Name: Red Velvet Cupcakes Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1 ¼ cups (163g) all-purpose flour; 1 cup (207g) sugar; ½ teaspoon baking soda; ¼ teaspoon baking powder; 2 teaspoons (5g) natural unsweetened cocoa powder; ½ teaspoon salt; ½ cup (120ml) buttermilk; ¼ cup (60ml) vegetable oil; 1 teaspoon vanilla extract; 1 large egg; 1 teaspoon white vinegar; 2 teaspoons red food coloring; ½ cup (120ml) hot water; 8 ounces (226g) cream cheese (room temperature); ½ cup (112g) unsalted butter (room temperature); 4 cups (460g) powdered sugar; 1 teaspoon vanilla extract

Ingredients

1 ¼ cups (163g) all-purpose flour

1 cup (207g) sugar

½ teaspoon baking soda

¼ teaspoon baking powder

2 teaspoons (5g) natural unsweetened cocoa powder

½ teaspoon salt

½ cup (120ml) buttermilk

¼ cup (60ml) vegetable oil

1 teaspoon vanilla extract

1 large egg

1 teaspoon white vinegar

2 teaspoons red food coloring

½ cup (120ml) hot water

8 ounces (226g) cream cheese, room temperature

½ cup (112g) unsalted butter, room temperature

4 cups (460g) powdered sugar

1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.

Step 2: In a large bowl, combine the flour, sugar, baking soda, baking powder, cocoa powder, and salt.

Step 3: In a separate medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, egg, white vinegar, and red food coloring.

Step 4: Add the wet ingredients to the dry ingredients and beat until smooth and well combined.

Step 5: Slowly pour in the hot water while mixing on low speed, scraping down the sides of the bowl as needed. The batter will be thin, which is normal.

Step 6: Fill the cupcake liners about halfway and bake for 16-20 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Step 7: Let the cupcakes cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely.

Step 8: For the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.

Step 9: Add half of the powdered sugar and mix until smooth, then add the vanilla extract and combine.

Step 10: Add the remaining powdered sugar and beat until the frosting is smooth and spreadable.

Step 11: Pipe or spread the cream cheese frosting onto the cooled cupcakes. Optionally, sprinkle some cake crumbs on top for decoration.

Tips & Variations

Use buttermilk or add 1 tablespoon lemon juice or vinegar to regular milk to make a buttermilk substitute.

For a deeper red color, add a bit more red food coloring, but avoid overdoing it to keep the flavor balanced.

Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

Try adding a teaspoon of espresso powder to the batter to enhance the cocoa flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3-4 days. They are best served cool or at room temperature; remove from the fridge about 15 minutes before serving to soften the frosting. For longer storage, you can freeze unfrosted cupcakes for up to 2 months and frost them after thawing.

FAQs

Can I make these cupcakes without food coloring?

Yes, you can skip the red food coloring, but the cupcakes won’t have their signature red hue. They will still taste delicious with the cocoa flavor.

Why is my frosting too soft?

If the frosting is too soft, try chilling it in the fridge for 15-20 minutes to firm up. Make sure your butter and cream cheese were not too warm when you started mixing.