Ina Garten Red Velvet Cupcakes Recipe
Dreaming of rich red cupcakes? This Ina Garten Red Velvet Cupcakes Recipe delivers moist cake and creamy frosting. Velvety red crumb with tangy frosting.
Ingredients
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tbsp cocoa powder
- 2 oz red food coloring liquid
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
Preheat and Prep Pans
- Heat oven 350°F (175°C). Line 24 cupcake tins. Spray lightly. Flour sifted ready. Takes 2 minutes. Perfect rise starts here.
Mix Wet Ingredients First
- Whisk buttermilk, oil, eggs and vanilla in bowl. Add food coloring and vinegar. Bright red mixture forms. Smooth and vibrant color base.
Combine Dry Ingredients
- Sift flour, sugar, cocoa, salt and baking soda together. Dry mix even. No lumps for smooth batter. Whisk ready for wet.
Make Perfect Batter
- Add dry to wet in thirds. Mix gently. Don't overbeat. Thick red batter with tiny air bubbles. Scoop 1/4 cup per liner.
Bake and Cool Completely
- Bake 18-22 minutes. Toothpick clean. Cool pans 10 minutes. Rack finish. Must cool fully for frosting magic.
Whip Dreamy Frosting
- Beat cream cheese and butter fluffy. Add powdered sugar gradually. Vanilla and salt last. Pipe tall swirls. Red-white beauty!
- How to make Ina Garten Red Velvet Cupcakes brings smiles. Cake perfection every time.
Notes
- Room temp ingredients blend smooth.
- Don't skip vinegar—reacts with soda for lift.
- Natural red coloring fades less.
- Chocolate version: Double cocoa, skip red.
- Vegan: Buttermilk substitute, vegan cream cheese.
- Mini cupcakes: Bake 10 mins, double batch.
- Sprinkles: White nonpareils on frosting.