Description
Delightful red velvet cupcakes topped with smooth pink buttercream, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Prepare a cupcake pan with liners.
- In a mixing bowl, combine dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix wet ingredients: buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract.
- Gradually incorporate the wet ingredients into the dry ingredients until just combined.
- Fill the cupcake liners about 2/3 full and bake for 20 minutes, or until a toothpick comes out clean.
- Remove from the oven and allow to cool completely before frosting.
- For the buttercream, whip the butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla extract, mixing until smooth.
- Pipe the pink buttercream onto the cooled cupcakes and serve.
Notes
Ensure all ingredients are at room temperature for best results. For added fun, decorate with sprinkles on top of the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 34g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg