Description
Delicious and classic Red Velvet Cupcakes topped with smooth, creamy cream cheese frosting and decorated with heart-shaped chocolates. These moist cupcakes feature a perfect balance of cocoa and subtle tang, making them an ideal treat for celebrations or everyday indulgence.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/4 cup Unsalted butter, room temperature
- 1/4 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 teaspoon White vinegar
- 1/4 cup Sour cream (or Greek yogurt), room temperature
- 2 Large eggs, room temperature
- 1 teaspoon Red gel food dye (Americolor super red recommended)
- 1/2 cup Buttermilk
Cream Cheese Frosting
- 1 cup Unsalted butter, room temperature
- 6 oz Cream cheese, room temperature
- 3 1/2 cups Powdered sugar, sifted
- 1 teaspoon Pure vanilla extract
Decoration
- Heart chocolates for decorating
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350℉. Line a 12-cup cupcake pan with cupcake liners and set aside.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- Beat butter, oil, and sugar: Using a mixer in a large bowl, beat the unsalted butter, oil, and granulated sugar on high speed for 2 minutes until the mixture is pale and fluffy.
- Add wet ingredients: Add the vanilla extract, white vinegar, sour cream, eggs, and red gel food dye to the butter mixture. Mix on medium speed until fully combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture alternately with the buttermilk, mixing on low speed just until combined. Use a rubber spatula to gently fold the batter, ensuring it’s evenly mixed without overmixing.
- Scoop batter into liners: Use a large cookie scoop to fill the lined cupcake pan about two-thirds full with the batter.
- Bake the cupcakes: Bake in the preheated oven for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Allow the cupcakes to rest in the pan for 10 minutes, then transfer them to a cooling rack. Let them cool completely before frosting.
- Prepare cream cheese frosting – sift sugar: In a medium bowl, sift the powdered sugar and set aside.
- Beat butter and cream cheese: Using a mixer, beat the room temperature butter on high speed for 2 minutes, scraping down the bowl. Add the cream cheese and beat on high speed for 1 minute until smooth.
- Add powdered sugar and vanilla: Add half of the sifted powdered sugar and mix on low speed. Then add the rest of the powdered sugar along with vanilla extract, mixing low until combined. Increase to high speed and beat until the frosting is creamy and smooth.
- Decorate cupcakes: Using a large piping tip, pipe the cream cheese frosting on top of each cooled cupcake. Top each cupcake with a heart-shaped chocolate for decoration.
Notes
- Ensure all refrigerated ingredients like butter, eggs, and cream cheese are at room temperature for best mixing and texture.
- Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
- The red gel food coloring gives a vibrant color without thinning the batter; liquid food coloring can be used but may affect texture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
