Description
These classic Red Velvet Cupcakes are moist, fluffy, and vibrantly red, made with cocoa powder and a touch of vinegar for a slight tang. Perfectly paired with cream cheese frosting, they make a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 2 1/3 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 large egg yolks
- 2 tablespoons red gel food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 cup buttermilk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners to prevent sticking and set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and kosher salt ensuring the dry components are thoroughly mixed.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer on medium-high speed to beat the unsalted butter and granulated sugar until the mixture becomes creamy and fluffy. Then add the egg yolks one at a time, mixing until fully incorporated each time.
- Mix Wet Ingredients: Add the buttermilk, vanilla extract, white vinegar, and red gel food coloring into the butter and sugar mixture. Stir until the batter attains a bright red color and is well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until a smooth red batter forms. Scrape the sides of the bowl to ensure all ingredients are fully incorporated.
- Fill Cupcake Liners and Bake: Evenly divide the batter among the lined cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting or serving.
Notes
- Using red gel food coloring ensures a vibrant red shade without thinning the batter.
- Make sure not to overmix the batter once the dry ingredients are added to keep the cupcakes tender.
- Allowing the cupcakes to cool completely before frosting prevents the frosting from melting.
- You can substitute buttermilk with milk mixed with a tablespoon of vinegar or lemon juice.
- This recipe makes 24 standard-sized cupcakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Baking
- Method: Baking
- Cuisine: American
