Description
This easy recipe delivers moist, tender red velvet cupcakes with a subtle cocoa flavor, topped with a sweet and tangy cream cheese frosting, perfect for any occasion. It offers a simple method for classic red velvet treats, even without buttermilk.
Ingredients
Scale
- 1.5 cups all-purpose flour (180g)
- 1 cup granulated sugar (200g)
- 1 Tbsp unsweetened cocoa powder (7g)
- 1 tsp baking soda (5g)
- 1 tsp white vinegar (5ml)
- 2 large eggs
- 0.5 cup vegetable oil (120ml) (or any neutral oil like canola)
- 1–2 Tbsp red food coloring (15-30ml) (liquid or gel)
- 1 tsp pure vanilla extract (5ml)
- 0.5 tsp salt (3g)
- 8 oz cream cheese (226g) (full-fat recommended, at room temperature)
- 0.5 cup unsalted butter (113g) (softened)
- 3.5 cups powdered sugar (420g)
- 1 tsp pure vanilla extract (5ml)
- 0.25 tsp pinch of salt (1.5g)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until uniformly combined and fluffy.
- Prepare Wet Ingredients: In another medium bowl, whisk eggs, oil, vanilla, red food coloring, and vinegar until the mixture is a consistent, bright red color.
- Mix Batter: Slowly add the wet ingredients to the dry ingredients, mixing on low speed with a sturdy spatula or electric mixer until just combined. (If it looks dry, splash in 1–2 Tbsp milk. Overmixing can lead to tough cupcakes.)
- Fill Liners: Divide batter evenly among liners, filling each about two-thirds full, ensuring they have room to rise.
- Bake Cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
- Cool Cupcakes: Let cool in the muffin tin for about 5 minutes, then transfer to a wire rack to cool completely for at least an hour before frosting.
- Prepare Frosting Base: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy, about 2-3 minutes, with no lumps visible.
- Add Powdered Sugar: Gradually add powdered sugar, mixing on low speed until just incorporated, then increase speed to medium and beat until the frosting is light and fluffy, about 2 more minutes.
- Finish Frosting: Stir in vanilla extract and salt. (If the Cream Cheese Frosting is too stiff, add a tablespoon of milk to reach your desired consistency.)
- Assemble and Serve: Once cupcakes are completely cool, frost generously using a knife, spatula, or piping bag. Garnish with sprinkles or chocolate shavings if desired.
Notes
Overmixing cupcake batter can lead to tough cupcakes; mix until just combined. If cupcake batter looks dry, add 1-2 Tbsp milk. If cream cheese frosting is too stiff, add a tablespoon of milk to reach desired consistency. For a gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and butter alternatives.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (approx 90g)
- Calories: 380 calories
- Sugar: 40 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: red velvet cupcakes, cream cheese frosting, easy recipe, no buttermilk, homemade dessert, baking, family-friendly