BEST Red Velvet Cupcakes
This easy Red Velvet Cupcakes recipe is topped with cream cheese frosting. This is a twist on your traditional recipe without eggs! This classic recipe is always good to have in your recipe box!
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 12 cupcakes
For the cupcakes:
- 1 2/3 cups all purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 6 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
Cream Cheese Frosting:
- 8 ounces cream cheese
- 1/2 cup butter room temperature
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
Preheat oven to 350°F. Line cupcake pans with liners.
Whisk flour, sugar, baking soda, cocoa, and salt in a large bowl.
Whisk buttermilk, oil, vinegar, and vanilla in a large measuring cup and whisk into dry ingredients until combined. Stir in food coloring carefully.
Fill cupcake liners about 2/3 full. The recipe makes about 12 cupcakes. Bake for 13-17 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Make the frosting: Beat butter and cream cheese with a hand mixer in a large bowl until smooth, then mix in salt. Add powdered sugar 1 cup at a time and beat in between each addition. Add vanilla and continue mixing a smooth frosting forms. Frost cupcakes as desired.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
You can bake this as a 9-inch cake round. Bake for 25-40 minutes, or until a toothpick comes out clean.
Want 24 cupcakes, two 9-inch layers or a 9x13-inch cake? Double the recipe!
Serving: 1cupcake | Calories: 488kcal | Carbohydrates: 70g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 465mg | Fiber: 1g | Sugar: 52g