Description
Enjoy these soft, buttery, and moist Red Velvet Cupcakes topped with a smooth homemade cream cheese frosting. Perfect for any occasion, these cupcakes combine a delicate cocoa flavor with a vibrant red color and a creamy, tangy frosting that makes them irresistible.
Ingredients
Scale
Cupcakes:
- 1 ⅓ cups cake flour (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: 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 the cake flour and cocoa powder together, then whisk in the baking soda and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer, cream the butter and sugar on medium speed for 4 to 5 minutes or until light and fluffy.
- Add Wet Ingredients: Add the egg and mix until fully combined. Then mix in the oil, red food coloring, vanilla extract, and vinegar, scraping down the sides of the bowl as needed.
- Combine Dry and Wet Mixtures: Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix each addition until just combined without over mixing.
- Fill Cupcake Liners: Evenly distribute the batter among the 16 cupcake liners, filling each about halfway full.
- Bake: Bake for 18 minutes or until the cupcake tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove cupcakes from pans carefully and transfer to a wire rack to cool completely.
- Make Frosting: In a stand mixer bowl or large mixing bowl, beat the cream cheese until smooth. Add butter and mix for 30 seconds to 1 minute until well combined and smooth.
- Add Sugar and Flavor: Add powdered sugar and vanilla extract, mixing until fully combined and smooth, scraping down the bowl as necessary.
- Frost Cupcakes: Once cupcakes are completely cooled, pipe or spread the cream cheese frosting on top of each cupcake.
Notes
- Use room temperature ingredients for better mixing and smooth batter.
- Be careful not to over mix the batter to keep cupcakes tender and light.
- Filling cupcake liners only halfway ensures even rising without overflow.
- The vinegar and buttermilk react with baking soda for a light texture and help enhance the rich color.
- For a more intense red color, use gel food coloring instead of liquid.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep frosting fresh.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
