Description
Deliciously soft red velvet cupcakes topped with rich cream cheese frosting.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350ยฐF (175ยฐC) 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!
Notes
Serve at room temperature or slightly cool. You can freeze without frosting for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg