Moist and fluffy Red Velvet Cupcakes topped with creamy cream cheese frosting, perfect for holidays, birthdays, or everyday treats.

All-purpose flour

Cocoa powder

Baking soda

Salt

Unsalted butter, softened

Granulated sugar

Eggs

Buttermilk

Red food coloring

Vanilla extract

White vinegar

Cream cheese, softened

Unsalted butter, softened

Powdered sugar

Vanilla extract

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1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.

4. Mix in buttermilk, red food coloring, vanilla extract, and white vinegar.

5. Gradually add the dry ingredients to the wet mixture and mix until just combined.

6. Divide the batter evenly into the cupcake liners, filling each about 2/3 full.

7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

8. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.

9. Frost cooled cupcakes with cream cheese frosting and decorate with sprinkles or crumbs.

Use gel food coloring for a more vibrant red.

Add chocolate chips or white chocolate chunks to the batter for extra texture.

Make mini cupcakes for bite-sized treats.

Decorate with cocoa powder, edible glitter, or themed toppers.

Store cupcakes in an airtight container to maintain moisture.