Easy Red Velvet Cupcakes

With just a few simple ingredients, this recipe for Easy Red Velvet Cupcakes with Cream Cheese Frosting creates a delicious treat. A red velvet cake has a way of putting you in a good mood. It’s not just the flavor that appeals to me; it also triggers memories. Family, holiday, and home memories.

These cupcakes, in my opinion, should be enjoyed year round and not just on special occasions. Red velvet cupcakes, a vintage confection. They’re ideal as a dessert or to simply sate a need!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients:

For the cake:

1½ cups granulated sugar
2½ cups all-purpose/plain flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
8 oz butter melted and cooled
2 large eggs
1 cup buttermilk
1 tsp vinegar
2 tsp vanilla extract
1 tbsp red food coloring gel

For the Frosting:

2 cups powdered sugar
4 oz butter softened
8 oz cream cheese
1 tsp vanilla extract

Instructions:

For The Cupcakes:

Prepare the pan with cupcake papers and preheat the oven to 350 f/180 c.
To make a big bowl, sift the flour, salt, baking soda, baking powder, and cocoa powder together. Place aside.
Whisk the chilled butter, buttermilk, eggs, vinegar, vanilla, and red food coloring in a small bowl. Place aside.
Mix the dry and wet ingredients in a large bowl until well combined.
Fill the prepared cap cake pan with the batter (I use an ice cream scoop to make sure they are all the same size).
A cake tester should come out clean after 20 minutes of baking.
After taking them out of the oven, let them cool in the pan for 10 minutes before transferring them to a wire rack.

For the Frosting:

In a sizable bowl, combine the cream cheese, butter, and vanilla. Add 2 cups of sugar. Combine until smooth (start with the lowest setting on the mixer and increase once the sugar gets mixed in.)
Add a half cup at a time of extra sifted sugar to the frosting if it seems too soft to achieve the right consistency.