Red Velvet Cupcakes
Classic bakery-style red velvet cupcakes with cocoa and a tangy touch, topped with cream cheese frosting.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp red food coloring (gel recommended)
- 1 tsp white vinegar
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- Whisk flour, cocoa powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add egg and vanilla, mixing well.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients.
- Mix in food coloring and vinegar until smooth.
- Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
Notes
- Use gel food coloring for vibrant color without thinning the batter.
- Do not overmix to prevent dense cupcakes.
- Check oven temperature to avoid sinking or doming.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg