Red Velvet Cupcakes

Delight in these vibrant Red Velvet Cupcakes, boasting a smooth, velvety texture that captivates both the eye and the palate. Each bite offers a delicate cocoa flavor balanced with the tang of buttermilk, topped with a rich cream cheese frosting for an irresistible treat.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 12

Ingredients

1 1/4 cups all-purpose flour

1 cup granulated sugar

2 tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1 large egg

3/4 cup vegetable oil

1/2 cup buttermilk

2 tbsp red food coloring

1 tsp vanilla extract

1/2 tsp white vinegar

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

3. In a separate large bowl, beat the egg, then add oil, buttermilk, red food coloring, vanilla extract, and vinegar, mixing until well combined.

4. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.

5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

7. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. For the frosting, beat cream cheese and butter until smooth.

9. Gradually add powdered sugar and vanilla extract, beating until fluffy and fully combined.

10. Once cupcakes are cool, pipe or spread frosting generously on top.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Reheating

Allow to reach room temperature or reheat in the microwave for 10-15 seconds to enjoy warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.