Red Velvet Cupcakes with Cream Cheese Frosting
Delicious red velvet cupcakes topped with smooth cream cheese frosting, perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1 1/4 cups all-purpose flour
- 1 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
Frosting Ingredients
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, mix together the wet ingredients: vegetable oil, vanilla extract, egg, buttermilk, red food coloring, and white vinegar. Whisk until fully combined.
Mixing and Baking
- Gradually pour the wet mixture into the dry ingredients, mixing gently until just combined.
- Pour the batter into each cupcake liner until they are about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Gradually add the powdered sugar and a teaspoon of vanilla extract, mixing thoroughly.
- Once the cupcakes are completely cool, frost each one generously with the cream cheese frosting.
Notes
For best results, ensure all ingredients are at room temperature before starting. Store in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.