Red Velvet Cupcakes
- ¼ cup Unsalted Butter
- ½ cup Vegetable or Canola Oil
- 1 ½ cups Granulated White Sugar
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 cup Buttermilk
- 1 teaspoon White Vinegar
- 2 ½ cups Cake Flour, can substitute with all-purpose flour
- 2 tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 3 tablespoons Red Food Coloring
Preheat oven to 350 degrees Fahrenheit. Prepare regular-sized muffin pans with cupcake liners.
Cream butter and sugar together in a mixer or in a medium-sized bowl with a hand mixer. Add eggs one at a time to the mixer. Add oil, vanilla, and vinegar. Sift dry ingredients together into a bowl. Alternate adding buttermilk and dry ingredients into the mixing bowl and mix well after each addition.
Add red food coloring to cupcake batter and blend well. Spoon about 3 tablespoons of batter in each cupcake liner in the muffin pans.
Place pans in the oven and bake for 14-16 minutes until the tops spring back when you lightly touch them, or a toothpick comes out clean. Remove from the oven and place on cooling racks. Allow to fully cool before frosting with cream cheese frosting.
As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.
Calories: 141 kcalCarbohydrates: 26 gProtein: 2 gFat: 3 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gCholesterol: 21 mgSodium: 127 mgSugar: 14 g