Red Velvet Cupcakes Recipe 

Not just for Valentine's Day, these red velvet cupcakes are soft, buttery, and moist! They include homemade cream cheese frosting and are easy to create. 

– 1 ⅓ cups cake flour spooned & leveled (145 grams) – 2 tablespoons natural unsweetened cocoa powder (10 grams) – ½ teaspoon baking soda – ¼ teaspoon salt – ¼ cup unsalted butter softened to room temperature (60 grams) – 1 cup granulated sugar (200 grams) – 1 large egg room temperature – ¼ cup oil canola or vegetable work well (60 ml) – 1 tablespoon liquid red food coloring (15 ml)


– 1 teaspoon pure vanilla extract – ½ teaspoon distilled white vinegar – ⅔ cup buttermilk room temperature (160 ml)


Preheat oven to 350°F (180°C) for red velvet cupcakes. Two 12-count tins hold 16 cupcake liners. A large basin needs cake flour, cocoa powder, baking soda, and salt.


Mix butter and sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on medium speed for 4–5 minutes until light and fluffy.


Scrape the dish and mix the oil, red food coloring, vanilla essence, and vinegar until completely blended. First and last, add dry ingredients three times, alternating with buttermilk. 


Bake the cupcakes for 15–18 minutes until the tops bounce back and a toothpick inserted into the center comes out clean. On a wire rack, cool cupcakes out of the pan.


Also See: 

Red Velvet Crinkle Cookies Recipe