Description
Soft and moist red velvet cupcakes topped with creamy cream cheese frosting, perfect for parties or gifts.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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
- For frosting: 8 oz cream cheese
- 1/2 cup butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
- Slowly add the wet ingredients to the dry ingredients and mix until smooth.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
- For the cream cheese frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until creamy.
- Pipe or spread the frosting on top of cooled cupcakes. Enjoy!
Notes
Store in a closed container; refrigerate if frosted. Cupcakes last 3-4 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American