Red Velvet Cupcakes

Ingredients

For the Cupcakes

• 1 1/4 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon red gel food coloring
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For Decorating

• Red cake crumbs or sprinkles

Substitutions

For a milder cocoa flavor, use natural unsweetened cocoa as written rather than Dutch-process cocoa, which also changes the acidity of the batter.

If buttermilk is unavailable, use an equal amount of milk mixed with a small amount of lemon juice or vinegar and let it stand briefly before adding it to the batter.

Instructions

Step 2: Mix ingredients

Whisk flour, cocoa, baking soda, and salt. Separately stir buttermilk, vinegar, vanilla, and food coloring.

Step 4: Bake

Divide batter among liners and bake 17 to 20 minutes, until the tops spring back. Cool completely.

Step 5: Frost

Beat cream cheese and butter smooth. Add powdered sugar, vanilla, and salt. Pipe onto cooled cupcakes and decorate with crumbs.

Practical Notes

• Alternate the dry ingredients with the buttermilk mixture so the batter comes together with less prolonged mixing after the flour is added.
• Cool the cupcakes completely before applying cream-cheese frosting; a warm surface will soften the frosting and blur the clean red-velvet-and-white contrast.

How to Store Leftovers

Refrigerate Red Velvet Cupcakes in a covered container because the cream-cheese frosting is perishable. Keep them sealed so the cake stays moist.

How to Reheat

Do not heat frosted Red Velvet Cupcakes. Let a refrigerated cupcake lose some of its chill before serving if you prefer a softer cake and frosting.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.