Description
These red velvet cupcakes are soft, tender, and perfect for celebrations, easily made with common ingredients.
Ingredients
Scale
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Cocoa powder
- 0.5 teaspoon Salt
- 1 cup Vegetable oil
- 1 cup Buttermilk
- 2 large Eggs
- 2 tablespoons Red food coloring
- 1 teaspoon Vanilla extract
- 1 teaspoon White vinegar
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes.
- Check for doneness by inserting a toothpick; it should come out clean.
- Let the cupcakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with cream cheese frosting or your choice of frosting once cooled.
Notes
For best texture, serve at room temperature. Store unfrosted cupcakes in an airtight container at room temperature for up to two days. Frosted cupcakes can last up to four days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg