Description
These Red Velvet Cupcakes with Cream Cheese Frosting are a delightful treat that combines a moist, tender cake with a rich, tangy frosting. Perfect for any occasion, they are sure to impress with their stunning color and flavor.
Ingredients
Scale
- 1 3/4 cups cake flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon red food coloring
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar (confectioners' sugar)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract and red food coloring until the mixture is uniformly red.
- With the mixer on low speed, gradually add about one-third of the dry ingredient mixture to the wet mixture, mixing until just combined. Then, add half of the buttermilk, mixing until just incorporated. Repeat with another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Mix until just combined; do not overmix.
- In a small bowl, quickly whisk together the white vinegar and the remaining baking soda. Gently fold this into the batter using a rubber spatula until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, using an electric mixer on medium speed, beat the softened full-fat cream cheese and softened unsalted butter together until smooth and creamy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined after each addition. Once all the sugar is incorporated, add the pure vanilla extract.
- Increase the mixer speed to medium-high and beat for another 1-2 minutes until the frosting is light, fluffy, and smooth.
- Once the cupcakes are completely cool, use an offset spatula or a piping bag fitted with your favorite tip to generously frost each cupcake.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Ensure all ingredients are at room temperature for best results. Sift the powdered sugar for a smoother frosting, and avoid overmixing the batter to keep the cupcakes tender.