No need to look further because this are simply THE BEST Red Velvet Cupcakes! So fluffy and moist, and the cream cheese frosting is A.M.A.Z.I.N.G.
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You will need:
2 ½ cups all-purpose flour
2 Tb cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 ½ cup sugar
2 eggs
3/4 cup vegetable oil
1 tsp vinegar
1 ¼ cup buttermilk
2 tsp vanilla
1 ¼ Tb red food coloring gel
Muffin tins
Paper cupcake liners
Cooking Spray
For frosting:
12 oz. cream cheese, softened
3/4 cup butter, softened
4 cups powdered sugar
1 ½ tsp vanilla extract
crumbled cake for garnish (or you can use chopped pecans)
1 disposable decorating bag
Wilton #2D piping tip
MY AMAZON PICKS (affiliate links):
Sift together the flour, cocoa powder, baking soda and salt in a mixing bowl and set aside. Beat the softened butter and sugar together until fluffy.
Add the eggs one at a time. Next, beat in the vegetable oil, vinegar, and buttermilk. Gradually beat in the dry ingredients until incorporated. Stir in the vanilla and red food coloring.
Place cupcake liners in muffin tin. Fill batter about 2/3 way full in each liner. Bake at 350 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes and remove from pans and place on a wire rack to cool completely.
Level off the top of one or 2 of the cupcakes, crumble, and reserve for garnish.
For the frosting, beat together the cream cheese, the butter, and the vanilla. Gradually add the powdered sugar and beat until fluffy. Spoon the frosting into the disposable piping bag fitted with the Wilton #2D piping tip, and pipe the frosting on top of each cupcake. Sprinkle cake crumbles on top for garnish.
Now you have the best red velvet cupcakes ever! The cream cheese frosting is to die for! Everyone loves these cupcakes, even me and I’m not a big fan of red velvet!
The BEST Red Velvet Cupcakes
This is simply the best red velvet cupcake recipe! The cream cheese frosting is to die for!
Ingredients
- 2 ½ cups all-purpose flour
- 2 Tb cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 ½ cup sugar
- 2 eggs
- 3/4 cup vegetable oil
- 1 tsp vinegar
- 1 ¼ cup buttermilk
- 2 tsp vanilla
- 1 ¼ Tb red food coloring gel
- Muffin tins
- Paper cupcake liners
- Cooking Spray
- For frosting:
- 12 oz. cream cheese, softened
- 3/4 cup butter, softened
- 4 cups powdered sugar
- 1 ½ tsp vanilla extract
- crumbled cake for garnish (or you can use chopped pecans)
- 1 disposable decorating bag
- Wilton #2D piping tip
Instructions
- Sift together the flour, cocoa powder, baking soda and salt in a mixing bowl and set aside. Beat the softened butter and sugar together until fluffy. Add the eggs one at a time.
- Next, beat in the vegetable oil, vinegar, and buttermilk. Gradually beat in the dry ingredients until incorporated. Stir in the vanilla and red food coloring.
- Place cupcake liners in muffin tin. Fill batter about 2/3 way full in each liner. Bake at 350 degrees for 12-15 minutes or until a toothpickinserted in the center comes out clean. Let cool for 15 minutes and remove frompans and place on a wire rack to cool completely.
- Level off the top of one or 2of the cupcakes, crumble, and reserve for garnish.
- For the frosting, beat togetherthe cream cheese, the butter, and the vanilla. Gradually add the powdered sugarand beat until fluffy.
- Spoon the frosting into the disposable piping bag fitted with the Wilton #2D piping tip, and pipe the frosting on top of each cupcake. Sprinkle cake crumbles on top for garnish.
