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Red Velvet Cupcakes with Cream Cheese Frosting you'll love!

Delicious red velvet cupcakes topped with creamy cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups 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 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream optional, for a thinner consistency

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
  3. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  7. While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  8. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If you prefer a thinner frosting, add the heavy cream a little at a time until you reach your desired consistency.
  9. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.
  10. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 40mgSodium: 300mgSugar: 40g

Notes

  • For a fun twist, try adding mini chocolate chips to the batter.
  • Top the frosted cupcakes with crushed nuts or sprinkles for added texture.
  • You can substitute the cream cheese frosting with a vanilla buttercream for a different flavor profile.

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