Description
Indulge in these decadent Red Velvet Cupcakes topped with a rich and creamy cream cheese frosting. A classic dessert that’s perfect for any occasion!
Ingredients
Scale
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Make cupcake batter: In a large mixing bowl, beat butter and sugar, add eggs, then mix in vanilla, food coloring, and vinegar. Alternate adding dry ingredients and buttermilk until just combined. Fill cupcake liners and bake for 18–20 minutes.
- Make cream cheese frosting: Beat cream cheese and butter until smooth, add powdered sugar and vanilla, then frost cooled cupcakes generously.
Notes
- Do not overmix the batter to avoid dense cupcakes.
- For a deeper red color, use gel food coloring.
- Cupcakes can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
