Description
These classic Red Velvet Cupcakes are moist, tender, and beautifully red, topped with a luscious cream cheese frosting. Perfect for any celebration or a special treat, they combine the rich flavors of cocoa and buttermilk with a tangy frosting that makes each bite irresistible.
Ingredients
Scale
Red Velvet Cupcakes
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoons unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g buttermilk
- 120 g sour cream (14-18%, room temperature)
- 75 g vegetable oil
- 2 teaspoons white vinegar
- 2 large eggs (room temperature)
- 1 ½ teaspoons 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
- ½ teaspoon vanilla bean paste
Instructions
- Preheat and Prepare: Preheat your oven to 160ºC (conventional oven) and line a cupcake tray with 12 cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a large bowl, sift together all the dry ingredients—flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Stir briefly to combine them evenly.
- Combine Wet Ingredients: In another mixing bowl, whisk together the buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and red gel food coloring. Mix gently to avoid over-beating the eggs.
- Combine Wet and Dry Mixes: Slowly pour the wet mixture into the dry ingredients while stirring gently until the batter is smooth and lump-free.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners in the tray.
- Bake: Bake the cupcakes for 20-23 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before removing them to cool completely on a wire rack.
- Prepare Frosting: Cut softened butter into cubes and sift the powdered sugar. Using a stand mixer with a paddle attachment or an electric hand mixer, cream the butter on high speed for 5 minutes. Scrape down the bowl and mix for an additional 2 minutes.
- Add Cream Cheese and Vanilla: Add the cream cheese and vanilla bean paste to the butter and beat together for 1 minute until smooth and combined.
- Incorporate Powdered Sugar: On low speed, gradually mix in the sifted powdered sugar in two parts, scraping down the bowl between additions. Finish with a final 2-minute mix on low speed.
- Remove Air Bubbles: Take the frosting out of the mixer and beat it well by hand with a spatula or wooden spoon to release any air bubbles for a smooth texture.
- Decorate: Transfer the frosting to a piping bag fitted with a star tip (e.g., Wilton 1M) and pipe swirls onto the cooled cupcakes. Optionally, decorate with sprinkles for a festive touch.
Notes
- Red gel food coloring is preferred over liquid red food coloring for a richer, more vibrant red color and requires less quantity.
- The exact amount of food coloring may vary depending on the brand and desired depth of color, so adjust accordingly.
- Ensure eggs, sour cream, and buttermilk are at room temperature to achieve a better batter consistency and rise.
- Do not overmix batter when combining wet and dry ingredients to keep cupcakes tender.
- Butter should be softened but not melted for the best frosting texture.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg
