Description
Classic red velvet cupcakes with a moist, tender crumb and rich cream cheese frosting. Perfect for any occasion, these cupcakes combine a mild cocoa flavor with a signature red color and a creamy, tangy frosting that complements every bite.
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 (60 grams, softened to room temperature)
- 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 (160 ml, room temperature)
Cream Cheese Frosting
- ½ cup unsalted butter (115 grams, softened)
- 1 (8-ounce) package brick-style cream cheese (226 grams, softened)
- 2 cups powdered sugar (240 grams)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C). Line two 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 baking soda and salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a handheld mixer, cream the unsalted butter and granulated sugar on medium speed for 4 to 5 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Add the egg and mix until fully combined. Then mix in the oil, red food coloring, vanilla extract, and distilled white vinegar, scraping down the bowl as needed.
- Combine Dry and Wet Ingredients: Alternate adding the dry ingredient mixture and buttermilk in three additions, starting and ending with the dry ingredients. Mix each addition just until combined, being careful not to overmix the batter.
- Fill Cupcake Liners: Evenly divide the batter among the 16 cupcake liners, filling each about halfway.
- Bake: 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 Cupcakes: Remove cupcakes from pans and place on a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese until smooth. Add softened butter and mix for 30 seconds to 1 minute until creamy and combined.
- Add Sugar and Vanilla: Add powdered sugar and vanilla extract to the bowl, mixing until fully incorporated. Scrape down sides of bowl as needed.
- Frost Cupcakes: Once cupcakes are completely cooled, pipe or spread the cream cheese frosting evenly on top of each cupcake.
Notes
- Use cake flour for a tender, soft crumb; spoon and level for accuracy.
- Ensure all dairy ingredients and egg are at room temperature to help batter mix evenly.
- Do not overmix the batter after adding flour to keep cupcakes light and fluffy.
- Frost cupcakes only when fully cooled to prevent melting the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
- Red food coloring is essential for the traditional red velvet color; gel or liquid will work.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
