Red Velvet Cupcakes
Red velvet is often misunderstood as just chocolate cake with food coloring, but the interaction between the vinegar, buttermilk, and cocoa creates a unique tang and texture. This oil-based version bypasses the traditional creaming method and stays moist much longer than butter-based cakes.
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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.
Notes
Ensure cream cheese and butter are fully softened to avoid lumps. Do not overmix batter or cupcakes will be dense.
Tried this recipe?Leave a comment below & let me know!