Description
Delight in these classic Red Velvet Cupcakes topped with smooth and creamy cream cheese frosting. Moist, tender, and bursting with a subtle chocolate flavor, these cupcakes are perfect for celebrations or an indulgent treat.
Ingredients
Scale
Red Velvet Cupcakes
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoon unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g buttermilk
- 120 g sour cream (14-18% fat), room temperature
- 75 g vegetable oil
- 2 teaspoon white vinegar
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon red gel food coloring or vegan food coloring
Cream Cheese Frosting
- 200 g butter
- 100 g full-fat cream cheese
- 360 g powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
- Preheat and Prepare: Preheat your conventional oven to 160ºC (320ºF). Line a cupcake tray with 12 cupcake liners to prepare for baking.
- Sift Dry Ingredients: In a bowl, sift together all dry ingredients — flour, sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Stir gently to combine evenly.
- Mix Wet Ingredients: In a separate mixing bowl, whisk together buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and red gel food coloring. Whisk gently to avoid over-mixing the eggs.
- Combine Batter: Slowly pour the wet ingredients into the dry ingredients and gently stir until the batter is smooth with no lumps.
- Fill and Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 20-23 minutes. Let the cupcakes cool in the pan for 5 minutes before removing them to cool completely on a wire rack.
- Prepare Frosting: Remove butter from the fridge 10 minutes prior to frosting preparation and cut into cubes. Sift the powdered sugar. Using a stand mixer with a paddle attachment or a hand mixer, cream the butter on high speed for 5 minutes. Scrape down the bowl and mix for 2 more minutes.
- Add Cream Cheese and Vanilla: Add vanilla bean paste and cream cheese to the butter, mixing for 1 minute until well combined.
- Add Powdered Sugar: On low speed, add the sifted powdered sugar in two parts, mixing well between additions. Scrape down the sides and finish mixing on low speed for 2 minutes.
- Remove Air Bubbles: Beat the frosting by hand with a spatula or wooden spoon to remove air bubbles and ensure smooth texture.
- Frost Cupcakes: Fill a piping bag fitted with a star tip (such as Wilton 1M) with the frosting. Pipe onto cooled cupcakes and optionally decorate with sprinkles.
Notes
- Red gel food coloring is preferred over liquid to achieve a richer, more vibrant red color with less quantity.
- The amount of red color may need adjustment depending on the brand and depth of color desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
