Description
Red velvet cupcakes bring Southern charm to dessert tables with classic cocoa and buttermilk magic. Crimson cakes topped with silky cream cheese frosting promise pure indulgence you’ll savor with delight.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) buttermilk
- 2 large eggs (room temperature)
- 2 tbsps (30 ml) red food coloring
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz (225 g) cream cheese
- 1/2 cup (115 g) butter
- 4 cups (480 g) powdered sugar
Instructions
- Prepare the oven by heating to 350F (175C) and arrange paper liners in a cupcake tin.
- Create a dry mixture by combining flour, cocoa powder, baking soda, and salt in a mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate large bowl, cream vegetable oil and sugar until light and airy, creating a smooth base for the cupcakes.
- Incorporate eggs individually into the oil-sugar mixture, blending completely after each addition to maintain a consistent texture.
- Pour buttermilk and vanilla into the wet ingredients, stirring until fully integrated and smooth.
- Add vibrant red food coloring, mixing until the batter achieves a rich, uniform crimson hue.
- Gently fold dry ingredients into the wet mixture, stirring just until combined to prevent overmixing and maintain a tender crumb.
- Distribute batter evenly into cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake in the preheated oven for 18-22 minutes, checking doneness by inserting a toothpick that should emerge clean when removed.
- Remove cupcakes from oven and let cool completely on a wire rack before applying cream cheese frosting.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan-friendly version.
- Reduce food coloring amount or use natural beetroot powder for a healthier, chemical-free red hue.
- Ensure ingredients are room temperature to create a smoother, more evenly mixed batter that rises perfectly.
- Store unfrosted cupcakes in an airtight container for up to three days to maintain maximum moisture and freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 357 kcal
- Sugar: 34 g
- Sodium: 261 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg