Red velvet cupcake recipe

Red velvet cupcakes are a classic treat. This easy red velvet cupcakes recipe is simple but so pretty and so simple to make. These popular red velvet cupcakes have a deep red sponge and a tangy cream cheese frosting, which go so well together. This recipe makes 12 cupcakes in one batch, but it’s easy to scale up if you need to make more. The best part about this red velvet recipe is that these cupcakes are ready in just 20 minutes, so you won’t have to wait long to enjoy them.

TIME

Prep: 15 mins

Cook: 25 mins

Total: 40 mins

Cuisine: Halloween

NUTRITIONAL FACTS

Calories: 305 per serving

Fat: 3.7g

Carbs: 67g

Protein: 4.2g

Full Recipe in Details

INGREDIENTS

2.5 cups cake flour self-rising
2 tpls cocoa power
1 tpls salt
1.5 cups sugar
1.5 cups vegetable oil
2 large eggs
1/2 tpls red gel paste
1 tpls vanilla extract
1 cup buttermilk
1.5 tpls baking soda
2 tpls white vinegar

GUIDE / INSTRUCTIONS

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an mixer on medium speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed. Add flour mixture in batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl, add mixture to the batter, and mix on medium speed.
Divide batter evenly among lined cups, filling each three-quarters full. Bake for about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.