Description
Get ready to fall in love with these stunning, bakery-style red velvet cupcakes! Perfectly moist, delicately chocolatey, and topped with creamy, tangy cream cheese frosting—these treats are ideal for everything from birthday celebrations to holiday dessert tables. This easy recipe creates a batch of vibrant red velvet cupcakes that are guaranteed to turn heads and satisfy every sweet tooth. Great as a quick dessert idea, a fun weekend baking project, or a crowd-pleasing party snack, this easy recipe delivers irresistible results every time.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder (unsweetened)
- ½ tsp salt
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 1 tsp white vinegar
- 1 ½ tsp vanilla extract
- 1 tbsp red gel food coloring
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 – 2 ½ cups (240–300g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Sift together flour, baking soda, cocoa powder, and salt in a bowl. Set aside.
- In a separate bowl, whisk together oil, buttermilk, eggs, vinegar, vanilla, and red gel food coloring until smooth.
- Add dry ingredients into the wet mixture and stir just until combined. Avoid overmixing.
- Fill each cupcake liner 2/3 full with batter. Tap the pan to release air bubbles.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
- Beat cream cheese and butter together until creamy. Add powdered sugar gradually and beat until fluffy. Mix in vanilla and salt.
- Once cupcakes are completely cooled, frost with cream cheese frosting using a piping bag or spatula.
- Prep Time: 15 minutes
- Cook Time: 18 minutes