Go Back

Holiday Red Velvet Cupcakes

Delightful and visually appealing, these traditional Holiday Red Velvet Cupcakes combine rich flavors and a striking appearance, making them a seasonal favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 2 cups All-purpose flour The backbone of the cupcake.
  • 1.5 cups Granulated sugar For sweetness and moisture retention.
  • 2 tablespoons Cocoa powder Traditional component for flavor.
  • 1 teaspoon Baking soda Leavens the cupcake.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Vegetable oil Adds moisture and richness.
  • 1 cup Buttermilk Contributes to tenderness.
  • 2 large Eggs Binding agent.
Essential Seasonings and Toppings
  • 2 teaspoons Vanilla extract Adds depth to the flavor.
  • 1 tablespoon White vinegar Creates lift with baking soda.
  • 2 cups Cream cheese frosting Traditional frosting.

Method
 

Preparation
  1. Gather all ingredients and measure them accurately. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Mixing and Assembling
  1. In a small bowl, mix cocoa powder with food coloring to create a paste for red color.
  2. In a large bowl, whisk together vegetable oil, sugar, and eggs until blended. Add cocoa paste and vanilla extract.
  3. In a separate bowl, combine flour, baking soda, and salt. Gradually add to the wet mixture, alternating with buttermilk, until just combined. Stir in vinegar gently.
Baking
  1. Fill cupcake liners two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  2. Allow the cupcakes to cool completely before frosting them generously with cream cheese frosting.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to five days. They can also be frozen without frosting for up to three months.