Description
These Red Velvet Cupcakes are moist, fluffy, and perfectly balanced with a hint of cocoa and a touch of tang. Topped with rich cream cheese frosting, they’re the ultimate dessert for Valentine’s Day, birthdays, or any special occasion!
Ingredients
**For the Cupcakes:**
1 1/4 cups (160g) all-purpose flour
1 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (120ml) buttermilk
1 tsp white vinegar
1 tsp vanilla extract
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tbsp red food coloring
**For the Cream Cheese Frosting:**
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix buttermilk, vinegar, and vanilla; set aside.
4. Beat butter and sugar together until light and fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in the red food coloring.
7. Add dry ingredients alternately with the buttermilk mixture, starting and ending with the dry ingredients. Mix until just combined.
8. Divide batter evenly among cupcake liners (about 2/3 full).
9. Bake for 18–20 minutes or until a toothpick comes out clean.
10. Cool completely before frosting.
11. For the frosting: beat cream cheese and butter together until smooth.
12. Add powdered sugar gradually, then vanilla, and beat until light and fluffy.
13. Frost cooled cupcakes and decorate with red crumbs or sprinkles.
Notes
Store cupcakes in the fridge for up to 3 days; bring to room temperature before serving.
You can freeze unfrosted cupcakes for up to 2 months.
For extra tang, use a touch of lemon juice in the frosting.