Quick Red Velvet Cupcakes
85% authentic · American
A simplified, faster version of the classic Red Velvet Cake, baked as individual cupcakes. Perfect for a quick treat or party dessert, with a slightly less intense flavor profile but all the signature color and cream cheese frosting.
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Ingredients
- All-purpose flour3 cups
- Granulated sugar2 cups
- Unsweetened cocoa powder2 tablespoons
- Baking soda1 teaspoon
- Salt1/2 teaspoon
- Vegetable oil1 cup
- Buttermilk1 cup
- Eggs2 large
- White vinegar1 teaspoon
- Vanilla extract1 teaspoon
- Red food coloring1 tablespoon
- Cream cheese, softened8 oz
- Unsalted butter, softened1/2 cup
- Powdered sugar3 cups
Steps
- 1
Preheat oven to 350°F (175°C). Line muffin tins with cupcake liners.
- 2
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- 3
In a separate bowl, whisk together oil, buttermilk, eggs, vinegar, vanilla extract, and red food coloring.
- 4
Add the wet ingredients to the dry ingredients and mix with a hand mixer until just combined.
- 5
Fill cupcake liners about two-thirds full.
- 6
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let cupcakes cool in the tins for a few minutes before transferring to a wire rack to cool completely.
- 8
Prepare the frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until creamy.
- 9
Once cupcakes are cool, frost them generously with the cream cheese frosting.
