Red Velvet Cupcakes
That deep red crumb, the subtle cocoa flavor, and that dreamy swirl of cream cheese frosting on top they just feel like a celebration in cupcake form.
Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup buttermilk
- 1–2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese block, softened
- ½ cup unsalted butter softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin.
- Whisk flour, cocoa powder, baking soda, and salt.
- Mix sugar and oil, add eggs, vanilla, and food coloring. Alternate adding dry mix and buttermilk.
- Fill liners two-thirds full and bake 18–22 minutes. Cool completely.
- Beat butter and cream cheese until smooth. Add powdered sugar and vanilla.
- Frost cooled cupcakes and serve.