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Red Velvet Cupcakes with Cream Cheese Frosting

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These red velvet cupcakes are soft, moist, and lightly chocolatey with a tangy twist from buttermilk and vinegar. Topped with smooth cream cheese frosting, they make a stunning and delicious dessert for any occasion.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, combine vegetable oil, buttermilk, egg, vinegar, vanilla extract, and red food coloring.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Divide the batter evenly among 12 cupcake liners, filling each about 2/3 full.
  6. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cupcakes cool completely before frosting.
  8. To make the frosting, beat cream cheese and butter together until smooth and creamy.
  9. Add powdered sugar and vanilla, and beat until light and fluffy.
  10. Frost the cooled cupcakes generously and decorate as desired.

Notes

  • For mini cupcakes, reduce bake time to 10–12 minutes.
  • Add citrus zest to the frosting for a fresh twist.
  • Freeze unfrosted cupcakes for up to 1 month; thaw and frost when ready to serve.
  • Natural food coloring can be used but will result in a more muted color.

Nutrition

Find it online: https://cookedbymaya.com/red-velvet-cupcakes-with-cream-cheese-frosting/