Ingredients
Scale
Here’s a list of ingredients with portions to make 12 red velvet cupcakes:
Dry Ingredients:
- 1 ¼ cups (160g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp unsweetened cocoa powder
Wet Ingredients:
- ½ cup (120ml) vegetable oil (or canola oil)
- ½ cup (120ml) buttermilk (or substitute with ½ cup milk + ½ tbsp lemon juice/vinegar)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 tbsp red food coloring (liquid or gel)
Vinegar & Baking Soda Mixture:
- ½ tsp white vinegar
- ½ tsp baking soda
Cream Cheese Frosting:
- 4 oz (113g) cream cheese (room temperature)
- ¼ cup (57g) unsalted butter (room temperature)
- 2 cups (250g) powdered sugar
- 1 tsp vanilla extract
Optional Garnish:
- Sprinkles or red velvet crumbs
Instructions
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a cupcake/muffin tin with 12 cupcake liners.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
3. Combine the Wet Ingredients:
- In a large mixing bowl, whisk together the vegetable oil, buttermilk, egg, vanilla extract, and red food coloring until smooth and evenly colored.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined—do not overmix. The batter will be thick but smooth.
5. Activate the Baking Soda:
- In a small bowl, mix the vinegar and baking soda. It will fizz immediately. Quickly fold this mixture into the batter until fully incorporated. This helps the cupcakes rise.
6. Fill the Cupcake Liners:
- Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
7. Bake:
- Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Make the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud, then increase the speed and beat until smooth.
- Add the vanilla extract and mix until combined.
9. Frost the Cupcakes:
- Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
- Optionally, decorate with sprinkles or red velvet crumbs.
Tips for Success:
- Room Temperature Ingredients: Ensure the egg, cream cheese, and butter are at room temperature for a smoother batter and frosting.
- Buttermilk Substitute: If you don’t have buttermilk, mix ½ cup milk with ½ tbsp lemon juice or vinegar and let it sit for 5 minutes before using.
- Food Coloring: Use gel food coloring for a more vibrant red color without altering the batter’s consistency.
- Don’t Overmix: Overmixing the batter can lead to dense cupcakes. Mix until just combined.
- Prep Time: 12 minutes
- Cook Time: 18 - 20 minutes