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
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Step 3: In a separate bowl, combine buttermilk, oil, red food coloring, vinegar, and vanilla extract. Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Step 4: Fill each cupcake liner about 2/3 full.
- Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- To keep your Red Velvet Cheesecake Cupcakes moist, store them in an airtight container in the refrigerator.
- For a warm, gooey treat, microwave a cupcake for 10-15 seconds before enjoying (cheesecake layer permitting).
- Garnish these beauties with a dusting of cocoa powder or a swirl of cream cheese frosting for an extra touch of elegance.
- The vinegar activates the cocoa and baking soda for a richer flavor and color, so don't skip it!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American