Description
Delight in these classic Red Velvet Cupcakes featuring a tender, moist crumb with a perfect hint of cocoa and a vibrant red hue. Topped with creamy, smooth cream cheese frosting and decorated with charming heart chocolates, these cupcakes are perfect for special occasions or any time you want an indulgent treat.
Ingredients
Scale
Cupcake Batter
- 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 (or Greek yogurt), room temperature
- 2 Large eggs, room temperature
- 1 tsp Red gel food dye (such as Americolor super red)
- 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°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside to prepare for baking.
- Sift 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.
- Cream Butter, Oil, and Sugar: In a large bowl using a mixer, beat the room temperature butter, oil, and granulated sugar on high speed for about 2 minutes until the mixture turns pale and fluffy.
- Add Wet Ingredients and Color: Add the vanilla extract, white vinegar, sour cream (or Greek yogurt), eggs, and red gel food dye to the butter mixture. Mix on medium speed until all ingredients are well combined.
- Combine Dry and Wet Ingredients: Add the sifted dry ingredients and buttermilk to the wet mixture. Mix on low speed just until combined to avoid overmixing. Use a rubber spatula to gently fold the batter ensuring everything is incorporated.
- Fill Cupcake Liners: Using a large cookie scoop, fill each cupcake liner about two-thirds full with the batter to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 17-19 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven frequently to ensure even baking.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes to set, then transfer them to a wire cooling rack. Allow them to cool completely before frosting.
- Prepare Frosting – Sift Sugar: In a medium bowl, sift the powdered sugar to remove lumps and set aside for smooth frosting.
- Beat Butter and Cream Cheese: In a large bowl, use a mixer to beat the room temperature butter on high speed for 2 minutes until light and fluffy. Scrape the bowl and add the cream cheese, then continue beating on high for 1 minute until smooth.
- Add Powdered Sugar and Vanilla: Scrape the bowl ensuring no chunks of butter remain. Add half of the powdered sugar and mix on low. Add the rest of the powdered sugar along with the vanilla extract, mixing first on low until combined, then on high speed until the frosting becomes creamy and well blended.
- Decorate Cupcakes: Use a large piping tip to pipe the cream cheese frosting onto the cooled cupcakes. Finish by topping each cupcake with a heart-shaped chocolate for a charming touch.
Notes
- Room temperature ingredients help to create a smoother batter and frosting.
- Be careful not to overmix the batter to keep cupcakes light and tender.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
- Use gel food coloring instead of liquid to maintain the desired cupcake batter consistency.
- Make sure cupcakes are completely cooled before frosting to prevent melting or sliding.
- The frosting can be stored refrigerated for up to 3 days in an airtight container.
- To make ahead, cupcakes can be baked and frozen unfrosted for up to 2 months. Thaw completely before frosting.
