Now this cupcake is my absolute favorite flavor hands down. I’m not sure why I find this cupcake so much more exciting and delicious than the other flavors, but it is definitely a winner in my book. I’ve made these cupcakes for my speech class and even people who hate red velvet cupcakes ended up asking for seconds. The recipe is that good. Don’t believe me? Ask them. 🙂
If you wanted, you could also just make this into a cake. 🙂 Whatever you choose to make, either option is super yummy!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring (1 ounce)
- 1 teaspoon white distilled vinegar
- 1 teaspoon pure vanilla extract
Directions
- Preheat the oven to 350 degrees F. Line cupcake pan with cupcake liners.
- In a large bowl, combine together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing (or hand) mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Pour batter into the cupcake liners accordingly. Use a 1/4 measuring cup to scoop the batter into cupcake pain. This makes sure you will have the same amount of batter for each cupcake.
- Bake cupcakes for about 14-15 minutes. (If you make mini cupcakes, bake for 10 minutes.) To ensure the cupcakes are completely done, use toothpick method. (Stick a toothpick in the center of one of the cupcakes. Toothpick should come out clean.)
Cream cheese frosting
- 1 package of cream cheese, softened
- 2 cups sifted confectioner’s sugar
- 1/4 cup of unsalted butter (1/4 cup = 4 tablespoons)Â , softened
- 1 teaspoon vanilla extract
In a large bowl, use a hand mixer to combine cream cheese and butter until smooth. Next, you’ll want to add in the powdered sugar. Mix well until everything looks smooth and until light and fluffy, about 5 minutes.
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Last but not least, frost cupcakes, serve, and enjoy! 🙂
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