Recipe & Video
Red Velvet Cupcakes
Yield: 12
Ingredients
For the Cupcakes
- 1 cups (140g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoons unsweetened cocoa powder (NOT Dutch processed or alkalized)
- 1 cup (200g) sugar
- 1/2 cup (4 fl oz) vegetable oil or canola
- 1 eggs
- 1/2 cup (4 fl oz) buttermilk
- 1 teaspoons vanilla extract
- 2 tsp red food coloring (more if using liquid food dye)
- 1/4 cup (2 fl oz) plain hot coffee or hot water
- 1/2 teaspoon white distilled vinegar
Cream Cheese Frosting
- 3/4 cup (170g) unsalted butter, softened
- 2 cups (8 oz) sifted powdered sugar
- 1/2 cup (4 oz) cream cheese (1/2 brick), softened
- 1 tsp vanilla extract
- pinch of salt
Instructions
Make the Cupcakes
- Line a 12-cup muffin pan with paper liners. Preheat oven to 325F.
- In a large bowl, whisk or sift together flour, baking soda, baking powder, salt and cocoa powder until well-blended.
- In a large bowl mix together sugar, oil and eggs until well combined.
- Beat in buttermilk, vanilla extract and food coloring.
- Stir in hot water/coffee and distilled vinegar.
- Half of wet ingredients to dry and stir with a spatula or wooden spoon until blended. Add remaining wet ingredients and mix until just fully combined.
- Pour about 1/4 cup of batter into each liner (each up will be about 1/2 to 2/3 cup full)
- Bake to 18-20 minutes or until tops are spongey to the touch, taking care to not over bake.
- Remove from oven and let cupcakes sit in pan for 5 minutes.
- Turn out onto a two and arrange upright to fully cool on cooling rack or towel.
Make the frosting
- Cream butter and cream cheese until smooth and creamy with no lumps of cheese. Slowly add sifted powdered sugar, 1/4 cup at a time, beating to incorporate between additions. Add vanilla and pinch of salt. Beat on high for 2-3 minutes.
Notes:
Frosting is plenty to generously frost each cupcake. Feel free to half recipe if you don't love piles of frosting on your cupcakes.
