introduction

These red velvet cupcakes feel soft and sweet. They look bright and fun. You can bake them for a party or a small treat. See a simple chocolate cupcake idea here: chocolate strawberry cupcakes.

why make this recipe

This recipe uses easy parts you can find at the store. You mix wet and dry parts in two bowls. You bake fast and frost with cream cheese. Kids and friends often like the red color and soft crumb. For another party idea, look at this cupcake idea.

how to make Red Velvet Cupcakes

You make a batter with oil, buttermilk, eggs, food color, and vinegar. You stir the dry mix into the wet mix until it just joins. Fill liners two thirds full and bake. Let the cupcakes cool before you frost them. The full steps are below.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
Cream cheese frosting, for topping

For a mix of cake styles, see this cupcake recipe page.

Directions :

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
Combine the wet ingredients with the dry ingredients until just mixed.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Once cool, frost with cream cheese frosting and serve.

how to serve Red Velvet Cupcakes

Put the frosted cupcakes on a plate or a cake stand. Add a light dust of cocoa or a small red sprinkle on top. Serve at room temp so the cream cheese feels soft. Try a mix of fruit on the side or a small milk glass. You can find another serving idea here: strawberry cupcake recipe.

how to store Red Velvet Cupcakes

Keep the cupcakes in an airtight box in the fridge for up to 4 days. Let them sit 10 minutes at room temp before you eat them. You can freeze unfrosted cupcakes in a box for up to 2 months. Thaw in the fridge overnight, then bring to room temp.

tips to make Red Velvet Cupcakes

Use room temp eggs and buttermilk for a smooth mix.
Do not over mix the batter. Mix until you see no large streaks of flour.
Fill liners to the right level so the tops bake even.
Cool completely before you frost to avoid melt.
For a fun twist, try a small chocolate drip on top. See a related idea here: chocolate covered cupcakes.

variation (if any)

Use less food color and add a touch more cocoa for a deep taste.
Swap half the oil for melted butter for a richer crumb.
Add a small chocolate chip to the batter for a surprise.
Make mini cupcakes and bake for 12 minutes.

FAQs

Q: Can I use milk instead of buttermilk?
A: You can make a buttermilk substitute. Mix 1 cup milk with 1 tbsp vinegar and wait 5 minutes.

Q: Can I skip the red food color?
A: Yes. The cake will be more brownish-red. It will still taste the same.

Q: How do I stop the frosting from being too runny?
A: Chill the frosting for a short time. Use more powdered sugar if you need it thicker.

Q: Can I bake this in a cake pan?
A: Yes. Bake at 350°F and check often. Time will change by size.

Q: Can I freeze the frosted cupcakes?
A: You can, but wrap them well. Freeze on a tray first, then move to a container.

Conclusion

For a tested, full recipe and more tips, see Red Velvet Cupcakes – Sally’s Baking.