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Irresistible Red Velvet Cupcakes for Every Occasion

Red Velvet Cupcakes made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • 1 teaspoon cocoa powder

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  3. In another bowl, mix the oil and sugar until well combined and slightly fluffy.
  4. Add the room temperature eggs and vanilla extract to the oil-sugar mixture, beating until smooth.
  5. Pour in the buttermilk and red food coloring, mixing until fully incorporated.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix!
  7. Gently fold in the vinegar, ensuring it's evenly distributed throughout the batter.
  8. Divide the batter evenly among the lined cupcake cups, filling them about 2/3 full.
  9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  10. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack.
  11. Once cooled, frost with cream cheese frosting and enjoy!