Red Velvet Cupcakes

Red Velvet Cupcake with Cream Cheese Frostings

Every bite of these fluffy and moist red cupcakes is mouthwateringly good down to the last crumb. The luscious texture is heavenly. Make two batches because these sweet babies will be gone before you know it!

Course Dessert/Snack

Cuisine Southern

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 505kcal

Author Imma

Ingredients

The Cupcakes

2¾ cups (330g) sifted cake flour
½ teaspoon (3g) salt
3 tablespoons (24g) cocoa powder, regular or Dutch-processed
½ cup (113g) unsalted butter at room temperature
1½ cups (300g) granulated white sugar
½ cup (113g) sour cream
¾ cup (177ml) oil (any neutral-flavored cooking oil)
3 large eggs
¾ cup (177g) buttermilk
2 teaspoons (10ml) vanilla extract
1 tablespoon (15ml) vinegar
2 tablespoons (30ml) liquid red food coloring
1 teaspoon (6g) baking soda
2 teaspoons (10ml) water

Cream Cheese Frosting

8 ounces (225g) cream cheese
4 ounces (113g) unsalted butter
1 teaspoon (5ml) vanilla extract
4-6 cups (480g-720g) powdered sugar

Instructions

The Cupcakes

Preheat oven to 350℉ (180℃). Grease and flour two muffin (cupcake) pans (or two 9-inch round cake pans) with baking spray. Optionally line with cupcake liners. Set aside.
In a medium bowl, combine the flour, salt, and cocoa powder, and set aside.
Cream the butter and sugar at high speed in a stand mixer (or hand mixer) until fluffy and starting to look white, about 4 minutes. Then add the sour cream and mix for a minute. Follow with the oil, and mix for another minute.
Add the eggs one at a time, beating the mixture well between each addition.
Next, pour in the buttermilk, vanilla extract, and vinegar, and mix thoroughly.
Add the red food coloring until the desired color has been reached.
Slowly add the dry ingredients to the wet. Then mix the baking soda and water and gently fold them into the cake batter, scraping down the sides of the bowl as you mix.
Divide the batter evenly by scooping it into the cupcake wells with a measuring cup. Tap the pan on the countertop to release bubbles.
Bake at 350℉ (180℃) for 25-30 minutes or until a toothpick inserted in a cupcake comes out clean.
Let the cupcakes cool in the pans for 10-15 minutes.
Once the cupcakes have completely cooled, wrap them in plastic wrap and chill them in the refrigerator for at least an hour, preferably overnight. This makes frosting them so much easier.

Cream Cheese Frosting

Whisk cream cheese, butter, and vanilla extract until creamy. You could use a mixer or do it by hand.
Gradually sift in the powdered sugar, mixing as you go. Add enough sugar to reach the right consistency. Transfer it to a piping bag and pipe the frosting onto your cupcakes.

Notes

If you want to avoid red food coloring, add a medium roasted beet, peeled and pureed until smooth, to the wet ingredients. Then add a little more vinegar and a touch of vanilla to hide the beet flavor. Or you could replace a tablespoon or two of the flour with beet powder and add more vanilla extract.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition