Description
These classic Red Velvet Cupcakes are moist, tender, and perfectly balanced with a hint of cocoa and a vibrant red color. Made with simple ingredients and finished with a creamy, tangy cream cheese frosting, they are ideal for celebrations, holidays, or anytime you crave a deliciously elegant treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups cake flour, sifted
- 1 tsp salt
- 2 tbsp cocoa powder
Wet Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp red gel food coloring (add more for deeper red color)
- 1 cup buttermilk
- 2 tsp vinegar
Leavening
- 1 1/2 tsp baking soda
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C) and line a standard 24-cup muffin tin with paper liners to prepare for baking the cupcakes.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, cocoa powder, and salt until evenly distributed. Set this mixture aside.
- Mix Sugar and Oil: Using an electric mixer in a large bowl, blend the sugar and vegetable oil until smooth and well combined, creating the base for your batter.
- Add Eggs: Incorporate the eggs one at a time into the sugar and oil mixture, mixing gently after each addition just until combined to maintain batter texture.
- Incorporate Flavor & Color: Add the vanilla extract and red gel food coloring to the wet ingredients, mixing slowly until the color is evenly spread. Add more food coloring if you want a deeper red hue.
- Alternate Dry & Wet Ingredients: Gradually add the flour mixture and buttermilk to the wet ingredients in three alternating batches, beginning and ending with the flour mixture. Mix well after each addition but be careful not to overmix to keep the cupcakes tender.
- Add Leavening Mixture: In a small separate bowl, mix together the vinegar and baking soda, allowing it to fizz. Immediately fold this mixture into the batter, stirring just until combined to activate the leavening.
- Fill Cupcake Liners: Using an ice cream scoop or spoon, evenly distribute the batter among the 24 muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 18 minutes. Rotate the pan halfway through baking to ensure even cooking. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Transfer the cupcakes to wire racks to cool completely, which is essential before frosting.
- Frost and Decorate: Once the cupcakes are fully cooled, frost generously with cream cheese frosting. Decorate with fondant flowers, hearts, red velvet cake crumbs, or enjoy them plain according to preference.
Notes
- Do not overmix the batter after adding the flour to avoid dense cupcakes.
- Use cake flour for the lightest, tenderest texture.
- Adjust the amount of red gel food coloring for desired color intensity.
- You can substitute buttermilk with regular milk mixed with 1 tbsp vinegar or lemon juice as a quick alternative.
- Allow cupcakes to cool fully before frosting to prevent melting or sliding.
