Description
Celebrate Valentine’s Day with these soft and moist Red Velvet Cupcakes, perfectly balanced with a creamy, tangy cream cheese frosting. These cupcakes are easy to make, beautifully red, and ideal for sharing the love on a special day.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
Frosting
- 8 oz full-fat cream cheese
- ½ cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
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 bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure they are evenly combined and aerated.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, eggs, buttermilk, red food coloring, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry into Wet: Gently fold the dry ingredient mixture into the wet mixture, stirring just until combined to maintain the batter’s light texture without overmixing.
- Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Prepare Frosting: Beat the cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting reaches your desired consistency.
- Frost Cupcakes: Once the cupcakes have completely cooled, frost them generously with the cream cheese frosting to finish.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep cupcakes tender and moist.
- Use good quality red food coloring for the best vibrant color.
- Cool cupcakes completely before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
