Description
Deliciously moist red velvet cupcakes topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Combine the wet and dry ingredients until just mixed.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
- Frost the cooled cupcakes and enjoy!
Notes
- Ensure the cream cheese is at room temperature for easy mixing.
- Store cupcakes in an airtight container for up to 3 days.
- For a richer flavor, let the cupcakes sit overnight before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg