Description
These Delicious Red Velvet Cupcakes are a quick, easy, and budget-friendly treat perfect for busy families. Moist and tender, they are sure to be a hit with kids!
Ingredients
Scale
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- Whisk the flour, sugar, baking soda, salt, and cocoa together for about 30 seconds.
- Combine the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar in a separate bowl.
- Mix the wet ingredients into the dry ingredients gently until just combined.
- Fill the liners with batter about two-thirds full and bake for 18–20 minutes.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
- Frost with your choice of frosting once completely cool.
Notes
For a kid-friendly version, fold in mini chocolate chips before baking. For a lower-sugar option, reduce sugar to 1.25 cups.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg