Red Velvet Cupcakes Recipe (Makes ~12 cupcakes)

Cupcake Ingredients:

1 1/4 cups (160g) all-purpose flour

1 tbsp cocoa powder (unsweetened)

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (115g) unsalted butter, softened

3/4 cup (150g) granulated sugar

1 large egg

1/2 cup (120ml) buttermilk

1 tbsp red food coloring (liquid or gel)

1 tsp vanilla extract

1/2 tsp white vinegar

Cream Cheese Frosting Ingredients:

8 oz (225g) cream cheese, softened

1/4 cup (60g) unsalted butter, softened

2 cups (240g) powdered sugar

1 tsp vanilla extract

Pinch of salt (optional)

Instructions:

For the cupcakes:

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).

Add egg: Mix in the egg until fully combined.

Color and flavor: Mix in the buttermilk, vanilla, red food coloring, and vinegar.

Combine: Gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.

Bake: Divide batter evenly into the cupcake liners. Bake for 18–22 minutes or until a toothpick comes out clean.

Cool: Let cupcakes cool completely before frosting.

For the frosting:

Beat cream cheese and butter until smooth and creamy.

Add powdered sugar gradually, beating until fluffy.

Mix in vanilla extract (and a pinch of salt if needed).

Frost cooled cupcakes using a spatula or piping bag.