Red Velvet Cupcakes Recipe
Red velvet cupcakes that are moist and fluffy, topped with a generous amount of cream cheese frosting for a delectable dessert!
Equipment
- Oven
- muffin/ cupcake tin
- Parchment / Baking paper
- Mixing bowls
- Rubber spatula
- Icing spatula/ Spreader / butter knife / piping bag
Ingredients
For Cake:
- 1 and ¼ cups cake flour or all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoons unsweetened natural cocoa powder
- ¼ cup (57g) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 medium eggs, room temperature
- ½ cup canola or vegetable oil
- ½ teaspoon apple cider vinegar or distilled white vinegar
- ½ cup buttermilk, at room temperature
- 1 tablespoons vanilla extract/ essence
- 1-2 teaspoons liquid or gel red food coloring
For Cream Cheese Frosting:
- 8 ounces (227g) full-fat block cream cheese, softened to room temperature
- ⅓ cup (76g) unsalted butter, softened to room temperature
- 1 and ½ cups confectioner’s sugar or powdered sugar
- 1 teaspoons vanilla extract/ essence
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F (180°C). Line cupcake pan with cupcake liner.
Make the batter:
- Combine the flour, baking soda, salt and cocoa powder together in a large bowl. Whisk and sift to remove any lumps then set aside.
- Using a handheld mixer, beat the butter and sugar together on medium-high speed until combined, about 4-5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add the egg and beat before adding, oil, vinegar and buttermilk. Beat on high for 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- With the mixer on low speed, slowly add the dry ingredients in 1-2 additions. Mix until well blended.
- Pour in vanilla essence/ extract and red food coloring. Beat until well incorporated.
- Divide batter evenly among cupcake liner about 2/3 full. Bake for around 20-22 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Note: Be careful not to overbake as the cakes may dry out.
- Remove cupcakes from the oven and cool completely on a wire rack.
Make the frosting:
- In a large bowl using a handheld mixer, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Add the confectioners’ sugar by batch and fold it first into the cream cheese and butter mixture. This will prevent it flying out because of its powdered form. Beat until smooth.
- Pour the vanilla extract and salt. Beat for 3 minutes until completely combined and creamy.
- Note: You can add more confectioners’ sugar if frosting is too thin, little milk if frosting is too thick, or a pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
Assemble and frost:
- Note: The cupcakes must be completely cool before frosting and assembling. Frost the cupcakes with a butter knife or place the cream cheese frosting into a piping bag with a big star tip. Pipe over the top cupcakes.
- Optional: Decorate your cupcakes by crumbling a piece of cupcake and sprinkling it over the top. Or you can garnish it with chopped pecans.
- Serve and enjoy!
Notes
SUBSTITUTES
- If cake flour isn't available, you can use all-purpose flour instead. You may also prepare a cake flour alternative by measuring 1 cup all-purpose flour, subtracting 2 tablespoons, and adding 2 tablespoons cornstarch to get 1 cup cake flour. It's critical that you sift it twice to fully blend it.
- Red velvet cake necessitates the use of buttermilk. You can buy buttermilk or make your own by blending 1 tablespoon of vinegar or lemon juice with 1 cup of full cream milk and filling until it measures 1 cup. Give it a good stir and let it settle for 5 minutes before using.
- If using food gel coloring, use it sparingly until you get the desired color.
- See my tips on the post above.
