There is something about Red Velvet Cupcakes that people just love. The color? The hint-of-chocolate taste? The cream cheese frosting? Whatever it is, I’ve never met someone who says that they don’t like red velvet! Interesting.
This recipe has authentic red velvet ingredients, including buttermilk, vinegar, cocoa powder, and oil. There are many delicious recipes for red velvet out there, but to be true red velvet, it must have those components. This recipe also has red food coloring, which the original red velvet cake did not contain, but the food coloring sure helps the color pop!
I made these for two of my friends’ birthdays. Like I said, it’s a popular favorite!
Make ’em yourself!
Red Velvet Cupcakes!
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
2 Tablespoons unsweetened cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk (or 1/2 Tablespoon white vinegar combined with enough milk to make 1/2 cup)
1 Tablespoon red food coloring
1 teaspoon vanilla
1/2 teaspoon white vinegar
1) Preheat oven to 375 degrees. Line 12 regular-sized muffin cups with baking liners. Set aside.
2) Whisk together the flour, baking soda, salt, sugar, and cocoa powder. Set aside.
3) In a large bowl, whisk together the oil, buttermilk, egg, red food coloring, vanilla, and white vinegar. Add in the dry ingredients and lightly fold in just until combined.
4) Scoop the batter into the prepared muffin cups, filling them about 2/3 cup full. Bake in the preheated oven about 15 minutes, or until a toothpick inserted in the center comes out clean.
5) Remove from the baking pan and cool the cupcakes completely on a wire cooling rack.
Meanwhile, prepare the Cream Cheese Frosting!
4 oz cream cheese, room temperature
4 Tablespoons (1/2 stick) butter
2 1/4 cup powdered sugar, sifted
1 teaspoon vanilla
1) Beat together the cream cheese and butter. Add in the powdered sugar and vanilla. Beat until fully combined and creamy.
2) Cut the tip off of a plastic bag and fit it with an icing tip (or not!). Scoop the frosting into the bag.
3) Once the cupcakes are completely cooled, pipe the frosting into the cupcakes.
Deeelicious! Lick the beaters of the frosting when you’re done. I promise, you won’t regret it.
Enjoy!! What is your favorite part about red velvet?!