Red Velvet Cupcake
Ingredients:
For the cupcakes:
1 ¼ cups (160g) all-purpose flour
1 cup (200g) granulated sugar
1 tbsp (8g) unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
1 large egg
½ cup (120ml) vegetable oil
½ cup (120ml) buttermilk
1 tbsp (15ml) red food coloring
½ tsp vanilla extract
½ tsp distilled white vinegar
For the cream cheese filling (center):
4 oz (115g) cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg yolk
½ tsp vanilla extract
For the cream cheese frosting:
8 oz (226g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
1 tsp vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
Prepare the filling:
Beat together cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
Make the batter:
In a bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk egg, oil, buttermilk, food coloring, vanilla, and vinegar.
Add the wet ingredients to the dry and mix until just combined.
Assemble the cupcakes:
Fill each liner ⅔ full with red velvet batter. Add 1 heaping teaspoon of cream cheese filling in the center of each.
Bake for 18–22 minutes or until a toothpick comes out clean (avoid the center filling when testing). Cool completely.
Frosting:
Beat cream cheese and butter until smooth. Add powdered sugar gradually and beat until fluffy. Mix in vanilla.
Decorate:
Pipe frosting on cooled cupcakes and garnish with red velvet crumbs if desired.