Description
Deliciously moist red velvet cupcakes topped with a creamy pink buttercream frosting, perfect for any celebration.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Pink food coloring (to desired shade)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
- Combine the wet and dry ingredients until just mixed.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- For the buttercream, beat the softened butter until creamy, then gradually add powdered sugar and heavy cream until smooth.
- Add vanilla extract and pink food coloring to achieve the desired shade, then mix well.
- Frost the cooled cupcakes with the pink buttercream and enjoy!
Notes
- Ensure the cupcakes are completely cool before frosting to prevent melting.
- Adjust the amount of food coloring based on your preferred shade of pink.
- Store any leftover cupcakes in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Red Velvet, Cupcakes, Buttercream, Dessert, Celebration