Description
These Red Velvet Cupcakes are moist, tender, and rich with a mild cocoa flavor, perfectly balanced by a luscious cream cheese frosting. Easy to make and beautifully vibrant, they are ideal for celebrations or any treat craving. The velvety cupcakes combined with smooth cream cheese buttercream create a classic dessert that’s delightfully indulgent.
Ingredients
For the Red Velvet Cupcakes
- 1 Cup (133g) all purpose flour
- 1 1/2 Tbsp natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 Cup (57g) unsalted butter, room temperature
- 3/4 Cup (150g) white granulated sugar
- 1/4 Cup (60ml) vegetable oil
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp distilled white vinegar
- 1 tsp red food color gel
- 1/2 Cup (120ml) buttermilk, room temperature
For the Cream Cheese Buttercream
- 1/2 Cup (113g) unsalted butter, room temperature
- 8 Oz cream cheese, room temperature (brick-style, not spreadable)
- 4 Cups (480g) powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp salt, or to taste
- 2 Tbsp sprinkles (optional)
Instructions
- Make the Red Velvet Cupcakes: Preheat your oven to 350ºF (175ºC) and line a cupcake tin with liners for 14 cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. In a separate small bowl, stir the red food color gel into the buttermilk and set aside.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the butter on high speed for about two minutes until creamy. Add vegetable oil and sugar, then beat on medium-high speed until the mixture is light and fluffy, about two more minutes. Scrape down the bowl and paddle as needed.
- Add Wet Ingredients: Reduce mixer speed to low, add the egg and beat until incorporated. Then add vanilla extract and white vinegar, mixing on low speed for another 30 seconds. Scrape down the sides once again.
- Combine Mixtures: Add the dry flour mixture all at once and mix on low speed until just combined. Then pour in the red buttermilk mixture and continue mixing on low until the batter is uniform in color and texture.
- Fill and Bake: Spoon batter into cupcake liners filling each about two-thirds full. Bake for 13-15 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare the Cream Cheese Buttercream: In a clean bowl with paddle attachment, beat the butter and cream cheese on high speed for five minutes until light, fluffy, and lump-free.
- Add Sugar and Flavorings: Reduce mixer speed to low. Gradually add powdered sugar a few cups at a time, mixing thoroughly after each addition. Add vanilla extract and salt, mixing on low speed an additional 30 seconds.
- Frost the Cupcakes: Once cupcakes are cooled, fit a piping bag with a Wilton Tip 4B, fill with the cream cheese buttercream, and pipe swirls onto each cupcake. Garnish with sprinkles if desired.
Notes
- DIY Buttermilk: To make 1/2 cup buttermilk, add 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk. Let sit for 5-10 minutes until slightly curdled.
- Ensure ingredients like eggs, butter, and buttermilk are at room temperature for best mixing and texture.
- Do not overmix batter to maintain cupcake tenderness.
- Use a toothpick test to check doneness; any crumbs sticking means more baking time is needed.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
