Description
Deliciously soft and moist red velvet cupcakes with a rich, creamy homemade cream cheese frosting. Perfect for any occasion, these cupcakes are flavorful with a hint of cocoa and a classic red hue, topped with smooth and tangy cream cheese frosting.
Ingredients
Scale
Cupcakes
- 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 the oven: 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 the cake flour and cocoa powder together, then whisk in the baking soda and salt. Set aside.
- Cream butter and sugar: Using a stand mixer with the paddle attachment or a handheld mixer, cream the butter and granulated sugar together on medium speed for 4 to 5 minutes until light and fluffy.
- Add wet ingredients: Add the egg and mix until fully combined. Then add oil, red food coloring, vanilla extract, and vinegar, scraping down the sides of the bowl as needed to combine evenly.
- Combine wet and dry ingredients: Add the dry ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the dry ingredients. Mix each addition until just combined, careful not to overmix.
- Fill cupcake liners: Evenly divide the batter between all 16 cupcake liners, filling each about halfway full.
- Bake cupcakes: Bake for 18 minutes or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove cupcakes from the pans carefully and transfer to a wire rack to cool completely.
- Make frosting: In a clean bowl, beat the cream cheese until smooth. Add softened butter and mix for 30 seconds to 1 minute until smooth and well combined.
- Add sugar and vanilla: Add powdered sugar and vanilla extract, mixing until fully combined and smooth, scraping sides as needed.
- Frost cupcakes: Once cupcakes are fully cooled, pipe or spread the cream cheese frosting on top of each cupcake.
Notes
- For the softest cupcakes, be careful not to overmix the batter once the wet and dry ingredients are combined.
- If you don’t have buttermilk, use regular milk with 1 teaspoon of vinegar added, let it sit for 5 minutes before using.
- Make sure all ingredients are at room temperature for the best texture and mixing results.
- Use a piping bag and tip for a professional-looking frosting finish or simply spread with a knife.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
