Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 2 large eggs
- 3/4 cup milk
- Dye-free red food coloring or powder
- 2 sticks unsalted butter, at room temperature (for frosting)
- 3 cups powdered sugar
- 1 1/2 teaspoons vanilla extract (for frosting)
- 3 tablespoons heavy cream or milk (for frosting)
- Dye-free red food coloring or powder (for frosting)
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Mix in vanilla.
- Pour in milk and dye-free food coloring, mixing until combined.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Fill muffin cups about 2/3 full with batter.
- Preheat oven to 350°F and bake for about 22 minutes.
- Cool cupcakes completely on a wire rack before frosting.
- For frosting, mix butter, powdered sugar, and vanilla until smooth.
- Add heavy cream to achieve desired consistency and mix in dye-free food coloring.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for best results.
Do not overmix the batter to keep cupcakes light and airy.
Allow cupcakes to cool completely before frosting for the best presentation.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 240
- Sugar: 20
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 40