Description
These Red Velvet Cupcakes are a dreamy dessert with a soft, tender crumb and a luscious cream cheese frosting that melts in your mouth. Perfectly sweet with a hint of cocoa, these cupcakes are ideal for special occasions like Valentine’s Day, birthdays, or whenever you crave a touch of indulgence.
Ingredients
Scale
For the Cupcakes:
- 1 1/4 cups (160g) all-purpose flour
- 1 tbsp (7g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp red food coloring
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients:
- Beat in the egg, then mix in buttermilk, vinegar, vanilla extract, and red food coloring until well combined.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- In a large bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract.
- Frost the Cupcakes:
- Once cupcakes are completely cool, spread or pipe cream cheese frosting on top. Decorate with sprinkles or a dusting of cocoa powder, if desired.
Notes
- For deeper flavor, use natural cocoa powder and high-quality vanilla extract.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Adjust red food coloring to your preferred shade of red.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert