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Classic Red Velvet Cupcakes with Creamy Vanilla Frosting

Soft, velvety red cupcakes topped with fluffy and luxurious vanilla frosting for a timeless dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Cupcakes
  • 1.25 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 egg large
  • 0.5 cup vegetable oil
  • 0.75 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • 1 tsp white vinegar
Creamy Vanilla Frosting
  • 1 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 2-4 tbsp heavy cream or milk
  • 2 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Cupcake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk flour, cocoa powder, sugar, baking soda, and salt together.
  3. Whisk egg, oil, buttermilk, vanilla, food coloring, and vinegar together.
  4. Combine wet and dry ingredients until just mixed.
  5. Fill liners 2/3 full and bake 18–20 minutes.
  6. Beat butter, then add powdered sugar, vanilla, cream, and salt until smooth and fluffy.
  7. Pipe vanilla frosting onto cooled cupcakes and decorate with red crumbs or sprinkles.

Notes

For deeper color, use gel food coloring. Do not overmix batter.