There's just something about red velvet cake that makes any occasion more festive. Whip up these perfect Red Velvet Cupcakes and everyone gets their very own cake!
Makes
2 dozen cupcakes
Total Time
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Ingredients
WHISK:
BLEND:
MIX:
Test Kitchen Approved
Instructions
Preheat oven to 350°. Line two 12-cup muffin pans with paper liners.
Whisk together dry ingredients in a bowl; set aside.
Blend sugar and eggs in a bowl with a hand mixer on medium speed until ribbons form, about 5 minutes. With mixer running, add oil in a stream until blended. Mix in food color and vanilla until incorporated.
Mix half the dry ingredients into butter mixture, followed by the buttermilk and vinegar, then remaining dry ingredients; blend just until incorporated.
Fill liners to the top with batter and bake until a toothpick inserted in centers of cupcakes comes out clean, 20–25minutes. Cool cupcakes in pan 20 minutes, transfer to a rack to cool completely. Frost with Classic White Icing.
With the mixer running, add the oil for the cupcakes in a thin stream so it emulsifies with the sugar and eggs.
Prevent overmixing by blending in half the dry ingredients, then the buttermilk and remaining flour mixture.
