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Ina Garten Red Velvet Cupcakes

Ina Garten Red Velvet Cupcakes
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Print Recipe

Ina’s take on red velvet cupcakes starts with a moist, tender base made from buttermilk, cocoa powder, and a touch of vinegar—ingredients that give red velvet its unique flavor and texture. Finished with a generous swirl of tangy cream cheese frosting, these cupcakes are perfect for birthdays, holidays, or anytime you want a sweet treat that makes a statement.

Ingredients

Scale

For the cupcakes:

  • 2½ cups all-purpose flour

  • 1½ cups granulated sugar

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1 teaspoon unsweetened cocoa powder

  • 1½ cups vegetable oil

  • 1 cup buttermilk, at room temperature

  • 2 extra-large eggs, at room temperature

  • 2 tablespoons red food coloring

  • 1 teaspoon white vinegar

  • 2 teaspoons pure vanilla extract

For the cream cheese frosting:

  • 8 ounces cream cheese, at room temperature

  • ½ cup (1 stick) unsalted butter, at room temperature

  • 1 teaspoon pure vanilla extract

  • 2½–3 cups confectioners’ sugar, sifted

  • Optional: red sprinkles or shaved white chocolate for garnish

Instructions

Step 1: Preheat and Line the Pan

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners (you’ll need about 18 liners total for one batch).

Step 2: Mix Dry Ingredients

In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla until well blended.

Step 4: Combine and Mix

Gradually add the dry ingredients to the wet mixture, stirring just until smooth and combined. Do not overmix.

Step 5: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Make the Frosting

In a bowl, beat the cream cheese and butter until smooth. Add vanilla, then gradually beat in sifted confectioners’ sugar until the frosting is fluffy and spreadable.

Step 7: Frost and Garnish

Use a piping bag or offset spatula to frost each cupcake. Garnish with red sprinkles, crumbled cupcake crumbs, or white chocolate shavings if desired.

Find it online: https://inagartencooks.com/ina-garten-red-velvet-cupcakes/