introduction

I show how to make Red Velvet Cupcakes in a few clear steps. These small cakes look bright red and taste soft and mild. You can make them for a party or for a quiet treat. Try a simple cupcake recipe if you want a different flavor.

why make this recipe

This recipe gives a rich red cake that stays soft. You can make many cupcakes fast. Many people like the mild cocoa taste and the cream cheese top. If you like sweet cakes, you will like this one. For other fun cupcake ideas, see this cupcake guide.

how to make Red Velvet Cupcakes

I write the steps in a plain way. Read the ingredient list and set up your tools. Mix dry things in one bowl and wet things in another. Then mix them but do not overwork the batter. Use a spoon or small scoop to fill the liners. Bake until a toothpick comes out clean. See a related method here: more cupcake tips.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 teaspoon salt
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
Cream cheese frosting for topping

Directions :

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a mixing bowl, combine the flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Allow to cool completely before frosting with cream cheese frosting.

how to serve Red Velvet Cupcakes

Serve the cupcakes at room heat. Add a swirl of cream cheese frosting on each one. You can add a small red crumb or a berry on top. Put them on a plate or a tray. For a warm match, try another cupcake idea like this fun recipe.

how to store Red Velvet Cupcakes

Keep the cupcakes in a covered box or bowl in the fridge. They stay good for 3-4 days. Let them come to room heat before you eat them. You can freeze plain cupcakes for up to 2 months. Wrap each one in foil or plastic.

tips to make Red Velvet Cupcakes

Use room temperature eggs and buttermilk for a smooth mix.
Do not overmix the batter. Mix until you see no dry flour.
Fill each liner about two thirds full.
Let the cupcakes cool well before you frost them.
For more ideas, you can look at a related recipe: other cupcake ideas.

variation (if any)

Make mini cupcakes and cut the bake time to 10-12 minutes.
Add a touch more cocoa for a stronger chocolate note.
Use a light buttercream if you do not want cream cheese.

FAQs

Q: Can I make these without buttermilk?
A: Yes. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and wait 5 minutes. Use it in place of buttermilk.

Q: Can I use natural cocoa?
A: Yes, but the red color may change. Use the same amount or taste first.

Q: Can I bake larger cakes with this batter?
A: Yes. Bake time will grow. Check with a toothpick to know when it is done.

Q: How do I stop the color from leaking onto the frosting?
A: Use a thin crumb coat of frosting first. Chill the cakes, then add the final coat.

Conclusion

For a full step-by-step guide and more notes on Red Velvet Cupcakes, see this detailed post: Red Velvet Cupcakes – Sally’s Baking.

Red Velvet Cupcakes