Description
Soft and moist red velvet cupcakes topped with smooth cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk flour, cocoa powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry mix.
- Stir in red food coloring and vinegar until fully combined.
- Divide batter evenly among cupcake liners. Bake for 18-20 minutes. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Pipe frosting onto cooled cupcakes. Serve immediately or refrigerate.
Notes
- Use room-temperature ingredients for best texture.
- Do not overmix the batter to avoid dense cupcakes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: red velvet cupcakes, cream cheese frosting, homemade cupcakes, dessert recipes