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Red Velvet Cupcakes

Irresistible Red Velvet Cupcakes with Creamy Frosting Delight

These Red Velvet Cupcakes with Creamy Frosting are the perfect indulgence for any occasion, balancing rich chocolate flavor and delightful sweetness.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend if necessary.
  • 1 cup Granulated Sugar Use brown sugar for a hint of molasses flavor.
  • 1 tbsp Unsweetened Cocoa Powder Adds chocolatey depth. Do not use Dutch-processed cocoa.
  • 1 tsp Baking Soda Ensure it’s fresh for optimal rising.
  • 1 tsp Salt Use sea salt for a more complex flavor.
  • 1 cup Buttermilk Substitute with regular milk mixed with a teaspoon of vinegar.
  • 1/2 cup Vegetable Oil Can replace with melted butter or coconut oil.
  • 1 large Egg Can omit for vegan option by using flaxseed meal.
  • 1 tsp White Vinegar Substitute with lemon juice if needed.
  • 2 tsp Vanilla Extract Use pure for best results.
  • 1 tbsp Red Food Coloring Gel coloring recommended for a more intense hue.
Cream Cheese Frosting
  • 8 oz Cream Cheese Use vegan cream cheese for dairy-free options.
  • 1/2 cup Unsalted Butter Substitute with vegan butter for dairy-free.
  • 4 cups Powdered Sugar Can make your own from granulated sugar.
  • 2 tsp Additional Vanilla Extract
  • 1 pinch Salt Balances sweetness for a well-rounded taste.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Piping Bag

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C). Prepare a muffin tin with cupcake liners.
  2. Whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
  3. Mix the wet ingredients in another bowl: buttermilk, vegetable oil, egg, vinegar, vanilla extract, and red food coloring until smooth.
  4. Combine the wet and dry mixtures gently, stirring until just incorporated.
  5. Fill each cupcake liner with the batter, about two-thirds full.
  6. Bake for 18-22 minutes, checking for doneness. Let cool in the tin for 5 minutes.
Frosting Preparation
  1. Beat together the cream cheese and unsalted butter until smooth.
  2. Gradually add powdered sugar and mix until fluffy.
  3. Incorporate additional vanilla extract and a pinch of salt.
  4. Frost the cooled cupcakes using a piping bag.
  5. Garnish with crumbs, sprinkles, or cocoa powder.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 2gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 140mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store frosted cupcakes in an airtight container for up to 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months.

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