Quick Red Velvet Cupcakes
80% authentic · American
A simplified version of the classic, these Red Velvet Cupcakes offer the same beloved flavor and color in a convenient, individual portion, perfect for parties or a quick treat.
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Ingredients
- All-purpose flour3 cups
- Granulated sugar2 cups
- Unsweetened cocoa powder2 tablespoons
- Baking soda1 teaspoon
- Salt1/2 teaspoon
- Vegetable oil1 1/2 cups
- Buttermilk1 1/4 cups
- Eggs3 large
- Red food coloring2 tablespoons
- White vinegar1 teaspoon
- Vanilla extract1 teaspoon
- Cream cheese8 ounces
- Unsalted butter1/2 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, red food coloring, vinegar, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5
Fill cupcake liners 2/3 full with batter.
- 6
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let cupcakes cool in tins for a few minutes before transferring to a wire rack to cool completely.
- 8
For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy.
- 9
Frost cooled cupcakes.
