Red Velvet Cupcakes with Buttercream Frosting

Here’s a classic Red Velvet Cupcakes with Buttercream Frosting recipe—moist, tender, and beautifully vibrant!

Ingredients

For the cupcakes:

• 1 1/4 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup buttermilk

• 1 tsp white vinegar

• 1–2 tbsp red food coloring

For the buttercream frosting:

• 1/2 cup unsalted butter, softened

• 2 cups powdered sugar

• 2–3 tbsp milk or cream

• 1 tsp vanilla extract

• Optional: a pinch of salt

Instructions

1. Preheat oven:

   • Preheat oven to 350°F (175°C).

   • Line a 12-cup muffin pan with cupcake liners.

2. Mix dry ingredients:

   • In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. Cream butter and sugar:

   • In a separate bowl, beat butter and sugar until light and fluffy.

   • Add eggs one at a time, beating well after each addition.

   • Stir in vanilla extract.

4. Combine wet and dry ingredients:

   • Mix buttermilk, vinegar, and red food coloring in a small bowl.

   • Alternately add dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry ingredients. Mix until just combined.

5. Bake the cupcakes:

   • Fill cupcake liners about 2/3 full with batter.

   • Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.

   • Let cool completely on a wire rack before frosting.

6. Make the buttercream frosting:

   • Beat softened butter until creamy.

   • Gradually add powdered sugar, 1/2 cup at a time.

   • Add vanilla and milk/cream, beating until smooth and fluffy.

   • Adjust consistency by adding more sugar (thicker) or milk (softer).

7. Frost the cupcakes:

   • Pipe or spread buttercream over cooled cupcakes.

   • Optional: decorate with sprinkles, chocolate shavings, or red crumbs from the cupcakes.