Description
Moist and fluffy red velvet cupcakes with a hint of cocoa, topped with creamy cream cheese frosting. Perfect for any celebration or sweet craving.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 tbsp red food coloring
- 1/2 tsp vanilla extract
- 1/2 tsp white vinegar
- 8 oz cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix oil, buttermilk, egg, red food coloring, vanilla extract, and vinegar until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before frosting.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until fluffy.
- Frost the cooled cupcakes with the cream cheese frosting.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Don’t overmix the batter to keep the cupcakes tender.
- Adjust red food coloring for desired color intensity.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg