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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

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These classic Red Velvet Cupcakes are moist, tender, and beautifully vibrant with a rich cream cheese frosting. Perfectly balanced with a hint of cocoa and a touch of vanilla, these cupcakes are a delightful treat for any occasion. The recipe includes step-by-step instructions for creating the cupcakes and a creamy, fluffy frosting that complements the cake perfectly.

Ingredients

Cupcakes

  • 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
  • 1 1/2 tbsp (8 g) cocoa powder, Dutch process
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 5 tbsp (70 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1 1/2 tsp red gel food coloring

Cream Cheese Frosting

  • 1/2 cup (112 g) unsalted butter, softened
  • 4 oz. (114 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • Sprinkles for decorating (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. Cream butter and sugar: In a large bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer on high speed, cream them together for 1-2 minutes until the mixture is fluffy and light.
  4. Add eggs and vanilla: Add the room temperature whole egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix on medium speed for 1-2 minutes until pale and smooth.
  5. Combine wet and dry ingredients: On low speed, alternate adding the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined, scraping down the bowl sides as necessary to ensure a smooth batter.
  6. Add red food coloring: Gently fold in the red gel food coloring until the batter is uniformly colored but do not overmix.
  7. Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners, filling them about 3/4 full. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Prepare cream cheese frosting: In a clean bowl, beat the softened unsalted butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and beat on medium-high speed until fully incorporated and smooth.
  10. Add powdered sugar: Sift in the powdered sugar gradually, one cup at a time, mixing on low speed initially, then increase to high speed until the frosting is smooth, fluffy, and spreadable.
  11. Assemble the cupcakes: Transfer the cream cheese frosting to a piping bag fitted with a decorative tip. Pipe a generous swirl of frosting onto each cooled cupcake.
  12. Add decoration: Sprinkle the frosted cupcakes with sprinkles if desired for an extra festive touch.
  13. Store leftovers: Store any leftover cupcakes in an airtight container at room temperature for up to three days to maintain freshness.

Notes

  • Ensure all ingredients are at room temperature for optimal mixing results and cake texture.
  • Do not overmix the batter once the flour is added to avoid dense cupcakes.
  • The red gel food coloring provides a vibrant color without thinning the batter like liquid food coloring might.
  • For best results, use Dutch-process cocoa powder for a smooth, rich flavor.
  • You can substitute buttermilk by adding 1/2 tbsp lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
  • Store frosted cupcakes in an airtight container to prevent the frosting from drying out.
  • These cupcakes are best eaten within three days to enjoy their freshness.

Find it online: https://cookedbysarah.com/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/