Red Velvet Cupcakes
These fluffy Red Velvet Cupcakes are moist, tender, and topped with a rich cream cheese frosting. A classic family favorite that is perfect for celebrations or a cozy afternoon treat.
Pin Share Print Servings: 12 people
Calories: 310kcal
Cost: $8
Equipment
- 1 Muffin tin (12-cup capacity)
- 12 cupcake liners (Paper or foil)
- 2 Mixing bowls (Medium and large)
- 1 Whisk (Hand whisk)
- 1 Hand mixer (For frosting)
Ingredients
- 1 ¼ cups all-purpose flour - Sifted
- ¼ cup unsweetened cocoa powder - For mild chocolate flavor
- ¾ teaspoon baking soda - Leavening agent
- ¼ teaspoon salt - Flavor enhancer
- ¾ cup granulated sugar - Sweetener
- ½ cup vegetable oil - Keeps cake moist
- 1 large egg - Room temperature
- ½ cup buttermilk - Room temperature
- 1 tablespoon red food coloring - Liquid or gel
- ½ teaspoon white vinegar - For texture
- 8 oz cream cheese - Softened block style
- ¼ cup unsalted butter - Softened
- 2 cups powdered sugar - Sifted
Instructions
- Preheat oven to 350°F and line a muffin tin with 12 paper liners.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
- Whisk sugar, oil, egg, buttermilk, vanilla, vinegar, and food coloring in a large bowl.
- Stir dry ingredients into wet ingredients gently until just combined.
- Fill liners ⅔ full and bake for 18–20 minutes until a toothpick comes out clean.
- Beat cream cheese and butter, then add powdered sugar to make the frosting.
- Frost cooled cupcakes and sprinkle with crumbs from one crumbled cupcake.
Notes
Do not skip the vinegar; it reacts with the baking soda to create the signature velvet texture. Use brick-style cream cheese for the best frosting stability.
Nutrition
Serving: 85g | Calories: 310kcal (16%) | Carbohydrates: 42g (14%) | Protein: 3g (6%) | Fat: 15g (23%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 45mg (15%) | Sodium: 180mg (8%) | Potassium: 85mg (2%) | Fiber: 1g (4%) | Sugar: 30g (33%) | Vitamin A: 300IU (6%) | Calcium: 30mg (3%) | Iron: 1mg (6%)