the cream cheese frosting until smooth and creamy. Spread or pipe generously over each cooled cupcake. Optionally, decorate with sprinkles, edible glitter, or chocolate shavings.
Notes
- Use buttermilk or a buttermilk substitute (milk plus vinegar or lemon juice) for moisture and tang.
- Sift dry ingredients to prevent lumps and ensure a light texture.
- Gel or paste food coloring provides vibrant color without altering batter consistency.
- Ensure all ingredients, especially eggs, butter, and cream cheese, are at room temperature to blend smoothly.
- Begin checking cupcakes a few minutes before the timer to avoid overbaking and dryness.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 280
- Sugar: 26g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Red Velvet, Cupcakes, Cream Cheese Frosting, Moist, Tangy, Cocoa, Dessert, Baking
