୭ৎ ࣪ ׅ ♡ ۫ . Red Velvet Cupcake Recipe ࣪ ׅ ♡ ۫ . ୭ৎ

Red Velvet Cupcake

Red Velvet Cupcakes are rich, moist, and known for their subtle chocolate flavor combined with a vibrant red color. Topped with silky cream cheese frosting, they offer a delicious balance of sweetness and tanginess. These cupcakes are perfect for any occasion, making it a great choice for celebrations or just as a delightful treat.


Ingredients

Yield: 14 cupcakes

Total Time: approx. 2 hours

Serving Temperature: Serve at room temperature

Storage: Store leftovers in an airtight container in the fridge for up to 3 days

Red Cupcakes

  1. 1 1/2 cup (172g) cake flour, spooned and leveled
  2. 1 cup (200) granulated sugar
  3. 2 Tbsp (10g) unsweetened cocoa powder, spooned and leveled (I used dutch cocoa)*
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 6 Tbsp (85g) salted butter, room temperature
  7. 1/3 cup (78mL) vegetable oil
  8. 2 large eggs, room temperature
  9. 2/3 cup (5oz or 157mL) buttermilk, warm
  10. 1 tsp vanilla extract
  11. 1 tsp vinegar
  12. 5-6 drops red GEL food coloring**

Cream Cheese Frosting

  1. 1/2 cup (113g) unsalted butter, room temperature
  2. 8 oz (1 brick) cream cheese, room temperature
  3. 4 cups (480g) powdered sugar, spooned and leveled
  4. tiny pinch of fine sea salt
  5. 2-3 Tbsp (30-45mL) heavy whipping cream, room temperature
  6. 2 tsp vanilla bean paste (or vanilla extract)

Step-by-Step Instructions

Red Velvet Cupcakes with Cream Cheese Frosting

  1. Step 1: Make the cupcakes by whisking together the flour, cocoa powder, sugar, baking soda and salt until they're evenly distributed.
  2. Step 2: Add the butter and oil one at a time and mix just until the dry ingredients are fully coated with the fats. Don’t over-mix.
  3. Step 3: Add the eggs, one at a time, with the mixer on low speed and mix just until the eggs are incorporated and the batter looks like paste.
  4. Step 4: Dissolve the food coloring in the milk with the vanilla, and then stream it into the batter with the mixer on low speed (or do a little at a time, in 3-4 increments, if using a hand mixer). Mix just until it's incorporated.
  5. Step 5:Distribute the batter evenly among the cupcake 14 tins, about 50-55 grams in each tin.
  6. Step 6: Bake for about 18-20 minutes. When the cupcakes are done baking, they will spring back when you press on the center. Remove from the oven and allow to cool for 5-10 minutes before removing from the pan. Allow them to cool to room temperature.
    7. Red Velvet Cake 2 Red Velvet Cake 3 Red Velvet Cupcakes
  7. Step 7: Make the frosting by creaming the butter and cream cheese together until they're well combined and have lightened in color a bit.
  8. Step 8: Add the powdered sugar, vanilla and salt and beat at a low speed just until the sugar is combined. Scrape the edge of the bowl and increase the speed to medium for 1-2 minutes while streaming in the heavy whipping cream.
  9. Step 9:Frost the cupcakes once they've cooled. If the frosting is soft, just refrigerate it for 20-30 minutes before piping.
    10. Red Velvet Cupcake Instructions Peppermint Chocolate Cake Red Velvet Cupcakes Final

Red Velvet Cupcake Recipe

Indulge in the perfect red velvet cupcake – rich, vibrant, and incredibly moist with a delicate balance of cocoa and vanilla flavors. Topped with a smooth, tangy cream cheese frosting or a light and fluffy boiled milk icing, each bite offers a heavenly blend of sweetness and subtle chocolate notes. Perfect for any occasion!.

PREP TIME

45 minutes

COOK TIME

22 minutes

ADDITIONAL TIME

1 hour

TOTAL TIME

2 hours
7 minutes

YIELD

14 cupcakes

Ingredients

Red Cupcakes

Cream Cheese Frosting

Instructions

Red Velvet Cupcakes

  1. Preheat the oven to 350°F (177°C) and line 14 cupcake tins with liners.
  2. Whisk together the cake flour, cocoa powder, baking soda, salt, and sugar.
  3. Add the oil and butter, beat until crumbly.
  4. Add eggs one at a time, beat until combined.
  5. Mix buttermilk, vanilla, vinegar, and food coloring.
  6. Add buttermilk mixture to batter, mix until smooth.
  7. Distribute batter into tins and bake for 18-21 minutes.
  8. Cool before frosting with cream cheese frosting.

Cream Cheese Frosting

  1. Beat room temperature butter in a mixer for 1-2 minutes.
  2. Add cream cheese and beat until combined.
  3. Add powdered sugar and salt, mix on low speed, then beat on high for 2-3 minutes.
  4. Add heavy cream and vanilla and beat for another 1-2 minutes.