Red velvet is the drama queen of cupcakes. Velvety crumb. Deep red color. Cream cheese frosting that steals the show.
1 bowl. 30 minutes. No bakery trip required.
Ingredients
Makes 12 cupcakes.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients
Whisk flour, sugar, cocoa, baking soda, and salt in a bowl.
Mix Wet Ingredients
In another bowl, whisk oil, egg, buttermilk, food coloring, vanilla, and vinegar.
Combine and Bake
Pour wet into dry. Mix until just combined (don’t overmix).
Divide batter evenly among liners (fill ⅔ full).
Bake 18-20 minutes until toothpick comes out clean. Cool completely.
Make Frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until fluffy.
Frost and Serve
Pipe or spread frosting onto cooled cupcakes.
Serve. Watch them disappear.
Summary
Prep Time: 10 minutes | Cook Time: 18-20 minutes | Total Time: 30 minutes
Yield: 12 cupcakes
Difficulty: Easy
Storage Notes
Fridge:
Store frosted cupcakes in an airtight container in refrigerator for 4 days (cream cheese is perishable). Bring to room temp before serving.
Freezer Friendly:
Freeze unfrosted cupcakes for 3 months. Thaw and frost fresh.
Pro Tip:
- Use gel food coloring for a richer red without changing the batter consistency.
