Description
Moist, tender, and tangy homemade red velvet cupcakes with a stable cream cheese frosting. This easy recipe uses oil for lasting moisture and requires no fancy equipment.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 tablespoon (5g) unsweetened natural cocoa powder
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 teaspoon white vinegar
- 1–2 tablespoons red food coloring (gel preferred)
- 8 oz (225g) block cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3–4 cups (360-480g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat sugar and oil until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- With mixer on low, gradually add dry ingredients to wet ingredients. Mix until just combined; do not overmix.
- Pour in buttermilk and vinegar. Mix on low until incorporated. Add red food coloring and mix until desired shade is reached.
- Divide batter evenly among liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat cream cheese and butter until smooth. Add vanilla and salt. Gradually add sifted confectioners’ sugar, beating on low then medium speed until fluffy (2-3 minutes).
- Frost completely cooled cupcakes using a piping bag or butter knife. Serve immediately or store.
Notes
Use room temperature ingredients for best emulsification. Do not overmix the batter to avoid tough cupcakes. Ensure cupcakes are completely cool before frosting to prevent melting. Gel food coloring provides more vibrant color without thinning the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 48
- Sodium: 350
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 65
- Fiber: 1
- Protein: 5
Keywords: red velvet cupcakes, homemade cupcakes, cream cheese frosting, easy baking, dessert recipe, valentine's day treats