Description
Moist and fluffy red velvet cupcakes with a rich cocoa flavor and topped with creamy, tangy cream cheese frosting—perfect for celebrations or indulgent treats.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar and oil until combined, then add egg, buttermilk, vanilla, vinegar, and red food coloring.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Divide the batter evenly among cupcake liners, filling about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- For frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
- Frost cooled cupcakes and serve.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use gel food coloring for a deeper red color.
- Cupcakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
