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Irresistible Red Velvet Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 88 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Irresistible Red Velvet Cupcakes combine a moist, tender crumb with a classic cream cheese frosting. Perfectly balanced with a hint of cocoa and vibrant red color, these cupcakes are an elegant treat for any occasion.

Ingredients

Cupcake Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 cup buttermilk
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 oz cream cheese (softened)
  • ½ cup butter (softened)
  • 4 cups powdered sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and cocoa flavor.
  3. Cream Oil and Sugar: In another bowl, mix the vegetable oil and granulated sugar until the mixture becomes fluffy, which helps incorporate air for a light texture. Add the eggs one at a time, mixing thoroughly after each addition, then mix in the buttermilk and vanilla extract for moisture and flavor.
  4. Add Food Coloring and Combine: Stir in the red food coloring until the batter is uniformly colored. Gradually add the dry ingredients to the wet mixture and mix until just combined to prevent overmixing, which can toughen the cupcakes.
  5. Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for approximately 20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
  6. Cool and Frost: Allow the cupcakes to fully cool on a wire rack. For the frosting, beat together the softened cream cheese and butter until smooth, then gradually mix in the powdered sugar until creamy. Frost the cooled cupcakes generously with the cream cheese frosting.

Notes

  • Room temperature eggs enhance the batter texture and help with mixing.
  • Use good quality red food coloring for vibrant color without altering taste.
  • Do not overmix the batter to maintain a tender crumb.
  • Ensure cupcakes are completely cool before frosting to avoid melting the frosting.
  • Store frosted cupcakes in the refrigerator and bring them to room temperature before serving for best flavor.

Find it online: https://slsrecipes.com/irresistible-red-velvet-cupcakes-recipe-2/