Red Velvet Cupcakes
Whether you're baking for a party, a cozy celebration, or just because you need a sweet pick-me-up, red velvet cupcakes always feel like a treat.
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- Cupcake pan
- Cupcake liners
- Rubber spatula
- Cooling Rack
Ingredients
For the Red Velvet Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners and set aside.
- Pro Tip: If you're using darker liners, place the tin on a light-colored baking sheet to prevent over-browning on the bottom.
Step 2: Mix the Dry Ingredients
- In a medium mixing bowl, whisk together:
- 1¼ cups all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Set this bowl aside for now.
Step 3: Combine the Wet Ingredients
- In a large bowl, add:
- ½ cup vegetable oil
- ¾ cup granulated sugar
- Mix with a hand mixer (or whisk) until well blended — about 1 minute.
- Add in:
- 1 large egg
- 1 teaspoon vanilla extract
- Mix again until smooth and slightly pale.
- Pour in ½ cup buttermilk and 1 tablespoon red food coloring, mixing gently until the color is even throughout.
- Pro Tip: Mix on low speed when adding food coloring to avoid splashing red dye.
Step 4: Add Vinegar and Combine Everything
- Add 1 teaspoon white vinegar to the wet mixture.
- Stir to combine.
- Gradually add the dry ingredients into the wet mixture in 2–3 parts, mixing on low after each addition until just combined.
- Pro Tip: Don’t overmix — stop as soon as the flour disappears to keep the cupcakes soft and fluffy.
Step 5: Fill and Bake
- Scoop the batter into the lined cupcake tin, filling each cup about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Cream Cheese Frosting
- In a clean mixing bowl, beat together:
- 8 oz softened cream cheese
- ¼ cup softened unsalted butter
- Mix until smooth and creamy (about 2 minutes).
- Add 2 cups powdered sugar, ½ cup at a time, mixing on low after each addition.
- Finally, add 1 teaspoon vanilla extract and beat for another 1–2 minutes until fluffy.
- Pro Tip: Chill the frosting for 10–15 minutes if it feels too soft to pipe or spread.
Step 7: Frost and Decorate
- Once cupcakes are completely cooled, frost them using a piping bag or by spreading the frosting with a spatula.
- Add sprinkles, red velvet crumbs, or keep it simple — your call!
- Pro Tip: If you saved a cupcake to crumble, sprinkle the crumbs on top for a bakery-style finish.
Notes
Nutritional Value (Per cupcake with frosting)
- Calories: ~320 kcal
- Fat: ~18g
- Saturated Fat: ~7g
- Carbohydrates: ~38g
- Sugar: ~28g
- Protein: ~3g
- Cholesterol: ~35mg
- Sodium: ~220mg