Okay, let’s get real—I might be a tad bit biased, but I am totally convinced that these are THE BEST Red Velvet Cupcakes ever! Seriously, it took one of these bad boys to turn me into a full-on red velvet devotee. Before this, I just didn’t get what all the fuss was about. Red velvet isn’t quite chocolate cake, nor is it plain Jane vanilla (can you tell how I feel about vanilla cakes lol) —it’s more like vanilla’s cheeky cousin that’s come to crash the party. And you know what? I’m totally into it!
These cupcakes? They’re a texture dream. Tender on the inside with a slightly crispy shell that might make you think, “Hold up—crispy cupcakes?!” But trust me, you absolutely want this in your life. It’s the perfect contrast that’ll have your taste buds doing a happy dance. I know I do, every time I eat one.
Don’t just take my word for it; whip up a batch yourself. This little gem has become one of the most beloved items on my catering menu. I love to serve them topped with Cream Cheese Icing and if I’m feeling extra special a squeeze of Chocolate Ganache in the center. The people have spoken, and this little baby is a certified star! So, dive in, enjoy, and let these cupcakes work their magic on you too! Enjoy friend!
Red Velvet Cupcakes
Ingredients
- 2 1/4 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup plus one tablespoon cocoa powder
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 eggs
- 2 teaspoons to 1 bottle red food coloring
- 1 teaspoon real vanilla extract
- 1 teaspoon white distilled vinegar
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F and line two muffin tins with liners.
- In a mixing bowl, combine flour, baking soda, salt, and cocoa powder. Set aside.
- In another mixing bowl, beat the sugar and oil together until well blended.
- Add the eggs, one at a time, blending well between additions.
- Blend in food coloring, vanilla, and vinegar. Scrape bowl with a rubber spatula to make sure everything, especially the food dye is well incorporated.
- Alternately, blend in flour and buttermilk, (starting and ending with the flour) using a third of each at a time and scraping sides of the bowl. Do not overmix.
- Go ahead, dip a finger in that batter! This is the perfect time to adjust it to your liking, with an extra pinch of salt or splash of vanilla bean paste to give it that extra razzle dazzle. Trust me, if it’s delicious now (raw), it’s going to be divine once baked. But if it’s only 'meh'? Well, it’s not going to transform into a showstopper in the oven—no magic happening there! When I’m in the kitchen, I love to jazz it up at this stage. A little extra salt to bring out the flavors, and another dash of vanilla to make the whole thing sing. Trust your taste buds!a
- Immediately pour into prepared pans and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from pans and cool completely on the rack. Once cool, frost and enjoy!
