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Aaliyah

The Best Red Velvet Cupcakes (with cream cheese frosting) made easy!

Delicious and easy-to-make red velvet cupcakes topped with creamy cream cheese frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk as needed for consistency

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  8. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
  9. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.

Nutrition

Serving: 1cupcakeCalories: 290kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 40mgSodium: 200mgSugar: 30g

Notes

  • For a richer flavor, consider adding a teaspoon of almond extract to the frosting.
  • You can also sprinkle some cocoa powder or chocolate shavings on top for added decoration.
  • If you want to make mini cupcakes, reduce the baking time to about 12-15 minutes.

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