Red Velvet Cupcakes Recipe 

Not just for Valentine's Day, these red velvet cupcakes are soft, buttery, and moist! They include homemade cream cheese frosting and are easy to create. 

– 1 ⅓ cups cake flour spooned & leveled (145 grams) – 2 tablespoons natural unsweetened cocoa powder (10 grams) – ½ teaspoon baking soda – ¼ teaspoon salt – ¼ cup unsalted butter softened to room temperature (60 grams) – 1 cup granulated sugar (200 grams) – 1 large egg room temperature – ¼ cup oil canola or vegetable work well (60 ml) – 1 tablespoon liquid red food coloring (15 ml)

Ingredient

– 1 teaspoon pure vanilla extract – ½ teaspoon distilled white vinegar – ⅔ cup buttermilk room temperature (160 ml)

Direction

Preheat oven to 350°F (180°C) for red velvet cupcakes. Two 12-count tins hold 16 cupcake liners. A large basin needs cake flour, cocoa powder, baking soda, and salt.

1

Mix butter and sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on medium speed for 4–5 minutes until light and fluffy.

2

Scrape the dish and mix the oil, red food coloring, vanilla essence, and vinegar until completely blended. First and last, add dry ingredients three times, alternating with buttermilk. 

3

Bake the cupcakes for 15–18 minutes until the tops bounce back and a toothpick inserted into the center comes out clean. On a wire rack, cool cupcakes out of the pan.

4

Also See: 

Red Velvet Crinkle Cookies Recipe