Red Velvet Muffins
These Red Velvet Muffins topped with cream cheese frosting are incredibly moist, super fluffy, and simply scrumptious! With all the rich red velvet flavor, this recipe is the ultimate handheld version of the beloved classic!
- Prep time
- 8 min
- Cook time
- 22 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 240 g Granulated sugar
- 180 g Unsalted butter (room temperature)
- 2 Eggs (room temperature)
- 2 teaspoon Vanilla extract
- 240 g All purpose flour
- 16 g Cocoa powder
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 240 g Whole milk (room temperature)
- Red food coloring (preferably gel, eg. Americolor)
- 1 teaspoon Baking soda
- 1 teaspoon White vinegar
- 113 g Cream cheese (full fat (33%+) eg. Philadelphia)
- 55 g Mascarpone (very cold! 36% heavy cream)
- 30 g Powdered sugar (sifted)
Instructions
- 1
Make the red velvet muffins
- 2
Prepare your muffin tin with muffin liners and preheat the oven to 175°C / 347°F (no fan).
- 3
In a large bowl, cream the room temperature butter and sugar with an Electric hand mixer for a few minutes until it's light and fluffy. Then slowly whip in the eggs one at a time followed by the vanilla extract.
- 4
Mix the red food coloring into the room temperature milk. Then slowly pour it into the batter while continuing to whip it.
- 5
Sift the flour, cocoa powder, baking powder, and salt into the batter. Then use a rubber spatula to fold the dry ingredients into the wet ingredients. Do not overmix the batter.
- 6
In a small bowl, mix the vinegar together with the baking soda. It will be super bubbly. Then immediately fold the vinegar mixture into the muffin batter just until combined.
- 7
Fill the muffin cavities about 3/4 full with batter using a piping bag or spoon. Distribute the batter for evenly among the cavities.
- 8
Bake the muffins for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake the muffins as they can dry out.
- 9
Let the muffins come to room temperature before frosting.
- 10
Prepare the cream cheese frosting
- 11
Whip all the ingredients together with an electric hand mixer for a few minutes until light and fluffy. Do not over beat or it can become runny.
- 12
Spoon or pipe frosting on top of the muffins.
- 13
Serve the muffins fresh or store them in the refrigerator for 2-3 days in an airtight container.