Moist Red Velvet Cupcakes

This red velvet cupcake recipe makes deliciously moist little versions of classic red velvet cake with cocoa powder for a subtle chocolate flavor.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 160 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon distilled white vinegar
• 1 teaspoon salt
• 1 cup buttermilk
• 1 fluid ounce red food coloring
• 0.5 cup butter
• 1.5 teaspoons baking soda
• 0.33333334326744 cup unsweetened cocoa powder
• 1.5 cups white sugar

Recipe Instructions

Step 1

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 20 paper baking cups.

Step 3

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk, red food coloring, and vanilla. Stir in baking soda and vinegar. Combine flour, cocoa powder, and salt; stir into the batter just until blended. Spoon batter into the prepared cups, dividing evenly.