Go Back

Red Velvet Cupcakes

These classic Red Velvet Cupcakes are soft, moist, and lightly chocolatey. Topped with creamy cream cheese frosting, they’re perfect for celebrations or everyday treats.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • Red food coloring
For the Frosting:
  • 8 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
  3. In another bowl, mix oil and sugar until combined. Add egg and mix well.
  4. Stir in buttermilk, vanilla, vinegar, and food coloring.
  5. Gradually add dry ingredients and mix just until combined.
  6. Divide batter evenly into liners.
  7. Bake for 18–20 minutes, or until a toothpick comes out clean.
  8. Cool completely before frosting.
  9. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy.
  10. Frost cupcakes as desired.

Notes

  • Store frosted cupcakes in the refrigerator for up to 3 days.
  • Bring to room temperature before serving for best flavor.
  • You can add a splash of lemon juice to the frosting for extra tang.