Red Velvet Cupcakes

▸ Summary: These red velvet cupcakes are moist, tender, and topped with a tangy cream cheese frosting. Perfect for holidays, birthdays, or whenever you're craving a sweet Southern treat.

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

▸ Ingredients:
For the Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk room temp
- 2 large eggs room temp
- 2 tbsp red food coloring
- 1 tsp white distilled vinegar
- 2 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract

Instructions

▸ Instructions:
Preheat oven to 350°F (175°C). Line cupcake tin with liners.
Sift flour, sugar, baking soda, salt, and cocoa in a bowl.
In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Gradually add wet to dry, mixing just until combined.
Fill liners 2/3 full. Bake 18–20 min, or until toothpick comes out clean.
Let cool completely on wire rack.
For frosting: Beat cream cheese and butter until smooth. Add powdered sugar, then vanilla. Beat until fluffy.
Frost cupcakes and top with red velvet crumbs.

Notes

▸ Notes:
You can freeze these (unfrosted) for up to 2 months! Just thaw, frost, and serve.