Description
Red velvet cupcakes bring luxurious Southern charm straight to dessert tables with their signature crimson hue and silky cream cheese frosting. Chocolate-kissed crumbs and velvety smooth texture invite cupcake enthusiasts to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/4 cups (160 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 large egg, room temperature
- 1/2 cup (120 milliliters) vegetable oil
- 1/2 cup (120 milliliters) buttermilk, room temperature
Dry Ingredients:
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Flavor and Color Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons red food coloring (liquid or gel, adjust to preference)
Instructions
- Prepare the oven environment by heating to 350°F and arranging cupcake liners in a muffin tin for easy removal and non-stick baking.
- Create a dry ingredient foundation by sifting flour, sugar, cocoa powder, baking soda, and salt into a large mixing bowl, ensuring a lump-free mixture.
- Craft the wet ingredient blend by whisking vegetable oil, buttermilk, egg, vanilla extract, and vinegar until achieving a smooth, homogeneous liquid.
- Infuse vibrant color by incorporating red food coloring into the wet ingredients, selecting gel-based coloring for intense pigmentation with minimal volume.
- Merge dry and wet components by gently folding the liquid mixture into the flour mixture, stirring until just combined to maintain a light, airy texture.
- Distribute the batter evenly across cupcake liners, filling each approximately two-thirds full to allow proper rising during baking.
- Bake the cupcakes in the preheated oven for 18-20 minutes, verifying doneness with a clean toothpick test. Allow a brief cooling period in the pan before transferring to a wire rack.
- Whip the cream cheese frosting by blending butter and cream cheese until creamy, gradually incorporating powdered sugar, vanilla extract, and salt. Beat on high speed until achieving a fluffy consistency.
- Apply the frosting to completely cooled cupcakes using a piping bag or spatula, embellishing with optional decorative elements like sprinkles or edible pearls.
Notes
- Create consistent color by using gel food coloring, which provides more vibrant red without adding excess liquid to the batter.
- Prevent dense cupcakes by mixing ingredients just until combined, avoiding overmixing which develops tough gluten strands.
- Check buttermilk substitution by adding one tablespoon of vinegar to regular milk, letting it sit for 5 minutes to create a similar tangy consistency.
- Ensure even baking by rotating the muffin tin halfway through cooking time, guaranteeing uniform golden edges and perfect texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 17g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg