Description
Indulge in these visually stunning red velvet cupcakes topped with airy pink buttercream, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- ½ teaspoon salt
- ½ cup cocoa powder
- 1 ½ cups powdered sugar (for frosting)
- 1 cup softened butter (for frosting)
- 1 tablespoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- Cream together the butter and granulated sugar until light and fluffy.
- In a separate bowl, mix the dry ingredients: flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
- Incorporate red food coloring and eggs, mixing until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the frosting, beat the softened butter, powdered sugar, and vanilla extract together until well combined and fluffy.
- Frost the cooled cupcakes with the pink buttercream and serve.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze un-frosted cupcakes for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American