Red Velvet Cupcakes
Classic red velvet cupcakes with a velvety crumb, subtle cocoa flavor, and tangy cream cheese frosting. A timeless Southern dessert perfect for celebrations.
Equipment
- muffin tin
- cupcake liners
- mixing bowls
- electric mixer
Ingredients
- 1.5 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1 tsp white vinegar
- 1.5 tbsp red gel food coloring
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened (frosting)
- 3 cups powdered sugar
- 1 tsp vanilla extract (frosting)
- 2 tbsp heavy cream
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Sift together flour, cocoa powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and red food coloring.
- Combine buttermilk and vinegar. Alternate adding dry ingredients and buttermilk mixture to batter, beginning and ending with flour.
- Fill liners two-thirds full and bake 18–20 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla, cream, and salt.
- Pipe or spread frosting onto cooled cupcakes and serve.
Notes
Use gel red food coloring for the most vibrant color and ensure all frosting ingredients are fully at room temperature for a smooth finish.