Red Velvet Cupcakes
Red velvet cupcakes are moist and delicious, with a hint of cocoa flavor, topped with silky smooth cream cheese frosting.
Servings: 12 cupcakes
Ingredients
For the Cupcakes:
- 1 cup + 2 tablespoon (141 g) all-purpose flour, spooned and leveled
- 1 ½ tablespoon (8 g) cocoa powder, Dutch process
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoon (70 g) unsalted butter, softened
- ¾ cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- ½ cup (120 ml) buttermilk, at room temperature
- 1 ½ teaspoon red gel food coloring
For the Cream Cheese Frosting:
- ½ cup (112 g) unsalted butter, softened
- 4 oz. (114 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- sprinkles for decorating (optional)
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
- In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Then set aside.
- To a large bowl add the softened, unsalted butter and granulated sugar. Cream together with an electric mixer until fluffy, 1-2 minutes.
- Then add in the egg, egg yolk and vanilla. Mix until pale in color and smooth, 1-2 minutes.
- Alternate adding the dry ingredients and the buttermilk to the eggs/butter/sugar mixture until all is just combined and the batter is smooth. (Scrape down the sides of the bowl as necessary.)
- Lastly fold in the red gel food coloring just until combined.
- Divide the batter among the liners. Each will be about ¾ of the way full. Bake the cupcakes for 18-21 minutes, or until a toothpick comes out clean from the centers.
- When the cupcakes are done baking let them cool in the pan for a 10 minutes, then transfer them to cooling rack to completely cool.
For the Cream Cheese Frosting:
- Add the softened, unsalted butter to a bowl and beat with an electric mixer until pale in color and fluffy, 5-10 minutes.
- Then add in the cold cream cheese and mix until combined.
- Sift in the powdered sugar a cup at a time and mix until the frosting is smooth and fluffy.
Assembling the Cupcakes:
- When the cupcakes are cooled, transfer the cream cheese frosting to a piping bag fitted with decorative tip.
- Pipe a generous amount of frosting onto each cupcake.
- Sprinkle with sprinkles and serve!
- Store leftovers in an airtight container for up to three days.
Notes
- Store left overs in an airtight container for up to three days.