Description
These Red Velvet Cupcakes offer a moist, tender crumb with a classic vibrant red hue, complemented by a smooth, creamy homemade cream cheese frosting. Perfectly balanced with subtle cocoa and buttermilk tang, these cupcakes make an ideal dessert for celebrations or any special occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup oil (canola or vegetable)
- 1 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp white vinegar
- 1/4 cup sour cream (or Greek yogurt), room temperature
- 2 large eggs, room temperature
- 1 tsp red gel food dye (Americolor super red recommended)
- 1/2 cup buttermilk
Cream Cheese Frosting
- 1 cup unsalted butter, room temperature
- 6 oz cream cheese, room temperature
- 3 1/2 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
Decoration
- Heart chocolates (for decorating)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- Beat Butter, Oil, and Sugar: Using an electric mixer in a large bowl, beat the unsalted butter, oil, and granulated sugar on high speed for about 2 minutes until the mixture becomes pale and fluffy.
- Add Wet Ingredients: To the butter mixture, add vanilla extract, white vinegar, sour cream, eggs, and red gel food dye. Mix on medium speed until all ingredients are well combined.
- Combine Dry Ingredients and Buttermilk: Add the sifted dry ingredients and buttermilk to the wet mixture. Mix on low speed just until incorporated. Finish folding the batter gently with a rubber spatula to ensure even mixing without overmixing.
- Scoop Batter into Liners: Using a large cookie scoop, evenly divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
- Prepare Frosting – Sift Powdered Sugar: In a medium bowl, sift the powdered sugar to remove lumps and set aside.
- Beat Butter and Cream Cheese: In a large bowl, beat the room temperature butter on high speed for 2 minutes until creamy. Scrape down the sides, then add the cream cheese and beat on high speed for another minute until smooth.
- Add Powdered Sugar and Vanilla: Scrape the bowl again to ensure even mixing. Add half of the powdered sugar and mix on low speed. Then add the remaining powdered sugar and vanilla extract, initially mixing on low speed until combined. Increase to high speed and beat until the frosting is fluffy and creamy.
- Decorate: Using a large piping tip, pipe the cream cheese frosting onto the cooled cupcakes. Finish by topping each cupcake with a heart-shaped chocolate for decoration.
Notes
- Room temperature ingredients help create a smooth batter and frosting.
- Use gel food coloring for a vibrant red without altering batter consistency.
- Do not overmix the batter once flour and buttermilk are added to keep cupcakes tender.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
