Description
Soft, moist red velvet cupcakes with a subtle cocoa flavor and creamy tangy cream cheese frosting. Perfect for family desserts, parties, or celebrations.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- ½ cup buttermilk (or ½ cup milk + 1 tsp vinegar)
- 1 tsp white vinegar (or lemon juice)
- 1 tsp vanilla extract
- 1 tbsp red food coloring (liquid or gel)
- For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2–3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, combine sugar, oil, eggs, buttermilk, vinegar, vanilla, and red food coloring.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Spoon batter into cupcake liners, filling each 2/3 full. Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost cooled cupcakes as desired. Serve and enjoy!
Notes
- Can substitute buttermilk with milk + vinegar.
- Store frosted cupcakes in the fridge for up to 3 days.
- Freeze unfrosted cupcakes up to 3 months.
- Prep Time: 15 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 12 cupcakes