Traditional Favorite: Red Velvet Cupcakes

Red Velvet Cupcakes are one of the best tasting cupcakes in the history of cupcakes. What makes them so delicious? Maybe the moist, spongy, and flavorful red cake. Maybe the creamy, sweet, smooth texture of the cream cheese frosting. I don't know. Well, since this blog is called Cupcakes and Couture (hence the cupcakes), I figured I would put some delicious cupcake recipes. And, with red velvet cupcakes being my favorite cupcakes of all time, I wanted to bring a recipe for you. So, that being said, lets get into the recipe. :)

RED VELVET CUPCAKES 

2 1/4 cups all-purpose flour

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable oil

1 cup buttermilk

2 eggs

1/4 cup red food coloring (2 ounces)

1 teaspoon vinegar

1 teaspoon vanilla

Preheat oven to 350°F. Line muffin cups with paper or foil liners.

In mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat on low speed of mixer for 30 seconds; increase speed to medium and beat for 45 seconds or less (just until mixed).

Spoon batter into lined muffin pan, filling each cup 3/4 full.

Bake in hot oven for 18 to 20 minutes or until a toothpick inserted in cupcake center comes out clean. Cool on wire racks for 5 minutes before removing cupcakes from pan.

Frost as desired.

Makes 18 2.5 inch cupcakes.

Note: If you don't have buttermilk, plain or vanilla yogurt can be thinned with milk to the consistency of heavy cream and used as a substitute. Powdered buttermilk is available near the dry milk at your supermarket and is convenient to keep on the shelf. Don't substitute regular milk in this recipe.

Servings: 18 - 1 2.5 inch cupcake

I hope you enjoyed this recipe! Comment what you think about this recipe down below. Thank you for reading!

--Canela :)