Description
These soft, buttery, and moist red velvet cupcakes are perfect for any occasion, topped with a smooth homemade cream cheese frosting. Easy to make and full of classic flavor, they boast a vibrant red color and a tender crumb.
Ingredients
Scale
Cupcakes
- 1 ⅓ cups cake flour (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 the cake flour and cocoa powder together, then whisk in the baking soda and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld mixer, cream the butter and 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 vinegar, scraping down the sides of the bowl as needed.
- Combine Dry and Wet Ingredients: Add the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Fill Cupcake Liners: Evenly distribute 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 into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the pans and transfer to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: Beat the cream cheese until smooth. Add the butter and mix until well combined and smooth, about 30 seconds to 1 minute.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the bowl as needed.
- Frost Cupcakes: Once cupcakes are completely cooled, pipe or spread the cream cheese frosting on top.
Notes
- Use cake flour for a tender cupcake crumb; all-purpose flour will make them denser.
- Ensure all refrigerated ingredients like eggs, buttermilk, and butter are at room temperature for best mixing.
- Do not overmix the batter once dry ingredients are added to keep cupcakes light and fluffy.
- The vinegar reacts with the baking soda to help the cupcakes rise and maintain a tender texture.
- Cool cupcakes completely before frosting to prevent the frosting from melting.
- You can substitute buttermilk with milk plus 1 tablespoon of vinegar or lemon juice if needed.
- For a more intense red color, adjust the red food coloring amount carefully to taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 325 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
