Description
These classic Red Velvet Cupcakes are soft, buttery, and moist, topped with a smooth homemade cream cheese frosting. Perfect for any occasion, these cupcakes combine a tender crumb with a subtle cocoa flavor and vibrant red color, making them both delicious and visually striking.
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 Oven and Prepare Pans: 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. Whisk in the baking soda and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer bowl with paddle attachment or large mixing bowl with a handheld mixer, cream the softened butter and granulated sugar together on medium speed for 4 to 5 minutes until light and fluffy.
- Add Wet Ingredients: Beat in the egg until fully combined. Then mix in the oil, red food coloring, vanilla extract, and distilled white vinegar, scraping down the bowl as needed to incorporate all ingredients evenly.
- Combine Wet and Dry Ingredients: Add the dry flour mixture in three additions, alternating with the buttermilk starting and ending with the dry ingredients. Mix each addition just until combined to avoid over mixing.
- Fill Cupcake Liners: Evenly distribute the batter into the prepared cupcake liners, filling each about halfway full.
- Bake the Cupcakes: Bake for 18 minutes or until the cupcake tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove cupcakes from the oven and transfer them to a wire rack. Allow to cool completely before frosting.
- Make the Cream Cheese Frosting: In a stand mixer bowl or large mixing bowl, beat the softened cream cheese until smooth. Add the softened butter and beat for 30 seconds to 1 minute until well combined and creamy.
- Add Sugar and Flavor: Gradually add the powdered sugar and vanilla extract, mixing until fully combined and smooth. Scrape down the sides as needed.
- Frost Cupcakes: Once cupcakes have cooled completely, pipe or spread the cream cheese frosting on top to finish.
Notes
- For best results, bring all refrigerated ingredients to room temperature before starting.
- Avoid over mixing the batter to keep cupcakes tender and moist.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- Store frosted cupcakes in the refrigerator due to the cream cheese frosting.
- Use a piping bag with a star tip for a decorative frosting finish.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
