Description
Make bakery-style red velvet cupcakes from scratch. This recipe yields moist, velvety crumb cupcakes with a distinct cocoa flavor, topped with a silky, tangy cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon red food coloring (or more for deeper color)
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
- In a large bowl, cream together the 1 cup sugar and 1/2 cup butter until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract.
- In a small bowl, mix the buttermilk, vinegar, and red food coloring until combined.
- Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and 1/4 cup butter until smooth. Gradually add the powdered sugar, mixing until combined. Add 1/2 teaspoon vanilla and beat until light and fluffy.
- Frost the cooled cupcakes.
Notes
- For a deeper red color, use gel food coloring instead of liquid.
- Buttermilk reacts with the vinegar and baking soda to create a tender crumb. Do not substitute.
- To achieve a silky frosting, ensure both the cream cheese and butter are fully softened to room temperature.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 60