Red Velvet Cupcakes Recipe

What better approach to commend an exceptional event than with red velvet cupcakes. The surface is light and soft. What’s more, the flavor is not normal for some other.

I’ve made a wide range of renditions of red velvet treats throughout the years including this red velvet cheesecake. Be that as it may, these cupcakes are my exceptionally top pick.

The formula utilizes both margarine and oil so the cupcakes are rich, additional wet, and extraordinarily cushioned. These single-serve cupcakes taste precisely like a great red velvet cake.

Red Velvet Cupcakes

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Recipe by bakedbyanintrovert Course: DessertCuisine: AmericanDifficulty: Easy


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These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. Perfect for any occasion!


  • For the cupcakes
  • 1/2 cup (120 ml) canola oil, vegetable oil can also be used

  • 1/4 cup (57 g) unsalted butter, softened

  • 1 1/2 cups (300 g) granulated sugar

  • 3 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 2 3/4 cups (330 g) cake flour, sifted,

  • 2 tablespoons unsweetened cocoa powder, sifted

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup (240 ml) buttermilk, room temperature

  • 1 tablespoon white vinegar

  • 1 ounce red food coloring, (1 bottle)

  • For the frosting
  • 1 cup (227 g) unsalted butter, softened

  • 16 ounces (453 g) cream cheese, softened, cut into pieces

  • 4 cups (480 g) confectioners sugar, sifted

  • 1 tablespoon vanilla extract

  • 1/8 teaspoon salt


  • Make the cupcakes
  • Preheat the oven to 350ºF. Line two 12-cup muffin pans with paper liners. Set aside.
  • In a large bowl, beat together the oil, butter, and sugar for 10 minutes on medium speed, until light and fluffy. Add the eggs, one at a time, mixing for about 20 seconds after each addition. Beat in the vanilla.
  • In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the buttermilk, begin and end with the flour mixture. Beat until well blended. Add the vinegar and food coloring. Beat until fully incorporated and no streaks remain in the batter.
  • Fill the prepared muffin cups 2/3 full. (There may be enough batter leftover to make 4 extra cupcakes.) Bake for 15-18 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.
  • Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost as desired.


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