Red Velvet Cupcake
Ingredients
For the cupcakes:
1 ¼ cups all-purpose flour
1 tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup buttermilk (or ½ cup milk + ½ tsp vinegar)
1–2 tbsp red food coloring (adjust for desired color)
1 tsp white vinegar
For the cream cheese frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2–3 cups powdered sugar (to taste)
1 tsp vanilla extract
Optional garnish:
Red sprinkles or crumbs from leftover cupcakes
Instructions
1. Preheat and prepare pan
Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
2. Mix dry ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Cream butter and sugar
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
4. Add wet ingredients
Mix in buttermilk, food coloring, and vinegar until smooth.
5. Combine dry and wet ingredients
Gradually fold the dry ingredients into the wet mixture until just combined.
Be careful not to overmix to keep cupcakes tender.
6. Bake
Divide batter evenly among 12 liners.
Bake 18–22 minutes, or until a toothpick inserted comes out clean.
Cool completely on a wire rack.
7. Make the frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar, then beat in vanilla extract until fluffy.
8. Frost and garnish
Frost cooled cupcakes with cream cheese frosting.
Optional: top with red crumbs or sprinkles for decoration.