Description
Delight in these classic Red Velvet Cupcakes featuring a tender, moist crumb infused with cocoa and a vibrant red hue. Topped with a smooth, creamy homemade cream cheese frosting, these cupcakes are perfect for any celebration or a luxurious treat.
Ingredients
Cupcakes
- 1 ⅓ cups cake flour, spooned & leveled (145 grams)
- 2 tablespoons natural unsweetened cocoa powder (10 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened to room temperature (60 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg, room temperature
- ¼ cup oil (canola or vegetable) (60 ml)
- 1 tablespoon liquid red food coloring (15 ml)
- 1 teaspoon pure vanilla extract
- ½ teaspoon distilled white vinegar
- ⅔ cup buttermilk, room temperature (160 ml)
Cream Cheese Frosting
- ½ cup unsalted butter, softened (115 grams)
- 1 (8-ounce) package brick-style cream cheese, softened (226 grams)
- 2 cups powdered sugar (240 grams)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (180°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.
- Combine dry ingredients: In a large mixing bowl, sift the cake flour and cocoa powder together. Whisk in the baking soda and salt and set the mixture aside.
- Cream butter and sugar: In a stand mixer with the paddle attachment, or using a handheld mixer, beat the butter and sugar on medium speed for 4 to 5 minutes until light and fluffy.
- Add wet ingredients: Add the egg and mix until fully incorporated. Then mix in the oil, red food coloring, vanilla extract, and vinegar, scraping down the sides as needed to combine evenly.
- Incorporate dry and wet mixtures: Alternate adding the dry ingredient mixture in three additions with the buttermilk, beginning and ending with the dry ingredients. Mix each addition until just combined—do not overmix to keep cupcakes tender.
- Fill cupcake liners: Distribute the batter evenly among the 16 cupcake liners, filling each about halfway.
- Bake: Bake for 15 to 18 minutes or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove cupcakes from the oven and transfer them carefully to a wire rack to cool completely.
- Make frosting: Beat the cream cheese in a stand mixer or with a handheld mixer until smooth. Add softened butter and beat for 30 seconds to 1 minute until creamy and combined.
- Add powdered sugar and vanilla: Mix in powdered sugar and vanilla extract, beating until fully combined. Scrape down the bowl sides as needed.
- Frost cupcakes: Pipe or spread the cream cheese frosting on the cooled cupcakes and serve.
Notes
- For best results, use room temperature ingredients, especially eggs, butter, and buttermilk.
- Filling the cupcake liners about halfway helps achieve perfectly domed cupcakes that don’t overflow.
- Do not overmix the batter to maintain a tender texture.
- Allow cupcakes to cool completely before frosting to prevent melting of the cream cheese icing.
- You can store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
