Red Velvet Cupcakes From Scratch

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These Red Velvet Cupcakes are a classic treat that never fails to impress. Made from scratch with simple ingredients, these cupcakes are a perfect balance of rich chocolate flavor and a vibrant red hue. Whipped up in one bowl with a hand whisk, this recipe is a breeze to follow and yields moist and delicious cupcakes every time.

Prep Time 15

Cook Time 20

Total Time 35

Servings Cupcakes

Calories 250kcal

Author Fay

INGREDIENTS

250 g (2 cups) self rising flour OR 250g/2 Cups All-Purpose Flour + 10g/2 teaspoons Baking Powder
24 g (3 tablespoon) cocoa powder
200 g (1 cups) sugar
180 ml (¾ cups) whole milk
120 ml (½ cups) vegetable oil
2 (2) eggs large
10 ml (2 teaspoon) vanilla extract
10 ml (2 teaspoon) red food colour

INSTRUCTIONS

Preheat oven to 170°C/340°F. Line a cupcake tray with paper baking cups.
Add the flour, cocoa powder, and sugar to a medium bowl and mix well with a hand whisk.
To the dry ingredients, add milk, oil, eggs, vanilla, and red food coloring. Begin mixing gently with a hand whisk, breaking up the eggs until no flour remains, then mix well but do not overmix.
Use an ice cream scoop or cookie scoop to distribute the batter evenly among the baking cups.
Bake in the preheated oven for 20-25 minutes.
Cool on a wire cooling rack in the cupcake tray for 10 minutes.
Remove from the cupcake tray to a wire cooling rack and cool completely.

NOTES

Use room temperature ingredients for better incorporation and a fluffy texture.

Avoid overmixing the batter to prevent tough cupcakes.

For a richer chocolate flavor, substitute 1-2 tablespoons of cocoa powder with melted dark chocolate.

Experiment with different food colorings to create unique shades of red velvet cupcakes.

Top with cream cheese frosting or your favorite frosting for an indulgent treat.

Store cooled cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

NUTRITION