Craving a delightful treat that’s also incredibly simple to bake? These easy Red Velvet Cupcakes are the perfect answer. You’ll find them surprisingly straightforward to make, offering a rich flavor and beautiful color that’s sure to impress. Get ready to enjoy one of the best easy cake recipes out there.
Key Ingredients & Substitutions
- Buttermilk: Essential for tenderness; use milk mixed with a tablespoon of white vinegar or lemon juice if you don’t have buttermilk.
- Cocoa Powder: Unsweetened natural cocoa powder works best.
- Red Food Coloring: Liquid or gel food coloring will give you that iconic red hue.
- Cream Cheese: Full-fat cream cheese for a rich, tangy frosting.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon white vinegar
- 2 tablespoons red food coloring
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Servings: 12 cupcakes
- Tools Needed: Muffin pan, paper liners, electric mixer, two mixing bowls.
Step-by-Step Instructions
1. Prepare Your Workspace
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. This simple step ensures your easy cake recipes come out perfectly and prevents sticking.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Make sure there are no lumps for a smooth batter.
3. Combine Wet Ingredients
In a separate medium bowl, whisk together the vegetable oil, egg, vanilla extract, buttermilk, white vinegar, and red food coloring. You want a well-combined, vibrant mixture.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix, as this can lead to tough cupcakes. A few small lumps are okay.
5. Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This ensures even baking for your easy cake recipes.
6. Bake the Cupcakes
Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
7. Prepare the Cream Cheese Frosting
While the cupcakes cool, beat the softened cream cheese and butter together in a large bowl with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
8. Frost and Enjoy
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use an offset spatula or a piping bag. Now you have a batch of delicious easy cake recipes to share!
Variation Ideas
- Mini Cupcakes: Bake for a shorter time, around 10-12 minutes.
- Chocolate Chips: Fold a handful of mini chocolate chips into the batter for extra indulgence.
- Sprinkles: Add festive sprinkles on top of the frosting for a colorful touch.
- Swirl Frosting: Use two different colors of frosting for a fun swirl effect.
Storage Instructions
Store your Red Velvet Cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow them to come to room temperature for about 30 minutes before serving for the best texture.
Frequently Asked Questions (FAQ)
Can I make these Red Velvet Cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost them just before serving.
Why is buttermilk important in Red Velvet Cupcakes?
Buttermilk reacts with the baking soda to create a tender crumb and helps activate the red color.
What if I don’t have red food coloring?
While the color won’t be traditional red velvet, the flavor will still be delicious. You can skip it if you prefer.
How do I prevent my cupcakes from sinking?
Avoid overmixing the batter and opening the oven door too frequently during baking. Ensure your baking soda is fresh.
Can I use a different kind of oil?
Any neutral-flavored oil like canola oil or grapeseed oil will work well in this easy cake recipe.
My frosting is too thin, what should I do?
Gradually add more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency.