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To ensure uniformity in your red velvet cupcakes, using an ice cream scoop is highly recommended. This versatile kitchen tool allows you to measure out the batter precisely, ensuring that each cupcake is the same size and bakes evenly. When scooping, fill the scoop about three-quarters full to allow for proper rising without overflowing during baking. This method not only leads to aesthetically pleasing cupcakes but also makes for a more enjoyable eating experience, as everyone gets a consistent taste and texture.

Classic Red Velvet Cupcakes

Experience the joy of baking with classic red velvet cupcakes! Known for their stunning crimson hue and rich flavor, these cupcakes are perfect for any celebration. This guide walks you through everything from selecting the right ingredients to mastering frosting techniques. With a moist, tender cake paired with creamy cream cheese frosting, you'll create a delicious treat that delights both the eyes and the palate. Perfect for sharing, these cupcakes will make any occasion special.
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Ingredients
  

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 tsp baking soda

1 tsp salt

1 tsp cocoa powder

1 ½ cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder. Set aside.

      Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.

        Combine Mixtures: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes.

          Fill the Cupcake Liners: Using an ice cream scoop or a spoon, fill each cupcake liner about ⅔ full with the batter.

            Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

              Cool: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.

                Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until creamy. Gradually add the powdered sugar, beating on low speed until well combined. Add the vanilla extract and beat until smooth.

                  Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting using a spatula or a piping bag for a more decorative finish.

                    Serve and Enjoy: Once frosted, feel free to add a sprinkle of cocoa powder or a decorative sprinkles for a special touch. Enjoy your delicious red velvet cupcakes!

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 cupcakes