Red Velvet Cupcakes
These iconic red velvet cupcakes boast a subtle cocoa flavor and a striking deep red hue that makes them visually stunning. Topped with a silky cream cheese frosting, they offer the perfect balance of tang and sweetness.
- Prep time: 24 minutes
- Cook time: 37 minutes
- Total time: 61 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon red food coloring
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a cupcake tin.
- Whisk flour, sugar, cocoa, and baking soda.
- In a separate bowl, combine oil, egg, buttermilk, food coloring, and vanilla.
- Mix wet and dry ingredients until smooth.
- Distribute into liners and bake for 18 to 20 minutes.
- Allow to cool completely before frosting.
- Whip cream cheese, butter, and powdered sugar until creamy.
- Pipe frosting onto each cupcake.
Tips
- Don't skip the buttermilk; its acidity is essential for the classic red velvet texture.
- Use gel food coloring for a more vibrant, deeper red color.
- Cool the cupcakes completely or the frosting will melt off.
Frequently Asked Questions
Is red velvet just chocolate cake?
No, it uses less cocoa and relies on buttermilk and vinegar for a unique tangy flavor.
Can I use liquid food coloring?
Yes, but you may need a larger quantity to achieve the same intensity.
How do I store these?
Keep refrigerated in an airtight container for up to 3 days.