click the stars to rate!
Red Velvet Cupcakes
Yield: 12 cupcakes
This red velvet cupcake recipe is simple to make and so delicious! Moist red velvet cupcakes flavored with buttermilk and cocoa powder, swirled with sweet and tangy cream cheese frosting!
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
Ingredients
Red Velvet Cupcakes
- 1 ¼ cup all-purpose flour
- ¾ cup granulated sugar
- ¾ tsp baking soda
- 1 tbsp cocoa powder
- ½ tsp salt
- ⅔ cup vegetable oil
- `1 egg room temperature
- ½ cup buttermilk or buttermilk substitute room temperature
- 1 tsp vanilla extract
- ½ tsp white vinegar
- 1 tsp red gel food coloring
Cream Cheese Frosting
- 1 cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
Red Velvet Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt.
- Add in vegetable oil, egg, buttermilk, vanilla extract, white vinegar and red gel food coloring to the dry ingredients. Whisk the wet and dry ingredients together until they are fully incorporated. Do not overmix the batter.
- Portion the cupcake batter into the cupcake liners with a large cookie scoop (3 tbsp batter) until about ⅔ full.
- Bake the cupcakes for approximately 20 minutes or until the cupcakes bounce back when gently touched or an inserted toothpick comes out clean.
- Remove the cupcakes from the oven and cool in the pan for a few minutes before transferring to a wire cooling rack to cool completely.
Cream Cheese Frosting
- In a mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk attachment, whip room temperature butter and cream cheese until light and creamy.
- Add in powdered sugar and mix on the lowest speed until fully combined.
- Add in salt and vanilla extract and continue to mix on low speed. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
- Turn the mixer on medium-high speed and whip for approximately 2 - 3 minutes until the frosting is light and fluffy.
- Use a piping bag and piping tip (Ateco 826) to create a swirl of cream cheese frosting on top of each cupcake.
Notes
Red velvet cupcakes can be stored in an airtight container in the refrigerator for up to five days! Remove the cupcakes from the refrigerator about an hour before serving to bring to room temperature.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight