Description
Delight in these classic Red Velvet Cupcakes topped with a luscious cream cheese frosting. Perfectly moist with a subtle cocoa flavor and vibrant red hue, these cupcakes are ideal for celebrations or a sweet treat anytime.
Ingredients
Scale
Red Velvet Cupcakes
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoon 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 teaspoon white vinegar
- 2 large eggs (room temperature)
- 1 ½ teaspoon 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 (sifted)
- ½ teaspoon vanilla bean paste
Instructions
- Preheat and Prepare: Preheat the oven to 160ºC using the conventional oven setting. Line a cupcake tray with 12 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, granulated sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Stir gently to combine all dry ingredients evenly.
- Mix Wet Ingredients: In a separate mixing bowl, combine buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and red gel food coloring. Whisk these ingredients gently until just combined to avoid overmixing the eggs.
- Combine Wet and Dry: Slowly pour the wet ingredient mixture into the dry ingredients. Stir gently to form a smooth batter without lumps.
- Fill and Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 20 to 23 minutes. Once baked, allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: Remove butter from the refrigerator 10 minutes before use and cut into cubes. Using a stand mixer with paddle attachment or an electric hand mixer, cream the butter on high speed for 5 minutes. Scrape sides of the bowl and mix for an additional 2 minutes.
- Add Cream Cheese and Vanilla: Add the vanilla bean paste and cream cheese to the creamed butter. Mix together on medium speed for 1 minute until fully incorporated.
- Add Powdered Sugar: Gradually add the sifted powdered sugar in two parts while mixing on low speed. Scrape down the sides of the bowl between additions. After all sugar is incorporated, mix for 2 more minutes on low speed.
- Remove Air Bubbles: Remove the bowl from the mixer and beat the frosting by hand with a spatula or wooden spoon to eliminate air bubbles and achieve a smooth consistency.
- Frost Cupcakes: Spoon the cream cheese frosting into a piping bag fitted with a star tip (e.g., Wilton 1M) and pipe onto cooled cupcakes. Optionally, decorate with sprinkles for a festive touch.
Notes
- Using red gel food coloring is preferable to red liquid coloring as it produces a richer, more vibrant red color and requires less quantity.
- Adjust the amount of food coloring based on your specific brand to achieve the desired depth of red color.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
