Red Velvet Cupcakes
Indulge in the ultimate dessert experience with these Red Velvet Cupcakes. Soft, moist, and topped with a creamy frosting, they're perfect for any celebration. Whether it’s a special occasion or a craving, these cupcakes will satisfy your sweet tooth.
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- ⅓ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1½ tablespoons unsweetened cocoa powder
- 3 teaspoons water
- 1 teaspoon red gel food coloring
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons white vinegar
- 8 ounces cream cheese full fat, block style, room temperature
- 6 tablespoons unsalted butter room temperature
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350°F. Line a muffin pan with 12 cupcake liners.
- In the mixing bowl of a stand mixer with the paddle attachment fitted, add the butter and sugar. Beat until light and fluffy, about 3 minutes.
- Add the eggs one at a time and beat until fully incorporated. Scrape down the bowl as needed.
- In a small bowl, whisk together the cocoa powder, water, red food coloring, and vanilla extract until smooth.
- Add the cocoa mixture to the beaten butter, eggs, and sugar. Beat until all ingredients are fully incorporated.
- Turn the mixer to its lowest speed and add ⅓ of the buttermilk followed by ⅓ of the flour. Repeat until all the buttermilk and flour have been used up.
- Add the salt, baking soda, and white vinegar to the cake batter and beat to combine. Do not overmix.
- Fill the cupcake liners ¾ full. Bake for 20 minutes, or until the tops spring back when touched and a toothpick inserted comes out clean. Leave the cupcakes to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
- Trim the tops of the cupcakes with a serrated knife and blitz into crumbs for decorating later.
- In a bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Beat on medium speed until creamy, scraping down the bowl as needed.
- Switch to the whisk attachment. Add the sifted powdered sugar, vanilla extract, and salt to the mixing bowl. Beat slowly until combined, then increase speed and beat for 2 minutes until smooth.
- Transfer the cream cheese frosting to a piping bag fitted with a star nozzle. Pipe swirls on top of each cupcake and decorate with crumbs.
- Serve and enjoy!
Notes
- Make Ahead: The cupcakes can be made several days ahead and stored in the fridge (up to 5 days) or the freezer (up to 1 month). The frosting can be made up to 5 days in advance.
- Cupcake Storage: Store in the fridge for up to 5 days, wrapped in plastic wrap or in an airtight container.
- Frosting Storage: The frosting can also be stored in an airtight container in the fridge for up to 5 days; bring it to room temperature before using.
- Freezing: Wrap cooled cupcakes tightly with plastic wrap and place in a freezer bag for up to 1 month. Thaw at room temperature before frosting.