Red Velvet Cupcakes Fluffy Cream (Print Version)
Moist red velvet cupcakes with fluffy cream cheese frosting. Light, tender crumb meets tangy sweet topping.
# Ingredients:
→ Cupcakes
01 -
2½ cups (300 grams) cake flour
02 -
1 teaspoon baking soda
03 -
2 tablespoons unsweetened cocoa powder
04 -
1 teaspoon salt
05 -
½ cup (113 grams) unsalted butter, softened
06 -
1½ cups (300 grams) granulated white sugar
07 -
2 large eggs, room temperature
08 -
½ cup (120 milliliters) canola oil
09 -
2 tablespoons (1 ounce) liquid red food coloring
10 -
1 teaspoon vanilla extract
11 -
1 cup (240 milliliters) buttermilk
12 -
1 teaspoon distilled white vinegar
→ Frosting
13 -
8 ounces (227 grams) cream cheese, room temperature
14 -
8 tablespoons (113 grams) unsalted butter, room temperature
15 -
2 teaspoons vanilla extract
16 -
Pinch of salt
17 -
4 cups (452 grams) confectioners’ sugar
# Steps:
01 -
Preheat the oven to 350°F (180°C). Line cupcake pans with paper liners.
02 -
In a mixing bowl, whisk together the cake flour, baking soda, cocoa powder, and salt. Set aside.
03 -
In a separate mixing bowl, use a hand mixer or stand mixer with a paddle attachment to cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium speed. Add the eggs and mix until combined. Then, mix in the vanilla extract, canola oil, and red food coloring.
04 -
Stir vinegar into the buttermilk. Gradually alternate adding the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture. Mix just until combined. Avoid overmixing.
05 -
Divide the batter among the prepared paper liners, filling each about two-thirds full. Bake for approximately 18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
06 -
In the bowl of an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and well-combined, about 2 to 3 minutes. Mix in the vanilla extract. Gradually add the confectioners’ sugar and a pinch of salt, beating until fully incorporated. Increase the speed to beat the frosting until smooth.
07 -
Once the cupcakes have cooled completely, frost them with the prepared frosting as desired.