Description
These red velvet cupcakes are soft, moist, and full of classic cocoa and buttermilk flavor—topped with rich cream cheese frosting, they’re perfect for any celebration!
Ingredients
Scale
For the Cupcakes:
- 2 1/2 cups all-purpose Flour
- 2 cups granulated Sugar
- 2 tablespoons Cocoa Powder
- 1 teaspoon Salt
- 2 Eggs (room temperature)
- 1 cup V egetable Oil
- 1 cup Buttermilk (room temperature)
- 1/2 cup Greek Yogurt (room temperature)
- 1 teaspoon Vanilla Extract
- 1 teaspoon (plus) Gel Red Food Coloring
- 1 tablespoon Vinegar
- 1 teaspoon Baking Soda
For the Frosting:
- 8 oz. Cream Cheese (room temperature)
- 4 tablespoons unsalted Butter (room temperature)
- 1 teaspoon Vanilla extract
- 3 cups Confectioners’ Sugar (plus more if needed)
Instructions
For the Red Velvet Cupcakes:
- Preheat oven to 350°F. Line cupcake pan with cupcake liners.
- Sift together the Flour, Sugar, Cocoa Powder and Salt into a medium size bowl.
- Place the Eggs, Oil, Buttermilk, Greek Yogurt, and Vanilla into a mixing bowl and blend with electric mixer.
- Add dry ingredients to liquid ingredients, and blend on medium high speed for 2 minutes.
- Add Red Food Coloring and mix until the batter is the shade of red you want
- In a small bowl, pour the Vinegar over the Baking Soda, quickly blend, then pour into the batter. Mix the batter for additional 30 seconds.
- Scoop batter into cupcake liners with ice cream scoop, and fill to 2/3 full. Bake for 20-22 minutes, until a toothpick comes out clean.
- Remove from oven and place on cooling rack. When a little cooled, remove cupcakes from pan, and allow to cool completely on baking rack, 30-40 minutes.
For the Frosting:
- Place Cream Cheese and Butter in the bowl of a stand mixer. Beat for 1-2 minutes at medium speed. Scrape the sides of the bowl, add the Vanilla, then beat a little longer.
- Add Confectioners’ Sugar, one cup at a time, and beat until smooth and creamy, scraping the sides of the bowl periodically. If you prefer the frosting thicker, add a little more Confectioners’ Sugar. Mix on high speed for one full minute. This frosting is on the softer side, and it will firm up when refrigerated.
- Spread or pipe the frosting on top of each cupcake. Sprinkle with fine red cake crumbs, or with holiday sprinkles if for Valentine’s Day or Christmas. Place the cupcakes in the fridge so the frosting can firm up a bit.
- Serve cool or at room temperature. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 22 minutes, Baking Time
- Category: Desserts
- Method: Baking
- Cuisine: American