Easy Red Velvet Cupcakes
The best, classic, light and fluffy, soft and moist red velvet cupcakes recipe, topped with tangy cream cheese frosting, homemade with simple ingredients.
Servings: 38 Cupcakes
Calories: 242kcal
Ingredients
- ¾ cup Butter Unsalted, Room temperature
- 2 ⅓ cups Granulated sugar
- 3 Eggs Large
- 2.5-3 tablespoon Red liquid food coloring Can be adjusted on how vibrant and red you want your cupcakes
- 2 teaspoon Vanilla extract
- 3 ⅓ cups Cake flour
- 2.5 tablespoon Cocoa powder
- 1.5 cups Buttermilk
- 2 teaspoon Vinegar
- 2 teaspoon Baking soda
- 3 cups Cream cheese frosting
Instructions
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs, food coloring, vanilla extract and mix until smooth.
- In a separate bowl, whisk together cake flour and cocoa powder.
- Mix in this dry flour mixture into the wet mixture, alternating with buttermilk, until combined.
- In a separate small bowl, mix together vinegar and baking soda. When these two ingredients come together, they react and create bubbles. That's nothing to be alarmed about.
- Pour this vinegar mixture in the batter and mix until just combined.
- Pour cupcake batter in cupcake liners.
- Bake at 350 degrees F for 16-20 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cupcakes to cool down completely.
- While they are cooling, make cream cheese frosting.
- Fill a piping bag with icing and pipe icing on top of each cupcake. Enjoy!
Video
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge from up to 3 days. They can also be frozen (without frosting) in a sealed airtight container for up to 1 month. Thaw overnight in the fridge when you are ready to enjoy them.
Nutrition
Calories: 242kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 44mg | Sugar: 29g | Vitamin A: 145IU | Calcium: 17mg | Iron: 0.3mg