Soft, fluffy, and delicious red velvet cupcakes made with simple ingredients. This one is specially made with homemade buttermilk. No need to buy buttermilk from the store that you might not end up finishing. You can frost these cupcakes with classic cream cheese frosting or the lighter version, cream cheese whipped cream frosting.
Preheat oven to 350f / 180c. Place 12 cupcake liners in a muffin pan.
Combine buttermilk ingredients in a cup. Stir and set aside for 10 minutes until it curdles.
3/4 cup full-fat milk, 1 1/2 tsp white vinegar
In a large mixing bowl, cream butter using a mixer or a whisk. Add sugar, oil, and vanilla. Beat until combined. Add eggs one at a time. Whisk after every addition until creamy.
1/4 cup unsalted butter, 1 cup white sugar, 2 tbsp vegetable oil, 1 tsp vanilla extract, 2 large eggs
Pour buttermilk, salt, and red food coloring. Continue whisking until everything is combined.
1/2 tsp salt, liquid red food coloring
Sift dry ingredients into the wet mixture using a fine-mesh strainer. Whisk until just combined. DO NOT OVERMIX.
Fill each cupcake liner with the batter. They should just be over 3/4 full. Use a big spoon or an ice cream scoop. Tap the pan on the kitchen counter 1 to 2 times to remove air pockets.
Bake for 20 to 21 minutes until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes then transfer to a rack to cool completely.
Milk - Use full-fat fresh milk. Don't use low-fat or skim milk as it can make a dry cake.
White Sugar - can be reduced up to 3/4 cup if preferred. Use caster sugar or superfine sugar.
Red Food Coloring - The amount of food coloring is entirely up to you. I usually start with 1 teaspoon of liquid food coloring and go from there. If using gel food color, start with 1-2 drops and go from there.
Frosting - Use either frosting recipe depending on your preference. The classic cream cheese frosting is tangier than the cream cheese whipped cream frosting (also known as stabilized whipped cream).
Make ahead & storage instructions: Cupcakes can be made ahead 1 day in advance. Place in an airtight container in the fridge. Frost before serving.
Nutrition: Calculation is per 1 cupcake without the frosting.
Course :Dessert
Cuisine :American-Western
Keyword :easy red velvet cupcake recipe, red velvet cupcakes recipe