Red Velvet Cupcakes
Velvety, lightly cocoa cupcakes with a striking red hue and tangy cream cheese frosting. A celebration classic.
Ingredients
Total time: 43 minutes
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cream cheese frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- 1
Heat the oven to 350°F and line a 12-cup tin with liners.
- 2
Whisk the flour, cocoa, baking soda, and salt together.
- 3
Whisk the sugar, oil, egg, buttermilk, food coloring, vanilla, and vinegar in another bowl.
- 4
Stir the dry into the wet just until smooth.
- 5
Divide among the liners, two-thirds full, and bake 16–19 minutes. Cool completely.
- 6
Beat the cream cheese and butter until smooth, then add the powdered sugar and vanilla; beat fluffy.
- 7
Pipe onto the cooled cupcakes.
Zoe's Tips
- The vinegar reacts with the baking soda for a tender, lofty crumb.
- Keep the cream cheese cold-ish so the frosting stays pipeable.
- Reserve a crumb from one cupcake to sprinkle on top for decoration.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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