Red Velvet Cupcakes

Total Time:
2 hr 15 min
Prep:
50 min
Inactive:
30 min
Cook:
55 min

Yield:
16 cupcakes
Level:
Easy

Ingredients
  • For the cupcakes:
  • 15 1/2 ounces all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 13 ounces granulated sugar
  • 1 1/4 cups buttermilk
  • 3 eggs
  • 2 tablespoons plus 2 teaspoons red food coloring
  • 1 1/4 teaspoons vinegar (white or apple cider can both work)
  • 1 1/4 teaspoons vanilla extract
  • 1/8 cup water
  • For the cream cheese frosting:
  • 1 1/2 pounds cream cheese, room temperature
  • 1 pound butter, room temperature
  • 2 pounds powdered sugar, sifted
  • 1 tablespoon vanilla extract
Directions
Watch how to make this recipe. For the cupcakes:
  • Preheat oven 350 degrees F.

  • Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

  • In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

  • Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

  • For the cream cheese frosting:

  • Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

  • The frosting can be used right away, or stored in the refrigerator up to a week.

  • Frost cooled cupcakes with the cream cheese frosting.


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    This recipe is featured in:

    Ultimate Baking Guide