Description
These Irresistible Red Velvet Cupcakes feature moist, tender crumb infused with rich cocoa and vibrant red color, topped with a smooth and creamy homemade cream cheese frosting. Perfect for celebrations or an everyday treat, this easy-to-follow recipe delivers classic Southern charm with every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the vegetable oil and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the buttermilk and vanilla extract.
- 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, folding gently until just combined without overmixing.
- Fill and Bake: Pour the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let the cupcakes cool completely in the tin before frosting. Prepare the cream cheese frosting by beating softened cream cheese and butter together until smooth, gradually adding powdered sugar until creamy, then spread over cooled cupcakes.
Notes
- Use room temperature eggs to ensure the batter mixes smoothly.
- A toothpick inserted in the center should come out clean to confirm doneness.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- For a more intense red color, increase the red food coloring slightly if desired.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
