Family recipe for Red Velvet Cupcakes that are made from scratch. The result is fluffy and moist cupcake that is easy to make and well worth the time
Prep Time20 minutesmins
Cook Time20 minutesmins
2 hourshrs
Total Time2 hourshrs40 minutesmins
Course: Dessert
Cuisine: American
Keyword: cupcake, redvelvet
Servings: 4
Calories: 253kcal
Ingredients
2+1/2 cups all purpose flour
1teaspoonunsweetened cocoa powder
1teaspoonbaking soda
1teaspoonsalt
1+1/2 cups granulated sugar
1cupbuttermilk
1+1/2 cups vegetable oil
2eggs
1teaspoonapple cider vinegar
1teaspoonvanilla extract
1ouncebottle red food coloring
Cream Cheese Icing
8ouncepackage cream cheeseat room temperature
1/2cupbutteror margarine, at room temperature
1poundconfectioner's sugar
1teaspoonvanilla
Instructions
In a medium bowl, stir together flour, cocoa powder, baking soda, and salt.
In a separate large mixing bowl, mix together sugar, buttermilk, oil, eggs, and vinegar. Add the dry mixture to the wet mixture and beat on medium speed until well blended.
Add vanilla and entire bottle of red food coloring to batter and mix again on low speed until well blended and uniform in color.
Line 2 - 12 cup muffin tins with papers. Fill each paper about 3/4 full with batter. Will end up with 18-20 cupcakes.
Bake at 350 for 20-25 minutes, or until center springs back when pressed lightly with finger. Allow to cool completely before icing.
For Icing
Cream together cream cheese and butter. Add sugar and vanilla and beat with electric mixer until smooth and creamy, scraping down sides as needed. Ice cooled cupcakes.
Can be left at room temp but I love it refrigerated!