Best Red Velvet Cupcake Recipe
The Best Red Velvet Cupcake Recipe is easy to make from scratch and each bite is moist. Top with cream cheese frosting and you have the best dessert.
Servings: 16
Calories: 483kcal
Ingredients
For the Cupcakes:
- 1 1/3 cups cake flour
- 2 Tablespoon Cocoa Powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 Cup Butter Softened
- 1 cup Sugar
- 1/4 cup Vegetable Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
- Red Food Coloring
- 2/3 cup Buttermilk
For the Cream Cheese Frosting:
- 16 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 6 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line 16 muffin tins with cupcake liners.
- Combine the flour, baking soda, cocoa and salt together in a mixing bowl and set aside.
- In a separate mixing bowl, using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mix together (approximately 1 minute).
- Then add in the oil, egg yolks (save the egg whites) and vanilla extract. Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.
- Then slowly add in the dry ingredients and the buttermilk (alternating between the two) until both are thoroughly combined into the wet ingredients.
- Then add approximately 2 tsp of red gel food coloring until the batter is the color that you desire for your cake.
- Next in a separate mixing bowl, beat the egg whites until they are light and fluffy and form peaks.
- Gently stir in the egg whites into the red batter until they are combined. Do not over mix.
- Pour the batter evenly into the 16 cupcake liners in the muffin pans.
- Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.
- Move the cupcakes to a wire rack to cool completely before topping with the frosting.
For the Cream Cheese Frosting:
- Beat the cream cheese in a large mixing bowl until smooth.
- Add in the butter and beat until combined and smooth.
- Then slowly add in the powdered sugar (1 cup at a time). Mix after each cup is added. Continue to add until the frosting is thick and smooth. Then mix in the vanilla extract.
- Top each cupcake with cream cheese frosting and enjoy!
Notes
Keep the cupcakes in the refrigerator for up to 5 days and enjoy!
Nutrition
Calories: 483kcal | Carbohydrates: 67g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 203mg | Potassium: 83mg | Fiber: 0.5g | Sugar: 58g | Vitamin A: 693IU | Calcium: 48mg | Iron: 0.3mg
