Red Velvet Cupcakes with a cream cheese frosting
Soft, moist, and velvety, these red velvet cupcakes are easy to make. They are topped with a homemade cream cheese frosting. The best red velvet cupcakes ever!
Equipment
- Whisk
- Oven
- Cupcake pan optional
- Kitchen scale optional
Ingredients
Red Velvet Cupcakes
- 225 grams all-purpose flour or self raising flour
- 160 grams granulated sugar
- 85 ml vegetable oil
- 60 grams unsalted butter room temperature
- 3 large eggs room temperature
- 3 tbsp buttermilk room temperature
- 2 tbsp cacao powder
- 1 pinch of salt
- 1 tbsp red food coloring Good quality * see notes
- ½ tsp distilled white vinegar
- 2 tsp vanilla extract
Cream Cheese Frosting
- 200 grams cream cheese Philedelphia
- 100 grams unsalted butter room temperature
- 450 grams powdered sugar
- 1 tbsp vanilla extract
- 1 pinch of salt
Instructions
Red Velvet Cupcakes
- Preheat the conventional oven to 160℃ (320 °F). Position an oven rack in the center position. Prepare a muffin pan and place the muffin cups in it.
- Beat the unsalted butter in a mixing bowl with an electric mixer at a low speed, until it becomes soft and creamy. Gradually at the granulated sugar and increase the speed (high speed) and continue beating until smooth and creamy. The butter needs to be paler (more white). TIP – If the butter is not at room temperature, you can also heat it for 30-60 seconds in the microwave, so that no lumps form in the mix (make sure that the butter doesn’t melt).160 grams granulated sugar, 60 grams unsalted butter
- Add the eggs, room temperature, one by one into the creamed butter and mix it together briefly. Don't overmix.3 large eggs
- Add all the wet ingredients (vegetable oil, buttermilk, white vinegar, red food coloring, and vanilla extract) to the butter mixture. Mix this briefly on the lowest setting until everything is dissolved.85 ml vegetable oil, 3 tbsp buttermilk, 1 tbsp red food coloring, 2 tsp vanilla extract, ½ tsp distilled white vinegar
- Sift self-raising flour, cocoa powder, and a pinch of salt into a separate bowl and whisk together to evenly incorporate. Add the dry ingredients to the red velvet mixture. Mix on the lowest setting for half a minute until combined. Don't overmix!225 grams all-purpose flour, 1 pinch of salt, 2 tbsp cacao powder
- Divide the cupcake batter over the cupcake cups with an ice cream scoop. Make sure that the cupcake cups are 3/4 full with the red velvet batter.
- Bake at 160℃ / 320 °F for 20 minutes. Do not open the oven during the first 15 minutes of baking, or the cupcakes might fall. Check the doneness of the cupcakes with a wooden tooth stick. Insert a wooden toothpick near the center of a cupcake. If the toothpick comes out clean, the cupcake is done.
- After baking, set the pans on a cooling rack until completely cool. Allow the cupcakes to cool completely before decorating or serving.
Cream Cheese Frosting
- Beat the unsalted butter at room temperature in a mixing bowl with an electric mixer at a low speed for about 2 minutes, until it becomes soft and creamy. After that add cream cheese at room temperature and mix at high speed for about 2 minutes.200 grams cream cheese, 100 grams unsalted butter
- Little by little, add icing sugar and mix everything with a mixer on the lowest setting, until everything is well dissolved. Finally add salt, and vanilla extract. Mix with a mixer on medium speed for 2 minutes until the mixture is fluffy.1 tbsp vanilla extract, 1 pinch of salt, 450 grams powdered sugar
- Place the cream cheese topping in a piping bag and add the desired tip. Pipe the topping over the cooled cupcakes. Take some crumbs from a red velvet cupcake and decorate the cupcakes by sprinkling the crumbs on top of the cream cheese topping.
Nutrition
Calories: 222kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 53mgSodium: 24mgPotassium: 41mgFiber: 1gSugar: 13gVitamin A: 183IUCalcium: 14mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Tried this recipe?Mention @fleurfoodie or tag #fleurfoodie!