Description
Delicious and moist Red Velvet Cupcakes perfect for Valentine’s Day, topped with a rich and creamy cream cheese frosting. These cupcakes feature a tender crumb with just the right amount of cocoa and a vibrant red hue, making them ideal for festive celebrations or any special occasion.
Ingredients
Scale
Cupcakes
- ⅓ cup salted butter
- 1 ½ cups granulated sugar (300g)
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs, separated (whites and yolks at room temperature)
- 1 cup buttermilk (240g)
- 1 teaspoon distilled white vinegar
- 2 ½ cups cake flour, spooned & leveled (298g)
- 2 tablespoons unsweetened cocoa powder (15g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons red liquid food coloring
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup salted butter, softened
- 4 cups powdered sugar (480g)
- 2 teaspoons pure vanilla extract
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper cupcake liners to ensure easy removal and even baking.
- Beat egg whites: In a large bowl, beat the egg whites until soft peaks form, which should take about 2 minutes. Set aside to fold in later for a light, airy texture.
- Combine dry ingredients: Whisk together cake flour, baking soda, cocoa powder, and salt in a separate bowl to evenly distribute the leavening and cocoa.
- Cream butter and sugar: Using a hand mixer or stand mixer, beat the butter and sugar until creamy and light in color. This aerates the batter, contributing to a fluffy cupcake.
- Add wet ingredients: Mix in the vegetable oil, vanilla extract, egg yolks, distilled white vinegar, and red food coloring. Stir until well combined.
- Alternate adding dry and wet ingredients: Gradually add the flour mixture alternately with the buttermilk, starting and ending with flour. Mix until just combined to avoid overmixing.
- Fold in egg whites: Gently fold in the beaten egg whites to maintain the batter’s lightness and volume, ensuring a tender cupcake crumb.
- Fill liners and bake: Spoon batter into cupcake liners filling them halfway to two-thirds full. Bake for 19-21 minutes, or until the tops spring back when touched or a toothpick inserted into the center comes out clean.
- Make frosting: Beat softened cream cheese and butter with vanilla extract until smooth. Gradually add powdered sugar and beat for 5-7 minutes until fluffy and creamy.
- Frost and chill: Once cupcakes have cooled completely, frost them generously with cream cheese frosting. Refrigerate to allow the frosting to set before serving.
Notes
- Storage: Due to the cream cheese frosting, store cupcakes in an airtight container in the refrigerator for up to one week.
- Freezing: Cupcakes can be frozen unfrosted for 2-3 months. Thaw at room temperature, then frost before serving for best texture.
- Measuring flour: Use the scoop and level method for accurate flour measurement: fluff flour, spoon into cup, and level off with a knife to avoid dense cupcakes.
- Room temperature ingredients: Using room temperature eggs and butter improves batter consistency and cupcake texture. Warm eggs in a hot water bath and soften butter slightly if needed.
- Variations: Add chocolate chips tossed in flour or crushed Oreos to the batter for a fun twist on the classic cupcake.
- Cake flour substitute: If unavailable, mix 2 ¼ cups all-purpose flour with ¼ cup cornstarch as a replacement.
