Description
Delicious and moist Red Velvet Cupcakes topped with creamy, tangy cream cheese frosting. This recipe offers two options: a fully homemade version or an enhanced box mix alternative, ensuring perfect cupcakes every time. The cupcakes feature a tender crumb with just the right hint of cocoa and vibrant red color, balanced by the luscious cream cheese frosting that’s velvety smooth and sweetly spiced with vanilla.
Ingredients
Cupcake Ingredients:
- 2 1/2 cups sifted cake flour (not all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 2 oz. red food coloring (two bottles)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
Cream Cheese Frosting Ingredients:
- 1 lb (2 blocks) cream cheese (not softened)
- 1 stick (1/2 cup) butter, at room temperature
- 1 tablespoon vanilla extract
- 4 cups powdered sugar, sifted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line 24 muffin tins with cupcake papers to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, and salt. In a small bowl, blend red food coloring with cocoa powder into a smooth paste without lumps, then set aside both mixtures.
- Cream Butter and Sugar: Using a hand or stand mixer, beat softened butter and sugar together on medium-high speed until light and fluffy, approximately 3 minutes.
- Add Eggs and Flavors: Beat in eggs one at a time, ensuring each is fully incorporated. Then add vanilla extract and the red cocoa paste, scraping the bowl to mix thoroughly.
- Incorporate Flour and Buttermilk: Add one-third of the dry flour mixture to the wet ingredients, beating well. Then add half of the buttermilk, mix well. Repeat with another third of flour and remaining buttermilk. Finally, add the last third of flour mixture and beat until just combined, scraping sides.
- Activate Leavening Agents: In a small bowl, combine white vinegar and baking soda; it will fizz. Quickly add this mixture to the batter and stir gently to combine.
- Fill and Bake: Using an ice cream scoop or spoon, fill cupcake liners about 3/4 full with batter. Bake for 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let cupcakes cool in the tins on a wire rack for 10 minutes before transferring them out to cool completely.
- Prepare Frosting: In a stand mixer fitted with the paddle attachment, beat cream cheese and butter on medium-high speed until smooth and creamy, about 2-3 minutes. Add vanilla extract and mix well.
- Add Sugar and Finish Frosting: Gradually beat in sifted powdered sugar until fully incorporated, then increase speed and beat until frosting is smooth and fluffy.
- Frost and Serve: Once cupcakes are completely cooled, frost them generously with the cream cheese frosting as desired.
Notes
- Using cake flour yields a lighter, more tender cupcake crumb compared to all-purpose flour.
- Make sure butter and eggs are at room temperature for optimal mixing and texture.
- Do not overbake cupcakes to keep them moist; start checking a few minutes before the end of baking time.
- For best frosting texture, use cream cheese that is cool but not cold, and butter softened to room temperature.
- If desired, you can tint the frosting slightly with red food coloring for a coordinated look.
- Store cupcakes covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
