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Delicious red velvet cupcakes topped with cream cheese frosting on a white plate

Red Velvet Cupcakes

Delightfully moist Red Velvet Cupcakes topped with a creamy, tangy cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour (sifted for fluffiness)
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder (adds a subtle chocolate flavor)
  • 1 cup vegetable oil (or canola oil for a lighter option)
  • 1 cup buttermilk (room temperature for best results)
  • 2 large eggs (at room temperature)
  • 2 tablespoons red food coloring (adjust for desired color)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Cream Cheese Frosting
  • 8 oz cream cheese (softened for easy mixing)
  • 0.5 cup unsalted butter (softened)
  • 4 cups powdered sugar (sifted to avoid lumps)
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large mixing bowl, combine the sifted all-purpose flour, sugar, baking soda, salt, and cocoa powder. Whisk together until evenly mixed.
  3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
  4. Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake in the preheated oven for 18-20 minutes. They are done when a toothpick inserted in the center comes out clean.
  2. Allow the cupcakes to cool completely in the tin for 5 minutes, then transfer them to a wire rack.
Frosting
  1. While the cupcakes cool, prepare the cream cheese frosting by beating the softened cream cheese and butter together until light and fluffy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until smooth and creamy.
  3. Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting.

Notes

For an extra moist cupcake, wrap them in plastic wrap overnight. For gluten-free, substitute all-purpose flour with a gluten-free blend.