Literally the best Red Velvet Cupcake recipe in the entire world! Moist and flavorful, you can actually taste the chocolate & vanilla notes in the classic buttermilk batter.
Course Dessert
Cuisine American
Keyword red velvet cupcakes
Prep Time 30 minutesminutes
Cook Time 22 minutesminutes
Total Time 52 minutesminutes
Servings 24
Calories 292kcal
Author Erica
Ingredients
Cupcakes
2 ½cupsall-purpose flour
1 ½cupsgranulated sugar
¼cupcocoa powder
1teaspoonbaking soda
1teaspoonsalt
1 ½cupsbuttermilk
¾cupvegetable oil
2large eggsroom temperature
3teaspoonsvanilla extract
1teaspoonwhite distilled vinegar
1-2tablespoonsred food coloringdepending on how red you're going for
Preheat the oven to 400 degrees F. Line 2 standard 12-cup muffin tins with paper liners and set aside.
In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
Add the sifted dry ingredients and buttermilk in alternating batches, beginning and ending with the flour. Mix until smooth and just combined. The batter will be a bit thin.
Divide the batter evenly among liners, filling each ⅔ full. Bake for 5 minutes, then drop the oven temperature to 350 degrees F and continue baking for about 15-2 minutes, or until a toothpick inserted in the center comes out clean. Remove to wire rack to cool completely before frosting.