Red Velvet Cupcakes
Red Velvet Cupcakes have a mild cocoa flavor, a soft crumb, and their characteristic deep red color, finished with a tangy cream cheese frosting. The batter comes together quickly and the cupcakes bake in about 20 minutes. This recipe makes a standard batch of 12.
Equipment
- Muffin tin
- Mixing Bowls
- Whisk
- Electric Mixer
- Spatula
- Ice cream scoop
- Parchment paper or cupcake liners
Ingredients
For the Cupcakes:
- 1 ¼ cups all-purpose flour preferably unbleached
- 1 tbsp unsweetened cocoa powder quality matters
- ¼ tsp salt fine sea salt preferred
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk shake well before use
- 1 tbsp red food coloring liquid or gel
- ½ tsp white vinegar
- ½ tsp baking soda ensure it's fresh
For the Cream Cheese Frosting:
- 8 oz cream cheese softened to room temperature
- ¼ cup unsalted butter softened to room temperature
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
Instructions
Cupcake Preparation:
- Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper or cupcake liners.
- In a small bowl, whisk together the all-purpose flour, cocoa powder, and salt.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until pale and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
- Mix the buttermilk and red food coloring in a separate bowl until evenly blended.
- Alternately add the flour mixture and the red buttermilk mixture to the butter mixture, starting and ending with the flour. Mix until just combined.
- In a small bowl, combine the white vinegar and baking soda. Quickly fold this mixture into the batter.
- Distribute the batter evenly among the cupcake liners, filling about two-thirds full using an ice cream scoop.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting Preparation:
- In a medium mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the sifted powdered sugar and vanilla extract, beating until light and fluffy. Adjust sweetness and consistency by adding more sugar or a tablespoon of milk, if necessary.
Assembly:
- Once the cupcakes are completely cooled, use a piping bag with a star tip to frost the tops generously with cream cheese frosting.
- Decorate with a light dusting of cocoa powder or red sugar sprinkles for an elegant finish.
Notes
- For added depth in flavor, experiment by adding a touch of espresso powder to the cocoa mixture.
- Ensure all your ingredients are at room temperature for smoother blending and bake times.
Nutrition
Calories: 356kcalCarbohydrates: 44gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 66mgSodium: 172mgPotassium: 70mgFiber: 1gSugar: 33gVitamin A: 648IUCalcium: 38mgIron: 1mg
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