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Red Velvet Cupcakes Recipe

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3.9 from 7 reviews

Delight in these classic Red Velvet Cupcakes, featuring moist, tender cake with a hint of cocoa and vibrant red color. Perfectly balanced with a tangy cream cheese frosting, these cupcakes are a favorite for celebrations and everyday treats alike.

Ingredients

Cupcake Batter

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup salted butter, melted
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup buttermilk
  • ½ teaspoon white vinegar
  • ¼ cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon red gel food coloring (adjust between ½ to 1 teaspoon to preference)

Cream Cheese Frosting

  • Use the recipe from https://joyfoodsunshine.com/cream-cheese-frosting/ (typically includes cream cheese, butter, powdered sugar, vanilla extract)

Instructions

  1. Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking the cupcakes.
  2. Prepare Muffin Tin: Line a standard 12-cup muffin tin with cupcake liners and lightly spray them with cooking spray to prevent sticking.
  3. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt. Set aside.
  4. Combine Wet Ingredients: In a medium bowl, whisk the melted salted butter and granulated sugar together until smooth and slightly creamy.
  5. Add Remaining Wet Ingredients: To the butter and sugar mixture, add the egg, buttermilk, white vinegar, canola oil, pure vanilla extract, and red gel food coloring. Whisk until the mixture is smooth and uniform in color.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking continuously until the batter is smooth with no lumps visible.
  7. Fill Cupcake Liners: Using a ¼ cup measuring cup, evenly fill each cupcake liner with batter.
  8. Bake: Place the cupcake pan in the preheated oven and bake for 16-18 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Initial Cooling: Remove the cupcakes from the oven and place the pan on a wire cooling rack. Allow cupcakes to cool in the pan for 10 minutes.
  10. Transfer to Rack: After 10 minutes, carefully lift the cupcakes out of the pan along with their liners and transfer them to the wire rack to cool completely. For quicker cooling, you may place them briefly in the freezer.
  11. Prepare Frosting: While cupcakes cool, prepare the cream cheese frosting according to the linked recipe.
  12. Frost the Cupcakes: Once cupcakes are completely cool, spread or pipe the cream cheese frosting evenly on top of each cupcake.
  13. Set Frosting: Chill the frosted cupcakes in the refrigerator for about 1 hour until the frosting firms up.
  14. Serve: Serve the cupcakes at room temperature or slightly chilled for best flavor and texture.

Notes

  • Adjust red food coloring based on your preferred intensity of the red hue.
  • Using room temperature ingredients can improve batter consistency.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • You can speed up the cooling process by placing cupcakes briefly in the freezer, but avoid freezing fully.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/red-velvet-cupcakes-recipe/