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–+ servings
Red Velvet Cupcakes Recipe
Rahat

Red Velvet Cupcakes

Red Velvet Cupcakes are a timeless treat, blending rich cocoa with a hint of tangy buttermilk for a flavor that’s both indulgent and balanced. With just 47 minutes from start to finish, you can whip up a batch that’s as delightful to make as it is to enjoy.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Calories: 206
Ingredients Method Nutrition Notes

Ingredients
  

  • 3/4 cup whole milk
  • 2 teaspoons white vinegar
  • 3/4 teaspoon red gel food coloring I use Americolor "red red" or "super red"
  • 1 1/4 cups all-purpose flour I don't recommend substituting cake flour or any other flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar firmly packed
  • 2 Tablespoons natural cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 Tablespoons unsalted butter melted
  • 1/4 cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
  • 1 large egg room temperature preferred
  • 1 1/2 teaspoons vanilla extract
  • 1 batch Ermine frosting click the link for the recipe, or scroll down to the notes section for some other frosting recommendations

Method
 

  1. Preheat the oven to 350F (175C) and line a 12 count cupcake tin with paper liners. Set aside.
  2. Combine milk, vinegar, and food coloring in a large measuring cup, stir together and set aside.
  3. In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well-combined.
  4. Add melted butter and oil and stir well, until ingredients are well-combined (the mixture will be thick).
  5. Add egg and vanilla extract and stir until combined.
  6. Gradually add the milk mixture and stir until all ingredients are combined and batter is smooth.
  7. Fill each cupcake liner ⅔ of the way full with batter, (do not overfill or cupcakes will collapse, if you have leftover batter discard it or bake separately). Transfer to 350F (175C) preheated oven and bake for 17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter). Allow to cool for 10 minutes in cupcake pan then transfer to cooling rack to cool completely before frosting.

Nutrition

Calories: 206kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 3gCholesterol: 25mgSodium: 179mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 161IUCalcium: 28mgIron: 1mg

Notes

Serving: 1cupcake (does not include icing, all icings linked in this recipe have complete nutrition information listed at the bottom of the recipe card)
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