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Red Velvet Cupcakes

Irresistibly Moist Red Velvet Cupcakes with Cream Cheese Frosting

Indulge in these Red Velvet Cupcakes, featuring a rich cream cheese frosting that makes them perfect for any celebration.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups Cake Flour Consider making a homemade version with all-purpose flour and cornstarch.
  • 2 tablespoons Unsweetened Cocoa Powder Use high-quality cocoa for the best taste.
  • 1 teaspoon Baking Soda Check for freshness to ensure optimal rise.
  • 1 teaspoon Baking Powder Check for freshness to ensure optimal rise.
  • 1 teaspoon Salt Regular table salt works perfectly.
  • 1 cup Butter Opt for real butter instead of margarine.
  • 1.5 cups Granulated Sugar
  • 2 large Eggs Ensure eggs are at room temperature.
  • 1 cup Buttermilk You can make a simple homemade version with vinegar or lemon juice mixed with milk.
  • 1 teaspoon Vinegar This enhances acidity and balances sweetness.
  • 1 teaspoon Vanilla Extract Using pure vanilla enhances overall taste.
  • 1 tablespoon Red Food Coloring Adjust the amount to achieve your desired color.
For the Cream Cheese Frosting
  • 2 cups Powdered Sugar Adjust to your preferred sweetness level.
  • 8 oz Cream Cheese Softened for easy mixing.

Equipment

  • Muffin Pan
  • Mixing Bowls
  • electric mixer
  • Sifter
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan with cupcake liners.
  2. Sift together cake flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl. Set aside.
  3. Cream together softened butter and granulated sugar until light and fluffy, about 3 minutes, then add eggs one by one.
  4. In a separate bowl, whisk buttermilk, vinegar, vanilla extract, and red food coloring until well combined.
  5. Gradually add the dry mixture to the creamed butter and sugar, alternating with the wet ingredients. Mix until just combined.
  6. Scoop the batter into prepared liners, filling each about two-thirds full.
  7. Bake in the preheated oven for 18-22 minutes. Check doneness with a toothpick.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat softened cream cheese and butter until creamy, then gradually add powdered sugar until desired consistency is achieved.
  10. Once cooled, frost the cupcakes with the cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for better mixing. Avoid overmixing to ensure fluffiness.

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