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Red Velvet Cupcakes

Red Velvet Cupcakes

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Gluten Free (if using gluten-free flour blend)

Description

These Red Velvet Cupcakes are moist, rich, and perfectly balanced with a subtle cocoa flavor complemented by tangy cream cheese frosting. Known for their vibrant red color, tender crumb, and fluffy texture, these cupcakes are ideal for celebrations or everyday indulgence. Adaptable for gluten-free, vegan, and other variations, they offer a stunning presentation and perfectly portioned sweetness.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs (or flax/chia seed eggs for vegan version)
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1–2 tablespoons red food coloring (gel-based recommended)
  • 1 teaspoon white vinegar

Cream Cheese Frosting

  • 8 oz cream cheese, softened (or non-dairy cream cheese for vegan option)
  • 1/2 cup unsalted butter, softened (or vegan butter substitute)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dry Ingredients: Sift together flour, cocoa powder, baking soda, and a pinch of salt in a large bowl until smooth and lump-free.
  2. Mix Wet Ingredients Separately: In another bowl, combine vegetable oil, sugar, eggs, and vanilla extract. Gradually add buttermilk and red food coloring, mixing until the batter achieves the iconic red hue.
  3. Combine Wet and Dry Ingredients: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined to maintain tenderness. Avoid overmixing.
  4. Add Vinegar: Stir in the vinegar last to react with baking soda, helping the cupcakes rise into fluffy perfection.
  5. Bake: Fill cupcake liners about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes or until a toothpick inserted comes out clean.
  6. Cool and Frost: Let the cupcakes cool completely, then spread a generous layer of cream cheese frosting evenly over each cupcake.

Notes

  • Use room temperature eggs, buttermilk, and cream cheese for smoother mixing and better texture.
  • Gel-based red food coloring yields a vibrant red color without thinning the batter.
  • Do not overmix the batter to keep cupcakes light and airy.
  • Use good quality cupcake liners to prevent sticking and ensure easy removal.
  • Always frost cupcakes after they have completely cooled to avoid melting the frosting.
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake with frosting
  • Calories: 280
  • Sugar: 30g
  • Sodium: 210mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: Red Velvet Cupcakes, Cream Cheese Frosting, Moist Cupcakes, Gluten-Free Red Velvet, Vegan Red Velvet, Chocolate Cupcakes

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Find it online: https://dishesbyme.com/red-velvet-cupcakes/