Red Velvet Cupcakes with Cream Cheese Frosting
With gorgeous red color, these super moist and fluffy Red Velvet Cupcakes topped with luscious swirls of cream cheese frosting are simply delicious. This recipe is just in time for Valentine’s Day and making these scrumptious cupcakes is the perfect way to pamper your special someone with a decadent sweet treat. After all, who doesn’t love cupcakes?!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups cake flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/3 cups vegetable oil
- 2 large eggs (, room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
- 4 ounces unsalted butter (, room temperature)
- 8 ounces cream cheese (, room temperature)
- 1 pound confectioners sugar (, 4 cups )
- 1 teaspoon lemon juice
- 3/4 teaspoon pure vanilla extract
Instructions
- 1
Line two 12-cup pans with baking cups. Preheat the oven to 350 F (177 C).
- 2
Sift the cake flour, cocoa powder and salt into a medium bowl. Stir to combine.
- 3
In a stand mixer, add the sugar and vegetable oil and whisk together on Medium High speed until combined, approximately 15-20 seconds. Add one egg to the mixture and whisk until incorporated, approximately 10 seconds. Add the second egg and whisk until incorporated. Turn off the mixer.
- 4
Add the vanilla extract and red food coloring. Starting on Low speed and gradually increasing to Medium speed, whisk for 15 seconds or until evenly combined.
- 5
Add one-third of the flour mixture, approximately 1 cup, along with half of the buttermilk and mix on Low speed until most of the dry ingredients are incorporated. Add another third of the flour mixture, the remaining buttermilk and continue whisking. Add the remaining flour mixture and whisk together. Stop the mixer and scrape around the bowl working in the remaining dry ingredients. Whisk for another 10 seconds.
- 6
In a small bowl, combine the baking soda and vinegar. Pour into the batter and whisk together on Medium speed for 10 seconds.
- 7
Use an ice cream scoop or batter pen to transfer the batter into the cups, filling each two-thirds full.
- 8
Bake the cupcakes for 20 minutes. Test for doneness by inserting a toothpick and making sure it comes out clean.
- 9
Remove the pans from the oven and allow to cool for 5 minutes. Transfer the cupcakes to a wire rack and allow to cool for another 30 minutes.
- 10
Sift the confectioners sugar into a large bowl.
- 11
In a stand mixer, whisk the cream cheese and butter on Medium speed until fluffy, approximately 2-3 minutes.
- 12
On Low speed, add confectioners sugar, 1 cup at a time, and mix together until the sugar is fully incorporated. Stop the mixer and scrape around the bowl working in any remaining sugar.
- 13
Add the lemon juice and vanilla extract. Whip the frosting on Medium High speed until fluffy, approximately 15 seconds.
- 14
Frost the cupcakes using an offset spatula. Alternatively put the frosting into a piping bag fitted with a decorator’s tip and frost the cupcakes.
- 15
Refrigerate any remaining cupcakes in an air-tight container and enjoy within the week.