Red Velvet Cupcakes (Moist + Easy with Cream Cheese Frosting)
Moist and fluffy red velvet cupcakes made from scratch and topped with classic cream cheese frosting. Easy, bakery-style results every time.
Ingredients
- 1 ¼ cups cake flour
- ¾ cup sugar
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 large egg
- 1 tbsp red food coloring
- 1 tbsp cocoa powder
- 1 tsp white vinegar
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- 1. Preheat oven to 350°F and line cupcake tin.
- 2. Whisk oil, sugar, egg, vanilla, food coloring, vinegar, and buttermilk.
- 3. Sift dry ingredients and combine with wet ingredients.
- 4. Fill liners ¾ full and bake for 18–20 minutes.
- 5. Cool completely before frosting.
- 6. Make frosting by beating cream cheese and butter until smooth.
- 7. Add sugar, vanilla, and salt; beat until fluffy.
- 8. Frost cooled cupcakes and serve.
Notes
Store cupcakes in the fridge for up to 4 days.
You can freeze unfrosted cupcakes up to 2 months.
Add beet juice or freeze-dried raspberries for natural coloring.