Description
This classic Red Velvet Cupcake recipe delivers moist, tender cupcakes with a subtle cocoa flavor and vibrant red color. Perfectly paired with the best creamy icing, these cupcakes are an ideal treat for celebrations or anytime sweet cravings strike.
Ingredients
Scale
Cupcake Batter
- 2½ cups all-purpose flour (300 grams)
- 2 cups granulated sugar (400 grams)
- 1 tablespoon unsweetened cocoa powder (5 grams)
- 1 teaspoon kosher salt (3 grams)
- 1 teaspoon baking soda (6 grams)
- 2 large eggs (100 grams)
- 1½ cups vegetable oil (300 grams)
- 1 cup buttermilk (227 grams)
- 1 tablespoon white vinegar (14 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 ounces red food coloring (57 grams)
Icing
- The Best Icing Ever (refer to the linked recipe)
Instructions
- Prepare Icing: Start the icing at least 1 hour before the cupcakes, as the flour/milk mixture for the icing needs time to cool completely in the fridge.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners to prevent sticking.
- Whisk Eggs: In a medium bowl, whisk the eggs thoroughly until homogenous to ensure even mixing.
- Add Wet Ingredients: Add vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring to the eggs. Whisk until well combined and set aside.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, stir together flour, sugar, cocoa powder, kosher salt, and baking soda until completely combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients.
- Beat Batter: Mix on medium-high speed for about 1 minute until the batter is completely incorporated and smooth.
- Fill Cupcake Liners: Fill each cupcake liner about â…” full with the batter to allow room for rising.
- Remove Air Bubbles: Gently tap the cupcake pans on the counter a few times to release any trapped air bubbles and ensure even baking.
- Bake: Bake the cupcakes for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes rest in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
- Frost and Serve: Once cooled, frost the cupcakes with your favorite icing (see linked recipe) and enjoy!
Notes
- Use full-fat buttermilk for the best texture and flavor. If unavailable, make a substitute by adding 1 tablespoon of white vinegar to 1 cup of milk and let it sit for 5 minutes.
- Adjust red food coloring amount according to your desired color intensity.
- The cooling step for the icing is crucial to achieve a smooth, spreadable consistency.
- Ensure cupcakes are completely cooled before frosting to prevent icing from melting.
