Red Velvet Cupcakes
Indulge in these vibrant, rich red velvet cupcakes topped with creamy cream cheese frosting, perfect for any celebration or casual tea.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting
- to taste cream cheese frosting For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder in a large bowl.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting as desired.
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Notes
Use room temperature ingredients for best results. Store unfrosted cupcakes at room temperature for 2-3 days, and frosted ones in the fridge for up to 5 days.