Red Velvet Cupcakes
Make these rich and delicious red velvet cupcakes any time of the year. Top them off with a homemade cream cheese frosting and you’ve got the perfect cupcake.
These bright iconic cupcakes with cream cheese frosting are my all-time favorite! Super moist and delicious and ready in under 30 minutes.
– all-purpose flour
– baking soda
– apple cider vinegar
– vegetable oil
– vanilla extract
– red food coloring
– unsweetened cocoa powder
Preheat oven to 350 degrees. In a bowl, sift the all-purpose flour, cocoa powder, and salt, set aside.
In a bowl, mix the 2 eggs, vegetable oil, buttermilk, vanilla extract, red food coloring, and sugar. Add the dry ingredients to the wet and mix.
In a bowl mix the baking soda and apple cider vinegar. once it foams up, add it to the cake batter. Using an ice-cream scoop, scoop the batter evenly in your muffin tin and bake for 18-20 minutes.
To make the frosting, mix the cream cheese and butter for about 2 minutes. Add the powdered sugar, milk, and vanilla extract, mix for about 3 minutes on high speed.
Tips and Recipe Variations
- Store in a cake keeper or airtight container in a cool, dry spot for up to 4 days.
- If you don’t have apple cider vinegar, you can always use white vinegar in a pinch.
Chocolate Cake with Chocolate Buttercream