Description
These red velvet cupcakes are soft, buttery, and moist, perfect for any occasion. They feature a vibrant red batter made with cake flour, cocoa powder, and buttermilk, baked to perfection and topped with a creamy homemade cream cheese frosting. Easy to prepare and irresistibly delicious, these cupcakes are a classic treat loved by all.
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 (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 and Prepare Muffin 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 the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, cream the butter and sugar together 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 to ensure even mixing.
- Combine Dry and Wet Mixtures: Add the dry ingredients in three additions, alternating with the buttermilk, starting 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 the 16 cupcake liners, filling each about halfway full.
- Bake the 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 the Cupcakes: Remove the cupcakes from the pan carefully and transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: Beat the cream cheese until smooth in a stand mixer or with a handheld mixer, then add the softened butter and mix for 30 seconds to 1 minute until well combined and smooth.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides as necessary.
- Frost the Cupcakes: Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting on top as desired.
Notes
- Use room temperature ingredients to ensure a smooth batter and proper mixing.
- Do not overmix the batter to maintain a tender crumb in the cupcakes.
- Filling the cupcake liners halfway prevents overflow during baking.
- Allow the cupcakes to cool completely before frosting to prevent melting.
- For a more intense red color, use gel food coloring instead of liquid.
- Leftover frosting can be refrigerated and used within 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
