Description
Delight in these classic Red Velvet Cupcakes topped with a smooth, creamy vanilla bean cream cheese frosting. Perfectly moist with a hint of cocoa and vibrant red color, they’re a treat for any occasion.
Ingredients
Scale
Red Velvet Cupcakes
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoon unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g buttermilk
- 120 g sour cream (14-18%), room temperature
- 75 g vegetable oil
- 2 teaspoon white vinegar
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon red gel food coloring or vegan food coloring
Cream Cheese Frosting
- 200 g butter
- 100 g full-fat cream cheese
- 360 g powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
- Preheat and Prepare Pan: Preheat the oven to 160ºC (conventional oven) and line a cupcake tray with 12 cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a bowl, sift together all dry ingredients—flour, sugar, Dutch cocoa powder, baking powder, baking soda, and salt—and stir to combine thoroughly.
- Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and red gel food coloring gently, being careful not to overmix the eggs.
- Combine Wet and Dry: Slowly pour the wet ingredients into the dry mixture while gently stirring to avoid lumps and ensure a smooth batter.
- Fill and Bake: Divide the batter evenly among the 12 cupcake liners and bake for 20-23 minutes. Let cupcakes cool in the pan for 5 minutes before removing them to cool completely on a wire rack.
- Prepare Buttercream – Soften Butter: Remove butter from the fridge 10 minutes before starting to allow it to soften; cut into cubes. Sift the powdered sugar for smooth incorporation.
- Cream Butter: Using a stand mixer with paddle attachment or an electric hand mixer, cream butter on high speed for 5 minutes, scrape sides, then mix another 2 minutes to achieve light and fluffy texture.
- Add Cream Cheese and Vanilla: Add cream cheese and vanilla bean paste, cream together with the butter for 1 minute until smooth.
- Incorporate Powdered Sugar: On low speed, mix in sifted powdered sugar in two parts, scraping the bowl between additions. After adding all, scrape sides and mix on low speed for an additional 2 minutes to create a smooth frosting.
- Remove Air Bubbles: Remove the bowl from mixer and beat the frosting by hand with a spatula or wooden spoon to eliminate any air bubbles, ensuring a creamy consistency.
- Pipe Frosting: Transfer frosting to a piping bag fitted with a star tip (e.g., Wilton 1M) and decorate the cooled cupcakes. Optionally, garnish with sprinkles for extra flair.
Notes
- Red gel food coloring is preferred over liquid for a richer, deeper red hue with minimal quantity needed.
- Food coloring amounts may vary by brand; adjust to achieve desired intensity of red color.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg
