Ingredients (12 Cupcakes)
Cupcake Batter
- 1 1/4 cups cake flour
- 1 cup granulated sugar
- 1 1/2 tsp natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg, room temperature
- 3/4 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 1/2 tsp white vinegar
- 1/2 tsp vanilla extract
- 1/2 tsp red gel food coloring
Cream Cheese Frosting
- 4 oz cream cheese (half a standard block), softened
- 4 Tbsp unsalted butter (1/2 stick), softened
- 2 – 3 cups powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Set the Oven Temperature and Mix the Dry Ingredients
Set the oven’s temperature to approximately 350 degrees Fahrenheit.
Use 12 cupcake liners to line a regular-sized muffin tin.
In a large mixing bowl, sift the following items together: cake flour, sugar, cocoa powder, baking soda, and salt.
It is important to sift the dry ingredients together because cocoa powder forms clumps in the bag.
If you do not break these up now, you may end up with dry cocoa powder in your cupcakes, which will give you a bitter taste.
While Using a Whisk to Mix the Wet Ingredients
Once you have combined your dry ingredients in the first bowl, add the egg, buttermilk, vegetable oil, vinegar, and vanilla to another mixing bowl, and using a whisk, mix everything together until completely mixed.
When you have completed mixing the wet ingredients together in the second bowl, add the red gel food coloring to this mixing bowl.
It is easier to disperse the gel food coloring into a liquid than a powder, since if you add it later, you will have to mix too much batter just to get the color all the way through.
Mix the Wet and Dry Ingredients Together and Fill the Cupcake Liners
Pour the wet ingredients from the second bowl into the first bowl filled with the dry ingredients.
You will need to change to using a rubber spatula or wooden spoon for this step and mix until you no longer see any flour streaks (the batter will most likely still be lumpy).
Do not beat the batter (overmixing the flour will cause your cupcakes to be too dense and tough).
Fill the cupcake liners using a standard-size ice cream scoop or measuring cup, filling the liners approximately two-thirds full of batter.
Bake the Cupcakes at Approximately 350 Degrees Fahrenheit (175 Degrees Celsius)
Bake the cupcakes at 350 degrees Fahrenheit (175 degrees Celsius) for about 20-22 minutes.
To check if they are baked properly, insert a toothpick into the centre of the cupcake; if it comes out clean or has a few moist crumbs on it, the cupcakes are done baking.
After baking, allow the cupcakes to cool in their hot pans for about 5 minutes before moving to a wire rack for cooling completely.
The frosting must be applied to completely cooled cupcakes.
This way, the butter in the frosting doesn’t melt off when you’re trying to frost the cupcakes.
Make the Cream Cheese Frosting
In a stand mixer or using a hand mixer, cream the softened butter and cream cheese together until smooth.
If your cream cheese is cold, it will form small lumps that will not whip out later, so ensure that your cream cheese is room temperature.
Next, add the vanilla extract and a pinch of salt.
With the mixer on low speed, slowly add the powdered sugar (2 cups total), then turn the mixer on medium-high speed and whip for 2-3 minutes until fluffy.
If you want a stiffer frosting for piping, slowly incorporate the remaining cup of powdered sugar until you achieve your desired consistency.
Use either a knife or piping bag to frost cooled cupcakes.
Red Velvet Cupcakes
Ingredients
Cupcake Batter
- 1 1/4 cups cake flour
- 1 cup granulated sugar
- 1 1/2 tsp natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg room temperature
- 3/4 cup vegetable oil
- 1/2 cup buttermilk room temperature
- 1 1/2 tsp white vinegar
- 1/2 tsp vanilla extract
- 1/2 tsp red gel food coloring
Cream Cheese Frosting
- 4 oz cream cheese half a standard block, softened
- 4 Tbsp unsalted butter 1/2 stick, softened
- 2 – 3 cups powdered sugar
- 1/2 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350F and line a muffin tin with 12 liners.
- Sift together cake flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk egg, buttermilk, oil, vinegar, vanilla, and red food coloring until combined.
- Pour wet ingredients into dry ingredients and stir with a spatula just until flour streaks disappear.
- Fill liners 2/3 full using an ice cream scoop.
- Bake 20-22 minutes until a toothpick comes out clean or with moist crumbs.
- Let cupcakes cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Beat softened butter and cream cheese until smooth.
- Add vanilla and pinch of salt.
- Gradually add 2 cups powdered sugar on low speed, then whip on medium-high for 2-3 minutes until fluffy.
- Add remaining cup of sugar if stiffer frosting is desired for piping.
- Frost cooled cupcakes with a knife or piping bag.
