Red Velvet Cupcakes
This recipe is a DELICIOUS variation on the classic red velvet cake. This cupcake is so moist that it just melts in your mouth!
Ingredients
Red Velvet Cupcakes
- 2 cups Granulated Sugar
- 1 cup Oil (Any Oil... I use vegetable :) )
- 2 Large Eggs (**Room Temperature**)
- 1 tsp Vanilla
- 1 oz Red Food Coloring
- 1 cup Buttermilk (**Room Temperature** )
- 1 tsp White Vinegar (Put the ACV down... )
- 1/2 cup Hot Coffee (Get CREATIVE! Try different flavors!! :) )
- 2 cups Flour ((I use White Lilly))
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tbsp Cocoa ((I use Hershey's Milk Chocolate Cocoa))
Whipped Cream Cheese Frosting
- 1/2 cup Heavy Whipping Cream
- 4 cups Powdered sugar ((1 box Domino Powdered Sugar))
- 1/8 tsp Vanilla
- 1 cup Unsweetened Butter (*Room Temperature*)
- 8 oz Cream Cheese (*Room Temperature* )
Instructions
- Pre-heat oven for 325 degrees. (invest in a oven thermometer and thank me later)
- Grab your cupcake liners and put one in each cup of the cupcake muffin pan. (standard size pan has 12 cups)
- Starting with your dry ingredients first
- Measure flour, baking powder, baking soda, salt, and cocoa and mix in a bowl
- Set aside
- In another clean bowl, add sugar, oil and eggs and mix well.
- In the same bowl, add buttermilk, red food coloring, vanilla, white vinegar and coffee. Mix well.
- Add dry ingredients and mix well. Batter will be THIN!!!
- Fill baking cups ONLY 1/2 way.
- Bake in oven for (325 degrees) for 15-18 minutes. Take out of the oven at 15 and check with toothpick. You do NOT want the toothpick clean. it should have some crumbs clingling. If it is clean, you will need to take the baked cupcakes out of the cupcake tin while hot or it will overbake!
- Let cupcakes cool in hot pan for at least 5 minutes.
- Take warm cupcakes out of cupcake pan and place on cooling rack to cool completely before icing.