Classic Red Velvet Cupcakes 

These moist and fluffy red velvet cupcakes are a delightful treat, perfect for any occasion. With their signature red hue and subtle cocoa flavor, they're topped with a rich cream cheese frosting that complements the cake's taste beautifully. Whether you're celebrating a special event or just indulging in a sweet craving, these cupcakes are sure to impress.

Full Recipe:

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all purpose flour

• 1 cup (200g) granulated sugar

• 1 tablespoon unsweetened cocoa powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 large egg

• 1 cup (240ml) vegetable oil

• 1 teaspoon vanilla extract

• 1 tablespoon red food coloring

• 1 teaspoon white vinegar

• ½ cup (120ml) buttermilk

For the Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• 1 teaspoon vanilla extract

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

3. Combine Wet Ingredients: In a separate large bowl, beat the egg, oil, vanilla extract, red food coloring, and vinegar until well combined.

4. Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix.

5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

6. Bake: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

8. Prepare Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Stir in the vanilla extract.

9. Frost Cupcakes: Once the cupcakes have cooled completely, spread or pipe the cream cheese frosting onto each cupcake.

10. Serve and Enjoy: Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per cupcake)

• Calories: Approximately 350 kcal

• Protein: 2g

• Fat: 20g

• Carbohydrates: 40g

• Fiber: 1g

• Sugar: 30g