Get ready to transform your kitchen into a bakery of pure delight with these irresistible Red Velvet Cupcakes that will make your taste buds dance! 🧁❤️ Imagine biting into a soft, crimson-hued cupcake that's so moist and rich, it'll become your instant obsession. These aren't just ordinary cupcakes - they're a culinary masterpiece that combines the perfect balance of cocoa, buttermilk, and a stunning red color that will have everyone asking, "What's your secret?"
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, lightly spraying the liners with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt to ensure no lumps and create a smooth, even dry mixture.
- In a separate medium bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until fully combined and the color is uniform and vibrant red.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula or whisk until just combined. Be careful not to overmix, as this can result in tough cupcakes.
- Using an ice cream scoop or measuring cup, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Tap the muffin tin gently on the counter to release any air bubbles and ensure even baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Optional: Once cooled, frost with cream cheese frosting and garnish with additional cocoa powder or red sprinkles if desired.
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- Sifting dry ingredients prevents lumps and creates a more uniform batter.
- Don't overmix the batter - mix just until ingredients are combined to keep cupcakes tender.
- Use high-quality food coloring for the most vibrant red color.
- Check cupcakes a minute or two before recommended baking time to prevent overcooking.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For extra moisture, you can brush cooled cupcakes with simple syrup before frosting.
- Store cupcakes in an airtight container to maintain freshness for 2-3 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 4g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 40mg
