Description
Red Velvet Cupcakes are classic, moist, and fluffy treats with a hint of cocoa and a signature red hue, topped with rich cream cheese frosting for the perfect bite-sized indulgence.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- For frosting: 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in the egg.
- Mix in buttermilk, red food coloring, vanilla, and vinegar until combined.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let 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. Add powdered sugar and vanilla and beat until fluffy.
- Frost the cooled cupcakes and serve.
Notes
- Use gel food coloring for a more vibrant red color.
- Ensure all ingredients are at room temperature for best mixing.
- Do not overmix the batter to keep cupcakes tender.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 26g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg