Ingredients
- Red Velvet Cupcakes: 1 1/4 cups (163g) flour, 1 cup (207g) sugar, 1/2 tsp baking soda, 1/4 tsp baking powder, 2 tsp (5g) cocoa powder, 1/2 tsp salt, 1/2 cup (120ml) buttermilk, 1/4 cup (60ml) vegetable oil, 1 tsp vanilla, 1 large egg, 1 tsp white vinegar, 2 tsp red food coloring, 1/2 cup (120ml) hot water
- Cream Cheese Frosting: 8 oz (226g) cream cheese, 1/2 cup (112g) unsalted butter, 4 cups (460g) powdered sugar, 1 tsp vanilla
Instructions
- Preheat oven to 350°F (176°C) and line cupcake pan with liners.
- Combine flour, sugar, baking soda, baking powder, cocoa, and salt in a large bowl.
- In a separate bowl, combine buttermilk, oil, vanilla, egg, vinegar, and food coloring.
- Mix wet ingredients into dry ingredients. Slowly add hot water and mix until smooth.
- Fill cupcake liners half-way and bake 16–20 mins. Cool 2 mins, then transfer to cooling rack.
- For frosting: beat cream cheese and butter until smooth. Add half powdered sugar, vanilla, then remaining sugar.
- Pipe frosting onto cooled cupcakes. Optional: sprinkle cake crumbs on top.
- Store in fridge in an airtight container. Best eaten within 3–4 days.
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian