Description
Delight in these classic Red Velvet Cupcakes featuring a moist, tender crumb with just the right hint of cocoa and vibrant red color, topped with a rich and creamy homemade cream cheese frosting. Perfect for celebrations or a sweet everyday treat, these cupcakes combine simple ingredients with straightforward steps to deliver a bakery-quality dessert at home.
Ingredients
Scale
Cupcakes
- 1 1/2 cups All-purpose flour
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Unsalted butter (room temperature)
- 1/4 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/4 cup Sour cream (room temperature or Greek yogurt)
- 2 Large eggs (room temperature)
- 1 tsp 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 tsp Pure vanilla extract
Decoration
- Heart chocolates (for decorating)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (177℃) and line a 12-cup cupcake pan with cupcake liners. Set aside to get ready for the batter.
- Sift Dry Ingredients: In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and a light texture.
- Beat Butter, Oil, and Sugar: Using a mixer on high speed in a large bowl, beat the unsalted butter, oil, and granulated sugar for 2 minutes until the mixture becomes pale and fluffy.
- Add Wet Ingredients: To the creamed mixture, add vanilla extract, white vinegar, sour cream, eggs, and red gel food dye. Mix on medium speed until just combined, ensuring the batter is smooth and evenly colored.
- Incorporate Dry Ingredients and Buttermilk: Gradually add the sifted dry ingredients and buttermilk to the wet mixture. Mix on low speed until just combined. Stop mixing and fold with a spatula to avoid overmixing which can toughen the cupcakes.
- Scoop Batter: Using a large cookie scoop, portion the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 17 to 19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
- Cool: Let the cupcakes rest in the hot pan for 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting – Sift Sugar: In a medium bowl, sift the powdered sugar to remove lumps, ensuring a smooth frosting.
- Cream Butter and Cream Cheese: In a large bowl, beat the room-temperature unsalted butter on high speed for 2 minutes until light and fluffy. Scrape down the sides and add cream cheese; beat again on high speed for 1 minute until smooth and creamy.
- Add Sugar and Vanilla: Scrape the bowl, then add half the powdered sugar and mix on low speed. Add the remaining powdered sugar and vanilla extract, continuing to mix on low speed until combined. Increase to high speed and beat until the frosting is creamy and fluffy.
- Decorate: Pipe the cream cheese frosting generously on the cooled cupcakes using a large piping tip. Top each cupcake with a heart-shaped chocolate for a festive touch.
Notes
- Room temperature ingredients (butter, eggs, sour cream) help create a smoother batter and better rise.
- Use gel food coloring for vibrant color without affecting the batter’s consistency.
- Do not overmix the batter once dry ingredients and buttermilk are added to keep cupcakes tender.
- Ensure cupcakes are completely cool before frosting to prevent melting the cream cheese frosting.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
