Print

Irresistible Red Velvet Cupcakes That Delight Every Bite!

Irresistible Red Velvet Cupcakes That Delight Every Bite Now!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deliciously moist and rich red velvet cupcakes topped with creamy cream cheese frosting, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Fill each cupcake liner about 2/3 full with the batter.
  6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
  9. Once the cupcakes are completely cool, frost them with the cream cheese frosting.
  10. Serve and enjoy your irresistible red velvet cupcakes!

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Store cupcakes in an airtight container to maintain freshness.
  • These cupcakes can be made a day in advance.

Nutrition

Find it online: https://recipesdays.com/irresistible-red-velvet-cupcakes-delight-every-bite-2/