Red Velvet Cupcakes Recipe – Page 2

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, beat the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and red food coloring until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix the batter.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 of the way full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Add the vanilla extract and a pinch of salt, and continue beating until the frosting is fluffy and smooth.

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
You can use a piping bag with a decorative tip for a beautiful swirl or simply frost them with a spatula for a more rustic look.

These Red Velvet Cupcakes are perfect for any occasion. Serve and enjoy their soft, fluffy texture and delicious cream cheese frosting!

Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using.
Red Food Coloring: Gel food coloring gives the most vibrant color, but liquid food coloring works as well.
Frosting Variations: For a slightly tangier frosting, you can add a little more cream cheese or mix in some sour cream.

These Red Velvet Cupcakes are soft, fluffy, and topped with rich cream cheese frosting—making them a classic dessert that everyone will love! 🎂