Description
These one-bowl red velvet cupcakes are moist, tender, and rich in flavor, topped with luscious cream cheese frosting. Perfect for Valentine’s Day or any special occasion, they’re easy to make and sure to impress!
Ingredients
Scale
- Dry Ingredients:
- 1 cup (200g) granulated sugar
- 1 ¾ cups (220g) all-purpose flour
- 2 ½ tablespoons unsweetened cocoa powder
- ¼ cup (30g) cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup (113g) unsalted butter, melted
- 3 tablespoons canola oil
- 2 teaspoons pure vanilla extract
- 2 large eggs + 1 egg yolk
- 1 teaspoon apple cider vinegar
- ½ cup (120ml) buttermilk
- ½ cup (120g) full-fat sour cream
- 1 tablespoon red food coloring
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Lightly spray with non-stick spray.
- Melt butter and let cool. Add oil, vanilla, and sugar, whisking until smooth.
- Whisk in eggs one at a time, followed by vinegar, buttermilk, sour cream, and food coloring.
- Sift together the dry ingredients and fold them gently into the wet mixture. Avoid overmixing.
- Divide batter evenly into liners, filling ⅔ full. Bake for 16-18 minutes. Cool completely.
- Prepare cream cheese frosting by beating softened cream cheese and butter until creamy. Add vanilla and sifted confectioners’ sugar, mixing until fluffy.
- Frost cooled cupcakes and decorate as desired.
Notes
- Ensure all refrigerated ingredients are at room temperature for a smooth batter.
- Adjust food coloring for your preferred shade of red.
- Store in the refrigerator in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American