Red Velvet Cupcakes
Indulge in rich, velvety Red Velvet Cupcakes with cream cheese frosting and berries on top. They're perfectly moist, slightly tangy, and visually stunning. Ideal for celebrations!
Nutrition
Calories: 290kcalCarbohydrates: 36gFat: 15gSaturated Fat: 5gSodium: 210mgSugar: 24g
Ingredients
For the Cupcakes
- 1 ¼ cups all-purpose flour
- 1 tbsp cocoa powder unsweetened
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- 1 cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- ½ cup buttermilk or ½ cup milk + ½ tbsp vinegar, sit 5 mins
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
For the Toppings
- Fresh blueberries
- Sliced strawberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
- In another bowl, whisk together egg, oil, buttermilk, vanilla, vinegar, and red food coloring.
- Combine wet and dry ingredients gently—just until no dry streaks remain.
- Fill liners ⅔ full with batter.
- Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until fluffy. Mix in powdered sugar and vanilla.
- Frost cupcakes and top with berries or sprinkles for a patriotic look.
Notes
- Try beet puree for a natural red tint. Beet puree gives a soft reddish hue—not bright red, but beautiful and earthy.
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