Description
Deliciously moist red velvet cupcakes topped with creamy frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 8 oz cream cheese (full-fat)
- ½ cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, sift together flour, cocoa powder, baking powder, and a pinch of salt.
- In another bowl, whisk together vegetable oil, sugar, eggs, buttermilk, red food coloring, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into prepared liners, filling each about two-thirds full.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- For the frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla until desired consistency is reached.
- Once cupcakes are cool, frost generously and enjoy!
Notes
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- For a fun twist, add chocolate chips to the batter before baking.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg