Description
Delight in these classic Red Velvet Cupcakes, moist and tender with a rich red hue, perfectly balanced by a creamy, tangy cream cheese frosting. These cupcakes are ideal for celebrations or any time you crave a luscious treat with a soft crumb and smooth, sweet topping.
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, softened
- 100 g full-fat cream cheese
- 360 g powdered sugar, sifted
- ½ teaspoon vanilla bean paste
Instructions
- Preheat and prep: Preheat your conventional oven to 160ºC (320ºF). Line a cupcake tray with 12 cupcake liners to prepare for baking.
- Mix dry ingredients: In a bowl, sift together the flour, granulated sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Stir well to ensure all dry ingredients are combined evenly.
- Combine 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 prevent overbeating the eggs while achieving a smooth mixture.
- Combine wet and dry: Slowly pour the wet mixture into the dry ingredients while gently stirring until the batter is smooth and free of lumps. Avoid overmixing to maintain a tender crumb.
- Fill and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes: Allow the cupcakes to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
- Prepare butter and sugar: Remove butter from the refrigerator 10 minutes before beginning frosting. Cut into cubes for easier mixing. Sift the powdered sugar to remove lumps.
- Cream butter: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the butter on high speed for 5 minutes. Scrape down the bowl sides, then mix for an additional 2 minutes.
- Add cream cheese and vanilla: Add the cream cheese and vanilla bean paste to the creamed butter. Beat together on medium-high speed for 1 minute until well combined and smooth.
- Incorporate powdered sugar: On low speed, gradually mix in the sifted powdered sugar in two batches, allowing it to incorporate fully before adding more. Scrape the bowl sides as needed. Once all sugar is incorporated, beat for a final 2 minutes on low speed until the frosting is smooth.
- Remove air bubbles: Take the bowl off the mixer and use a spatula or wooden spoon to gently beat the frosting by hand to eliminate any air bubbles, resulting in a smoother texture.
- Pipe the frosting: Transfer the frosting to a piping bag fitted with a star tip such as a Wilton 1M. Pipe the cream cheese frosting decoratively atop each cooled cupcake. Optionally, garnish with sprinkles for extra color and fun.
Notes
- Red gel food coloring is preferred over liquid to achieve a deeper and more vibrant red color using less coloring.
- Amount of food coloring may vary based on brand and personal preference for intensity. Adjust as needed for desired red tone.
- Ensure eggs and sour cream are at room temperature for best mixing and texture.
- Do not overmix batter as it can affect cupcake texture.
- Butter should be softened but not melted when making frosting for ideal consistency.
- If frosting is too soft, refrigerate briefly before piping.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3.5 g
- Cholesterol: 50 mg
