Red Velvet Cupcakes
These vibrant red velvet cupcakes are moist, indulgent, and topped with cream cheese frosting, making them a perfect treat for any celebration.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Sifted
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
Wet Ingredients
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring Use quality gel for best results
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar Essential for texture
Topping
- to taste Cream cheese frosting Homemade or store-bought
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, sift together the dry ingredients: flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the wet ingredients: vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
- Gradually pour the wet ingredients into the bowl of dry ingredients and mix gently until just combined.
- Fill each cupcake liner about two-thirds full with batter.
Baking
- Place the cupcake pan in the preheated oven and bake for 18-20 minutes.
- Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.
Cooling and Frosting
- Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, top each cupcake with a swirl of cream cheese frosting.
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Notes
For optimal results, use room temperature ingredients and avoid overmixing the batter. Customize toppings to suit occasions.