Red Velvet Cupcakes
Delightful Red Velvet Cupcakes with a velvety texture and cream cheese frosting, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour Provides essential structure and a soft crumb.
- 1 cup granulated sugar For sweetness that balances the chocolate notes.
- 1 tablespoon unsweetened cocoa powder Adds depth with a hint of rich, chocolatey flavor.
- 1/2 teaspoon baking soda Ensures the cupcakes rise perfectly.
- 1/2 teaspoon salt Enhances the flavor by balancing the sweetness.
Wet Ingredients
- 1 cup vegetable oil Results in moist and tender cupcakes.
- 1 cup buttermilk At room temperature for richness and moisture.
- 2 large eggs At room temperature for better blending.
- 2 tablespoons red food coloring Delivers iconic vibrant color.
- 1 teaspoon vanilla extract Imparts delightful aroma.
- 1 teaspoon white vinegar Reacts with baking soda for a light batter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Do not overmix.
- Fill cupcake liners about two-thirds full with batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooling & Frosting
- Let them cool before frosting as desired.
Notes
For optimal results, use room temperature ingredients. Sift dry ingredients to avoid lumps. Don't overmix the batter.