Description
These soft, buttery, and moist Red Velvet Cupcakes are perfect for any occasion, topped with a smooth homemade cream cheese frosting. Made with a tender cake flour base, a hint of cocoa, and vibrant red food coloring, these cupcakes are easy to prepare and delicious to enjoy.
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 Oven and Prepare Pans: Preheat the 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 together the cake flour and cocoa powder, then whisk in the baking soda and salt. Set this mixture aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment or a large mixing bowl using a handheld mixer, cream the softened butter and granulated sugar on medium speed for 4 to 5 minutes until 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 sides of the bowl as needed.
- Combine Dry and Wet Mixtures: Add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition until just combined, taking care not to overmix the batter.
- Fill Cupcake Liners: Evenly distribute the batter among all 16 cupcake liners, filling each about halfway.
- 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 oven and transfer them to a wire rack to cool completely.
- Prepare Frosting: In a stand mixer or large mixing bowl, beat the softened cream cheese until smooth. Add the softened butter and mix for 30 seconds to 1 minute until well combined and smooth.
- Add Sugar and Vanilla: Add powdered sugar and vanilla extract to the cream cheese mixture and continue mixing until fully incorporated, scraping down the 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 crumb; if unavailable, substitute with all-purpose flour minus 2 tablespoons per cup.
- Room temperature ingredients help the batter combine evenly and produce fluffier cupcakes.
- Do not overmix the batter to avoid dense cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Red food coloring can be adjusted for color intensity but do not add more than 1 tablespoon to maintain texture.
- Store cupcakes covered in the refrigerator for up to 3 days or freeze without frosting for longer storage.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
