Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: 1/2 cup
- Red food coloring: 2 tablespoons
- White vinegar: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Step 2: In a separate bowl, combine buttermilk, oil, red food coloring, and vinegar. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 3: Fill each cupcake liner about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Step 5: While cupcakes are cooling, prepare your favorite cheesecake frosting. Once cupcakes are cooled, frost them generously.
Notes
- Store frosted cupcakes in an airtight container in the refrigerator to maintain freshness and prevent the frosting from melting.
- If you want a warm cupcake, microwave for 5-10 seconds, being careful not to overheat.
- Garnish your beautiful Red Velvet Cheesecake Cupcakes with a dusting of cocoa powder or a swirl of white chocolate for an elegant touch.
- Don't skip the vinegar; it reacts with the baking soda to create the signature red velvet tang and lightness, so measure carefully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American