Red Velvet Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 12 cupcakes

Ingredients

For the Cupcakes:

1 and 1/4 cups (155g) all-purpose flour

1 tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (115g) unsalted butter, softened

3/4 cup (150g) granulated sugar

1 large egg

1/2 cup (120ml) buttermilk

1 tsp vanilla extract

1 tsp white vinegar

1 tbsp red food coloring

For the Cream Cheese Frosting:

1/2 cup (115g) cream cheese, softened

1/4 cup (57g) unsalted butter, softened

1 tsp vanilla extract

1 and 1/2 cups (190g) powdered sugar

Instructions

For the Cupcakes:

1. Prepare the Oven and Pan:

Preheat your oven to 180°C (350°F).

Line a 12-cup muffin tin with cupcake liners.

2. Mix Dry Ingredients:

In a bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 2-3 minutes).

4. Add Egg and Flavorings:

Add the egg, buttermilk, vanilla extract, and vinegar to the butter mixture. Beat until combined.

5. Incorporate Dry Ingredients and Food Coloring:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the red food coloring until the batter has a vibrant red color.

6. Fill the Liners:

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

7. Bake:

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. Mix the Base:

In a medium bowl, beat the cream cheese and butter together until smooth and creamy.

2. Add Flavor and Sugar:

Mix in the vanilla extract.

Gradually add the powdered sugar, beating until the frosting is fluffy and smooth.

Assemble the Cupcakes:

Once the cupcakes are completely cool, use a piping bag or a spatula to frost them generously with the cream cheese frosting.

Optionally, garnish with red velvet crumbs or sprinkles for decoration.

Tips for Success:

Use gel-based food coloring for a richer red hue without thinning the batter.

Ensure all ingredients are at room temperature for a smoother batter and frosting.

Store the cupcakes in an airtight container in the fridge for up to 3 days.