Description
These classic Red Velvet Cupcakes combine a tender, moist cake with a subtle cocoa flavor and a vibrant red hue, topped with a smooth and tangy cream cheese frosting. Perfectly balanced and beautifully decorated, these cupcakes are ideal for celebrations or a special treat.
Ingredients
Scale
RED VELVET CUPCAKES
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoons unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g buttermilk
- 120 g sour cream (14-18%, room temperature)
- 75 g vegetable oil
- 2 teaspoons white vinegar
- 2 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon red gel food coloring or vegan food coloring
CREAM CHEESE FROSTING
- 200 g butter (softened)
- 100 g full-fat cream cheese
- 360 g powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
- Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC (320ºF) and line a cupcake tray with 12 cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, granulated sugar, unsweetened Dutch cocoa powder, baking powder, baking soda, and salt. Stir gently to combine evenly.
- Combine Wet Ingredients: In a separate mixing bowl, whisk together buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and red gel food coloring using a hand whisk. Be careful not to overmix, especially the eggs, to maintain batter texture.
- Combine Wet and Dry: Slowly pour the wet ingredient mixture into the dry ingredients, stirring gently until the batter is smooth and free of lumps.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 20-23 minutes until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then carefully remove them from the pan and allow them to cool completely on a wire rack before frosting.
- Prepare Butter and Sugar for Frosting: Take the butter out of the refrigerator 10 minutes before frosting and cut into cubes. Sift the powdered sugar to ensure a smooth frosting consistency.
- Cream Butter: In a stand mixer fitted with a paddle attachment or using an electric hand mixer, cream the butter on high speed for 5 minutes until light and fluffy. Scrape down the bowl sides and mix for an additional 2 minutes.
- Add Cream Cheese and Vanilla: Add the cream cheese and vanilla bean paste to the butter and continue to cream together for 1 minute, creating a smooth mixture.
- Incorporate Powdered Sugar: On low speed, gradually add the sifted powdered sugar in two parts, mixing well after each addition. Scrape down the bowl sides and give a final 2-minute mix on low speed.
- Remove Air Bubbles: Transfer the frosting to a bowl and beat it by hand with a spatula or wooden spoon to remove any air bubbles for a smooth finish.
- Pipe Frosting and Decorate: Place the frosting into a piping bag fitted with a star tip, such as Wilton 1M, and pipe the frosting onto the cooled cupcakes. Optionally, decorate with sprinkles for a festive look.
Notes
- Red gel food coloring is preferred over liquid coloring to achieve a richer and deeper red hue with less quantity.
- Adjust the amount of food coloring based on the brand and desired intensity of the red color.
- Ensure all wet ingredients including eggs are at room temperature for better blending and texture.
- Do not overmix the batter to maintain cupcake tenderness.
- Let cupcakes cool completely before frosting to prevent melting or sliding of the frosting.
Nutrition
- Serving Size: 1 cupcake with frosting (approx. 100 g)
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
