Description
These moist, fluffy Red Velvet Cupcakes feature a tender crumb, a rich hint of cocoa, and a vibrant red hue, finished with your favorite cream cheese frosting. Perfect for celebrations or a decadent treat, they’re simple to make and deliver bakery-quality results at home.
Ingredients
Units
Scale
Cupcakes
- 2 1/2 cups cake flour, sifted
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp red gel food coloring (add more for deeper red color)
- 1 cup buttermilk
- 2 tsp vinegar
- 1 1/2 tsp baking soda
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard muffin tin with 24 paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, cocoa powder, and salt until evenly combined. Set aside.
- Mix Sugar and Oil: In a large bowl, use an electric mixer to combine the sugar and vegetable oil until smoothly blended.
- Add Eggs: Add the eggs one at a time, mixing gently after each addition until just combined.
- Incorporate Flavor & Color: Add the vanilla extract and red gel food coloring to the wet mixture, mixing slowly until the color is evenly distributed. Add more coloring if a deeper red shade is desired.
- Alternate Dry & Wet Ingredients: Alternately add the flour mixture and buttermilk to the wet ingredients in three batches, beginning and ending with flour. Mix well between each addition, but avoid overmixing to keep the cupcakes tender.
- Add Leavening Mixture: In a small bowl, stir together the vinegar and baking soda (it will fizz) and immediately add this to the cupcake batter. Mix until just combined.
- Fill Cupcake Liners: Use an ice cream scoop or spoon to evenly divide the batter among the 24 muffin cups, filling each about 2/3 full.
- Bake: Bake for 18 minutes, rotating the muffin tin halfway through, until a toothpick inserted in the center comes out clean.
- Cool: Let cupcakes cool in the pan for a few minutes, then transfer to wire racks to cool completely before frosting.
- Frost and Decorate: Once fully cooled, frost generously with cream cheese frosting. Decorate with fondant flowers, hearts, red velvet cake crumbs, or enjoy plain.
Notes
- For the deepest color, use gel food coloring rather than liquid.
- Ensure cupcakes are completely cool before frosting to prevent the icing from melting.
- Red Velvet pairs best with classic cream cheese frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.7g
- Protein: 2.5g
- Cholesterol: 16mg
