Red Velvet Cupcakes Decadent Delight (Printable Version)

Vibrant, bakery-style treats with the perfect balance of cocoa and vanilla, crowned with luscious cream cheese frosting.

# Ingredients:

→ Cupcakes

01 - 190g all-purpose flour
02 - 200g granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp unsweetened cocoa powder
05 - ½ tsp salt
06 - 240ml vegetable oil
07 - 240ml buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 1 tsp white vinegar
10 - 1 ½ tsp vanilla extract
11 - 1 tbsp red gel food coloring

→ Cream Cheese Frosting

12 - 225g cream cheese, softened
13 - 115g unsalted butter, softened
14 - 240–300g powdered sugar
15 - 1 tsp vanilla extract
16 - Pinch of salt

# Steps:

01 - Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners.
02 - Sift together flour, baking soda, cocoa powder, and salt in a bowl. Set aside.
03 - In a separate bowl, whisk together oil, buttermilk, eggs, vinegar, vanilla, and red gel food coloring until smooth.
04 - Add dry ingredients into the wet mixture and stir just until combined. Avoid overmixing.
05 - Fill each cupcake liner 2/3 full with batter. Tap the pan to release air bubbles.
06 - Bake for 18–20 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
07 - Beat cream cheese and butter together until creamy. Add powdered sugar gradually and beat until fluffy. Mix in vanilla and salt.
08 - Once cupcakes are completely cooled, frost with cream cheese frosting using a piping bag or spatula.

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