Red Velvet Cupcakes: The Ultimate Baking Guide

Bake stunning Red Velvet Cupcakes with confidence. This complete guide offers simple techniques for bakers of all levels. Get started.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 1 people

Course: Dessert

Cuisine: American

Calories: 50

Ingredients Method Notes

Ingredients

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
3/4 cup vegetable oil1 cup granulated sugar
1 larg1 teaspoon vanilla extract
1 tablespoon red food coloring (liquid or gel)
1/2 teaspoon white vinegar
1/2 cup buttermilk, room temperaturee egg, room temperature

Method

Step 1: Prep the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a standard 12-count muffin tin with high-quality paper liners. Actionable Tip: Spray a tiny bit of non-stick cooking spray on the inside of the paper liners. This guarantees your cupcakes will peel away perfectly without taking any of that delicious crumb with them!
Step 2: Sift and Whisk the Dry Ingredients
In a medium-sized mixing bowl, meticulously sift together your cake flour, natural cocoa powder, and salt. Sifting is not optional here; cocoa powder loves to clump, and sifting aerates the mixture, contributing to a lighter, airier final product.
Step 3: Emulsify the Wet Ingredients
In a separate large bowl, whisk together the oil and granulated sugar until well combined. Beat in the room-temperature egg, vanilla extract, and red food coloring. Actionable Tip: Mixing the food coloring into the wet ingredients before adding the flour ensures an even, streak-free color without the risk of overmixing the gluten later.
Step 4: Alternate Wet and Dry Components
Gently fold half of your dry flour mixture into the bright red wet mixture. Pour in the buttermilk, stir gently, and then fold in the remaining dry ingredients. Mix only until you no longer see dry pockets of flour.
Step 5: The Crucial Acid-Base Reaction
In a small ramekin, combine the baking soda and white vinegar. It will immediately begin to fizz vigorously. Quickly and gently fold this bubbling mixture into your batter. This chemical reaction is the absolute secret to the signature velvet texture.
Step 6: Bake to Velvety Perfection
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Step 7: Whip the Cream Cheese Frosting
While the cupcakes cool, beat the softened cream cheese and butter together on medium-high speed until entirely smooth and pale (about 3 minutes). Gradually add the sifted powdered sugar and vanilla, beating until fluffy and cloud-like. Pipe generously onto the completely cooled cupcakes.