These red velvet cupcakes feature a soft and moist red velvet cake and smooth cream cheese frosting! They are the ultimate dessert for any occasion. These cupcakes are equally beautiful and tasty!
First, preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
In a mixing bowl, add the flour, sugar, cocoa powder, baking soda, and salt. Whisk together.
In a separate bowl, add the buttermilk, apple cider vinegar, vanilla, and red food coloring. Stir together.
Then, pour the wet ingredients into the dry ingredients. Stir until combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each one ⅔ full.
Bake for 18 to 21 minutes, or until a toothpick inserted comes out clean.
Remove the cupcakes from the oven. Let them cool in the muffin pan for 5 minutes. Then transfer to a wire rack to cool completely.
Once the cupcakes are fully cooled, make the frosting. In a mixing bowl, add the powdered sugar, butter, cream cheese, and vanilla. Using a hand mixer, beat until smooth and creamy.
Frost the fully cooled cupcakes. Serve!
Notes
These cupcakes can be made with regular all purpose flour or gluten free 1 to 1 flour.
This recipe can be made entirely dairy free. Replace the 1 cup buttermilk with 3/4 cup dairy free milk and 1/4 cup vegetable oil. Use vegan butter and vegan cream cheese for the frosting.
Do not overmix the cupcake batter.
Cupcakes are done when a toothpick inserted comes out clean.
Wait until the cupcakes are fully cool before frosting.
The frosting should be thick and creamy. If it is too thin, add more powdered sugar.