Description
Delight in the classic Southern-inspired Red Velvet Cupcakes with a moist, tender crumb and rich cream cheese frosting. Perfectly balanced with cocoa and a hint of tang from buttermilk and vinegar, these cupcakes feature a vibrant red color and a smooth, creamy topping that makes them an unforgettable treat for any occasion.
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
- Prepare Oven and Pans: Preheat the oven to 350°F (180°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.
- Mix Dry Ingredients: In a large mixing bowl, sift together cake flour and cocoa powder. Whisk in baking soda and salt; then set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter and granulated sugar on medium speed for 4 to 5 minutes until light and fluffy.
- Add Wet Ingredients: Add the egg and mix until fully combined. Then blend in the oil, red food coloring, vanilla extract, and distilled white vinegar, scraping down the bowl sides as needed.
- Combine Dry and Wet Mixtures: Add the dry ingredients to the wet mixture in three parts, alternating with buttermilk—start and end with dry ingredients. Mix each addition gently until just combined to avoid overmixing.
- Fill Cupcake Liners: Evenly divide the batter among the 16 cupcake liners, filling each roughly halfway full.
- Bake Cupcakes: Bake in the preheated oven for 15 to 18 minutes, or until cupcake tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from pans and transfer to a wire rack to cool completely.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese until smooth. Add softened butter and beat for 30 seconds to 1 minute until creamy and combined.
- Add Sugar and Vanilla: Mix in powdered sugar and vanilla extract fully, scraping sides of the bowl as needed to combine well.
- Frost Cupcakes: Once cupcakes are fully cooled, pipe the cream cheese frosting evenly over each cupcake. Serve and enjoy!
Notes
- Room temperature ingredients help ensure a smooth batter and better rise.
- Be careful not to overmix the batter to keep cupcakes tender.
- You can substitute buttermilk with milk plus 1 teaspoon lemon juice or vinegar, let it sit for 5 minutes before using.
- Red food coloring quality affects the vibrancy of cupcakes—use a good liquid dye for best results.
- Frost cupcakes only after they have cooled completely to prevent frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
