Classic Red Velvet Cupcakes (Printer-Friendly Version)
# What You'll Need:
→ For the Red Velvet Base
01 -
Whole milk, nice and fresh from the fridge, 1/2 cup
02 -
Your favorite vegetable oil, 1/2 cup
03 -
2 large eggs at room temperature
04 -
Pure vanilla extract to add warmth, 2 teaspoons
05 -
Red gel food coloring (the good stuff!), 1 tablespoon
06 -
Regular granulated sugar, 1 cup
07 -
All-purpose flour, the backbone of our cupcakes, 1 1/4 cups
08 -
Rich cocoa powder for that classic taste, 2 tablespoons
09 -
Baking powder for the perfect rise, 1 teaspoon
10 -
A pinch of sea salt to bring out the flavors, 1/4 teaspoon
→ For the Dreamy Cream Cheese Frosting
11 -
Softened butter (let it sit out for an hour), 6 tablespoons
12 -
Block-style cream cheese (not the spreading kind), 4 ounces
13 -
Powdered sugar, sifted for smoothness, 2 1/2 cups
14 -
A splash of vanilla extract, 1 teaspoon
15 -
Just a tiny pinch of salt to balance sweetness
# Let's Cook!:
01 -
Position your oven rack right in the middle and warm it up to 350°F. Line your cupcake pan with those pretty paper liners - we'll need 12 of them.
02 -
In your biggest mixing bowl, combine your milk, oil, eggs, vanilla, and that gorgeous red food coloring. Give it all a good whisk until it looks like a smooth, red dream.
03 -
Pour in your sugar and whisk it until it's fully mixed in with your wet ingredients. This is where the magic starts!
04 -
Now gently whisk in your flour, cocoa powder, baking powder, and salt. Just mix until everything comes together - we want fluffy cupcakes, so no overdoing it!
05 -
Using your 1/4 cup measure, divide the batter evenly between your lined cups. Think of it as giving each cupcake its fair share of deliciousness.
06 -
Pop them in the oven for 16-18 minutes. You'll know they're done when a toothpick comes out clean after poking the middle of a few cupcakes.
07 -
Let these beauties cool completely on a wire rack - give them a full hour. Trust me, patience makes perfect frosting!
08 -
Beat your softened butter and cream cheese until they're best friends. Then slowly add the powdered sugar, vanilla, and salt until it's light and fluffy - about a minute on high speed.
09 -
Fill your piping bag with that dreamy frosting and pipe beautiful swirls on each cooled cupcake, leaving a little red showing around the edges. Add sprinkles if you're feeling fancy!
# Recipe Notes:
01 -
Use gel food coloring for that perfect red velvet color - liquid just doesn't cut it!
02 -
These cupcakes need to be refrigerated after 2 hours because of the cream cheese frosting
03 -
They'll stay fresh and tasty in the fridge for up to 2 days