Description
These classic Red Velvet Cupcakes feature a moist, tender crumb with a subtle cocoa flavor and vibrant red color, topped with a smooth and creamy cream cheese frosting. Perfect for celebrations or anytime you want a deliciously indulgent treat.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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 (room temperature or Greek yogurt)
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (e.g., Americolor super red)
- 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: Preheat your oven to 350℉ (175℃). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Mix 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 a mixer in a large bowl, beat the room temperature butter, oil, and white granulated sugar on high speed for 2 minutes until the mixture is pale and fluffy.
- Add Wet Ingredients: Mix in the vanilla extract, white vinegar, sour cream, eggs, and red gel food dye on medium speed until fully combined and smooth.
- Combine Dry and Wet Mixtures: Add the sifted dry ingredients and buttermilk to the wet mixture. Mix on low speed until just combined. Stop the mixer and gently fold the batter with a rubber spatula to ensure thorough mixing without overworking.
- Fill Cupcake Liners: Using a large cookie scoop, portion the batter evenly into the cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to sit in the hot pan for 10 minutes after baking, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting - Sift Sugar: In a medium bowl, sift the powdered sugar and set aside.
- Beat Butter and Cream Cheese: In a large bowl, beat the room temperature butter on high speed for 2 minutes, scraping down the sides as needed. Add the cream cheese and beat on high speed for an additional 1 minute until smooth and creamy.
- Add Powdered Sugar and Vanilla: Scrape the bowl to remove any lumps. Add half of the sifted powdered sugar and mix on low speed. Then add the remaining powdered sugar along with the vanilla extract and continue mixing on low until combined. Increase speed to high and beat until the frosting is light and fluffy.
- Decorate: Use a large piping tip to pipe the cream cheese frosting atop the cooled cupcakes. Finish by placing heart-shaped chocolates on each cupcake as decoration.
Notes
- Make sure all dairy ingredients (butter, sour cream, eggs, cream cheese) are at room temperature for best mixing results.
- To enhance the red color, use a gel-based food coloring which is more concentrated and won’t affect batter consistency.
- Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting and sliding of frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
