Description
Deliciously moist and tender Red Velvet Cupcakes made with classic ingredients like cocoa, buttermilk, and a touch of vinegar for a perfect crumb. These cupcakes are topped with a smooth and creamy cream cheese frosting, ideal for any celebration or sweet treat craving.
Ingredients
Cupcakes
- 1 cup canola oil
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/4 cup baking cocoa
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon white vinegar
Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 to 2-1/2 cups confectioners' sugar
Instructions
- Make the batter: Preheat your oven to 350°F. In a large bowl, sift together the all-purpose flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the canola oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Gradually add the dry ingredients into the wet ingredients, mixing just until everything is moistened and combined—avoid overmixing to keep the cupcakes light and fluffy.
- Portion and bake: Line a 24-cup muffin pan with foil or paper cupcake liners. Using a cookie scoop or spoon, evenly fill each liner about two-thirds full with the batter. Bake in your preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes to allow their crumb structure to set, then transfer them to a wire rack to cool completely to room temperature.
- Mix the frosting: In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese, butter, vanilla extract, and salt together until the mixture is light and fluffy. Gradually add the confectioners' sugar one cup at a time, mixing well after each addition until you reach your desired frosting consistency. A stiffer frosting requires more confectioners' sugar.
- Decorate: Once your cupcakes are completely cooled, frost them using a piping bag fitted with your favorite tip for a professional look, or use a mini offset spatula for a more casual and rustic appearance. If you don't have a piping bag, a resealable plastic bag can work as a makeshift bag by cutting off a corner. Serve and enjoy your beautifully frosted Red Velvet Cupcakes!
Notes
- Using room temperature eggs ensures better mixing and a smoother batter.
- A cookie scoop helps evenly portion batter for uniform cupcakes and less mess.
- Be careful not to overmix the batter to maintain a tender crumb.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute buttermilk with a cup of milk plus 1 tablespoon lemon juice or vinegar if needed.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
