Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cupcake liners
- Muffin tin
- Cooling rack
Step-by-Step Instructions
To begin, preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners to ensure those gorgeous red velvet masterpieces come out just right. In a large mixing bowl, I love to sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. This helps to ensure everything is evenly combined and gives the cupcakes a lighter texture. Once mixed, I set it aside to focus on the wet ingredients. (See the next page below to continue steps…)