Description
These classic Red Velvet Cupcakes are soft, moist, and richly flavored with cocoa and a hint of tang from buttermilk and vinegar. Topped with a smooth, creamy homemade cream cheese frosting, they are perfect for celebrations or any time you crave a special treat. The bright red hue and luscious frosting make these cupcakes as visually appealing as they are delicious.
Ingredients
Scale
Cupcake Batter
- 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.
- Mix Dry Ingredients: In a large mixing bowl, sift together the cake flour and cocoa powder. Then whisk in the baking soda and salt. Set this dry mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld mixer, cream the softened butter and granulated sugar on medium speed for 4 to 5 minutes until light and fluffy.
- Add Wet Ingredients: Mix in the egg until fully incorporated. Then add the oil, red food coloring, vanilla extract, and distilled white vinegar, scraping down the bowl sides as needed to combine everything evenly.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk in three additions, starting and ending with the dry mixture. Mix each addition just until combined, taking care not to overmix the batter to keep cupcakes tender.
- Fill Cupcake Liners: Distribute the batter evenly among the 16 cupcake liners, filling each about halfway full to allow room for rising.
- Bake: Bake the cupcakes for 15 to 18 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Carefully remove the cupcakes from the pans and transfer them to a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a clean bowl, beat the softened cream cheese until smooth. Add the softened butter and beat for 30 seconds to 1 minute until combined and creamy.
- Add Sugar and Flavor: Add the powdered sugar and vanilla extract to the cream cheese mixture, and beat until fully incorporated, scraping the sides as necessary.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake. Serve and enjoy!
Notes
- Ensure ingredients like butter, egg, and buttermilk are at room temperature for best mixing results.
- Do not overmix the batter to keep cupcakes light and fluffy.
- You can substitute buttermilk with milk and 1 tablespoon lemon juice or vinegar if needed.
- Use brick-style cream cheese for best frosting texture rather than whipped or spreadable types.
- Storage: Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent melting of the cream cheese frosting.
