Red Velvet Cupcakes
🧁 Yield: 12 cupcakes
⏱ Total Time: ~50 minutes (15 min prep, 20–25 min bake, 10 min frosting)
Red Velvet Cupcake Ingredients:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp unsweetened cocoa powder
1 cup (200g) granulated sugar
2 large eggs, room temperature
½ cup (120g) unsalted butter, softened
1 tsp vanilla extract
½ cup (120ml) buttermilk, room temperature
2 tbsp (30ml) red food coloring (liquid or gel)
1 tsp white vinegar
Cream Cheese Frosting Ingredients:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Instructions:
1. Make the Red Velvet Cupcakes:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners.
Whisk dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Cream butter and sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
Add eggs and vanilla:
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Add food coloring:
In a small bowl, mix the red food coloring with the buttermilk. Add this mixture to the batter, mixing until fully incorporated.
Add dry ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the vinegar. Mix until just combined — be careful not to overmix.
Bake:
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
2. Make the Cream Cheese Frosting:
Beat the cream cheese and butter:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy (about 2–3 minutes).
Add powdered sugar:
Gradually add the sifted powdered sugar, about ½ cup at a time, mixing on low speed to prevent a sugar cloud. Once all the sugar is incorporated, increase the speed and beat until fluffy (about 3–4 minutes).
Add vanilla and salt:
Add the vanilla extract and a pinch of salt, mixing until combined.
3. Assemble the Cupcakes:
Once the cupcakes have completely cooled, pipe or spread the cream cheese frosting onto each cupcake. You can use a piping bag with a decorative tip or simply spread it with a spatula.