Red Velvet Cupcakes with Cream Cheese Frosting
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- 3
In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- 4
Beat in eggs one at a time, then mix in vegetable oil, red food coloring, and vanilla extract until well combined.
- 5
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- 6
In a small bowl, combine vinegar and baking soda (it will foam). Quickly fold this mixture into the batter.
- 7
Divide batter evenly among the muffin cups, filling each about 2/3 full.
- 8
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- 9
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 10
For the frosting: Beat cream cheese and butter together until smooth and fluffy.
- 11
Gradually add powdered sugar, beating until smooth. Mix in vanilla extract.
- 12
Once cupcakes are completely cool, pipe or spread frosting on top of each cupcake.
Chef's Note
"These stunning red velvet cupcakes with their signature tangy cream cheese frosting are perfect for celebrations or whenever you need a show-stopping treat. The secret to their moist, tender crumb is the buttermilk-vinegar reaction, so don't skip it!"
