Simply Whisk Only Red Velvet Cupcakes
Rated 3.6 stars by 21 users
Ingredients
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1 1/2 cups Sunrise flour mill heritage flour
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1 cup granulated sugar
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1 tsp baking soda
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1 tsp cocoa powder
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1/2 tsp salt
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1 cup vegetable oil
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1 cup buttermilk, at room temperature
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2 large eggs, at room temperature
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1 tsp vanilla extract
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2 tbsp red food coloring
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1 tsp white vinegar
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8 oz cream cheese, softened
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1/2 cup (1 stick) unsalted butter, softened
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4 cups powdered sugar
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1 tsp vanilla extract
For the Cream Cheese Frosting
Directions
Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar.
Combine Mixtures: Slowly pour the wet ingredients into the dry ingredients, whisking together until just combined. Be careful not to overmix.
Fill Liners: Using a scoop or spoon, fill each cupcake liner about 2/3 full with the batter.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fully combined and smooth.
Frost Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost them with the cream cheese frosting.
