Description
These classic Red Velvet Cupcakes feature a moist, tender crumb with a subtle cocoa flavor and signature red hue, perfectly complemented by a rich, creamy cream cheese frosting. Ideal for celebrations or an indulgent treat, these cupcakes bake up fluffy and are topped with heart-shaped chocolates for a charming finish.
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: Preheat your oven to 350℉ (175℃). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter, Oil, and Sugar: Using a mixer on high speed in a large bowl, beat the unsalted butter, oil, and granulated sugar together for 2 minutes until the mixture becomes pale and fluffy.
- Add Wet Ingredients: Mix in the pure vanilla extract, white vinegar, sour cream, eggs, and red gel food dye on medium speed until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients and buttermilk to the wet mixture, mixing on low speed just until combined. Remove the bowl and fold the batter gently with a rubber spatula to ensure even mixing without overworking.
- Fill Cupcake Liners: Use a large cookie scoop or spoon to fill each cupcake liner about two-thirds full with batter.
- Bake Cupcakes: Bake in the preheated oven for 17 to 19 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to rest in the warm pan for 10 minutes before transferring them to a wire rack to cool completely, which is essential before frosting.
- Prepare Frosting – Sift Sugar: Sift the powdered sugar into a medium bowl and set aside.
- Beat Butter and Cream Cheese: In a large bowl, beat the unsalted butter on high speed for 2 minutes. Scrape the bowl, then add the cream cheese and beat on high speed for an additional 1 minute until smooth and creamy.
- Add Powdered Sugar and Vanilla: Scrape the bowl again to remove any butter chunks. Add half of the powdered sugar and mix on low, then add the rest of the powdered sugar and the vanilla extract. Continue mixing on low until combined, then increase to high speed and beat until the frosting is light and creamy.
- Decorate Cupcakes: Using a large piping tip, pipe the cream cheese frosting onto the cooled cupcakes. Finish each cupcake by topping with a heart-shaped chocolate for decoration.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth, even batter and frosting.
- Use gel food coloring for more vibrant cupcake color without altering the batter consistency.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Cupcakes must be completely cooled before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container in the refrigerator and bring to room temperature before serving.
