Red Velvet Cupcakes
These moist and fluffy red velvet cupcakes are my go-to for every celebration. The secret is using oil and buttermilk together to keep the crumb soft, plus a touch of vinegar and cocoa that gives you that signature tangy flavor that sets red velvet apart from regular chocolate cupcakes.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter (softened)
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, mix flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, butter, egg, food coloring, vanilla, and vinegar.
- Combine the wet and dry ingredients until just mixed.
- Spoon batter into the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting with cream cheese frosting.
Notes
- Make Ahead: Red velvet cupcakes can be made ahead and stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
- Customizing the Flavor: While red velvet cupcakes have their signature flavor, you can add a twist by mixing in a bit of cocoa powder for a deeper chocolate taste or a dash of vanilla extract for extra richness.
- Serving Suggestions: Serve these cupcakes as is, or top them with classic cream cheese frosting. For a fun twist, decorate with red sprinkles, edible glitter, or even mini chocolate chips for a little crunch.
- Allergy-Friendly Options: To make these cupcakes gluten-free, use a gluten-free all-purpose flour blend. For a dairy-free version, substitute the buttermilk with almond milk and the butter with a dairy-free butter alternative.
- Storage Tips: Store leftover cupcakes in an airtight container to keep them fresh. For longer storage, freeze cupcakes individually wrapped in plastic wrap for up to 2 months. Thaw before serving.