Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe

introduction

This is an easy Red Velvet Cupcakes guide. You will bake soft red cakes. You will top them with cream cheese frost. For a note on sweet cake ideas, see this chocolate cupcake idea.

why make this recipe

Make this recipe when you want a small cake for a party. The cake looks bright and feels soft. The cream cheese frost tastes rich and mild. If you like a little change, try a related treat here: a chocolate covered strawberry idea.

how to make Red Velvet Cupcakes

You mix dry and wet things in two bowls. Then you join them and bake. Work at room heat for eggs and buttermilk. Move fast when you add food color so the mix stays even. For a quick read on how to top sweets, see this topping idea.

Ingredients :

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

For the cream cheese frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Directions :

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely.
For the frosting, beat the cream cheese and butter together until smooth.
Gradually add powdered sugar, mixing in the vanilla extract, until the frosting reaches a spreadable consistency.
Frost cooled cupcakes and enjoy! Also try a chocolate dip for one or two cupcakes: chocolate dip idea.

how to serve Red Velvet Cupcakes

Serve at room heat or just cool. Put one or two on a small plate. Add a small mint leaf if you like. You can also set them on a cake stand for a party. For a fun side, see a sweet side idea.

how to store Red Velvet Cupcakes

Put cupcakes in an air tight box in the fridge for up to 3 days. Let them sit at room heat for 20 minutes before you eat. You can freeze them, without frost, for up to 2 months. Thaw in the fridge then bring to room heat.

tips to make Red Velvet Cupcakes

Use room temp eggs and buttermilk for a smooth mix.
Do not over mix; stop when flour hides in the batter.
Use good red food color for a clear red look.
Test one cupcake with a toothpick for doneness.
Chill the frosting a bit if it is too soft.

variation (if any)

Use a light vanilla frosting instead of cream cheese.
Add a bit of chocolate drizzle on top.
Make mini cupcakes for snacks.
Swap vegetable oil for melted butter for a rich feel.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes. Add 1 tablespoon vinegar to 1 cup milk and rest 5 minutes.

Q: Can I make the batter a day ahead?
A: No. Bake the batter the same day for best lift.

Q: How do I fix a runny frosting?
A: Add more powdered sugar a bit at a time. Then chill 10 minutes.

Q: Can I cut sugar for less sweet taste?
A: You can lower sugar a little, but the cake will be less soft.

Conclusion

For more tips and a full step-by-step guide, see Red Velvet Cupcakes – Sally’s Baking.