Ingredients
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For the Red Velvet Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
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For the Cheesecake Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
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For the Strawberry Sauce:
- 1 cup fresh strawberries, sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Equipment Needed
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Cupcake pan
- Cupcake liners
- Small saucepan
- Whisk
- Piping bag (optional)
Step-by-Step Instructions
First, let’s start with the red velvet cupcakes. Preheat your oven to 350°F (175°C) and line your cupcake pan with liners. In a large mixing bowl, combine the flour, sugar, baking soda, cocoa powder, and salt. In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Gradually mix the wet ingredients into the dry ingredients until combined—don’t overmix! The batter should be smooth and luscious, almost like velvet. I can’t help but sneak a taste before they bake! (See the next page below to continue steps…)