The Best Moist Red Velvet Cupcakes Recipe

Ingredients

• 1.5 cups white sugar
• 0.5 cup butter
• 2 eggs eggs
• 1 cup buttermilk
• 1 fluid ounce red food coloring
• 1 teaspoon vanilla extract
• 1.5 teaspoons baking soda
• 1 tablespoon distilled white vinegar
• 2 cups all-purpose flour
• 0.33 cup unsweetened cocoa powder
• 1 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C). Line two 12-cup cupcake pans with 20 cupcake liners to prepare for baking.
2. In a large bowl, cream together the sugar and butter using an electric mixer until the mixture is light and fluffy. Beat in the eggs, followed by the buttermilk, red food coloring, and vanilla extract. In a separate small bowl, combine the baking soda and vinegar, then stir this mixture into the batter. In another bowl, whisk together the flour, cocoa powder, and salt; gradually add this dry mixture to the wet ingredients, mixing just until everything is well combined. Evenly distribute the batter among the prepared cupcake liners.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops of the cupcakes spring back lightly when touched. Allow the cupcakes to cool slightly in the pan before transferring them to a wire rack to cool completely. Once cooled, arrange the cupcakes on a serving plate and frost them with your favorite frosting.

Nutrition

• Calories: 160 kcal
• Fat Content: 6 g
• Fiber Content: 1 g
• Sugar Content: 16 g
• Sodium Content: 264 mg
• Protein Content: 3 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g