Red Velvet Cupcakes

Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Add in the buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red gel food coloring and whisk until the cupcake batter is well combined and smooth.
Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for 20 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for about 5 minutes until it is light and creamy.
Add the powdered sugar and mix on low speed until fully combined. Add in the vanilla extract and salt and mix well. Scrape the sides and bottom of the bowl as needed.
Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until it is smooth and creamy. Turn the mixer to the lowest speed and mix the frosting for several minutes to smooth out the frosting.

Fill a piping bag fitted with an Ateco 826 piping tip with the cream cheese frosting. Pipe a generous swirl of frosting onto the cooled red velvet cupcakes.

Store the red velvet cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

**Recipe updated February 2025**