Description
Indulge in these decadent Red Velvet Cupcakes with creamy and tangy Cream Cheese Frosting. A classic dessert perfect for any occasion!
Ingredients
For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk (room temperature)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1 tablespoon red food coloring
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
For the frosting:
- 8 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare the muffin tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. In a small bowl, mix buttermilk, vanilla, vinegar, and red food coloring. In a large bowl, beat butter and sugar until light and fluffy. Add the egg and beat until fully incorporated. Alternate adding dry ingredients and buttermilk mixture to the butter-sugar mixture, mixing until just combined.
- Bake the cupcakes: Divide batter into liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Make the cream cheese frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, beating until light and fluffy.
- Frost the cupcakes: Frost cooled cupcakes as desired.
Notes
- For a richer red color, use gel food coloring.
- Cupcakes can be made a day ahead and stored covered at room temperature; frost before serving.