Patriotic Red Velvet Cupcakes
Delightful cupcakes featuring a moist red velvet cake topped with creamy frosting and festive sprinkles, perfect for celebrations.
Ingredients
Cupcake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Red, white, and blue star sprinkles, for decoration for topping the cupcakes
Instructions
Preparation
- Gather all your ingredients and ensure your buttermilk and eggs are at room temperature.
- Preheat your oven to 350°F (175°C) and line your cupcake pan with liners.
Mixing
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk until mixed.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, cocoa powder, vanilla extract, and red food coloring.
- Gradually mix the wet ingredients into the dry mixture using a spatula or whisk, stirring until just combined.
Baking
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, checking if done by inserting a toothpick into the center of a cupcake. If it comes out clean, they are ready.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting and Serving
- Beat the softened cream cheese and butter until smooth, then gradually add the powdered sugar and mix until fluffy.
- Once the cupcakes are cooled, frost them with the cream cheese frosting and top with star sprinkles.
Notes
To prevent sticking, lightly grease the liners. Use room temperature ingredients for best results.