Description
Soft and fluffy red velvet cupcakes topped with rich cream cheese frosting. These bakery-style cupcakes are moist, lightly chocolaty, and perfect for birthdays, holidays, or anytime dessert cravings.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- 1 tablespoon red food coloring
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F and line a cupcake pan with 12 cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar, oil, buttermilk, egg, vanilla extract, vinegar, and red food coloring until smooth.
- Gradually add the dry ingredients into the wet ingredients and mix until combined.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely.
- Beat cream cheese, butter, and powdered sugar until smooth and fluffy.
- Pipe or spread frosting over cooled cupcakes and serve.
Notes
- Use room temperature ingredients for the fluffiest texture.
- Do not overmix the batter to keep cupcakes soft.
- Chill frosting slightly before piping for cleaner swirls.
- Store cupcakes refrigerated in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
Keywords: red velvet cupcakes, cream cheese frosting cupcakes, homemade cupcakes, moist cupcakes, classic red velvet dessert