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Classic Red Velvet Cupcakes

Moist red velvet cupcakes topped with creamy cream cheese frosting, perfect for birthdays, holidays, and celebrations.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 320

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
  • 1 tsp white vinegar
  • 2 tsp red food coloring
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Wire rack
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Sift together flour, cocoa powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time and mix in vanilla extract.
  4. Alternately add dry ingredients and buttermilk to butter mixture, mixing until just combined.
  5. Stir in red food coloring and vinegar until batter is smooth.
  6. Divide batter into cupcake liners and bake 18–22 minutes. Cool completely on wire rack.
  7. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
  8. Frost cooled cupcakes and garnish with red velvet crumbs if desired.

Notes

Cupcakes are best enjoyed the same day for freshness, but can be stored in fridge up to 3 days.