Description
Delicious and moist Red Velvet Cupcakes with a rich cream cheese frosting, perfect for celebrations or a sweet treat. These cupcakes feature a classic red color with a subtle cocoa flavor, topped with smooth and creamy frosting adorned with heart-shaped chocolates.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups All-purpose flour
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Unsalted butter (room temperature)
- 1/4 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/4 cup Sour cream (room temperature or Greek yogurt)
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (Americolor super red recommended)
- 1/2 cup Buttermilk
Cream Cheese Frosting and Decoration
- 1 cup Unsalted butter (room temperature)
- 6 oz Cream cheese (room temperature)
- 3 1/2 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- Heart chocolates (for decorating)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Combine Dry Ingredients: In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Beat Wet Ingredients: In a large mixing bowl, use a mixer to beat unsalted butter, oil, and white sugar on high speed for 2 minutes until the mixture turns pale in color and fluffy.
- Add Flavorings and Eggs: Mix in the vanilla extract, white vinegar, sour cream, eggs, and red gel food dye on medium speed until all ingredients are combined evenly.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients and buttermilk to the wet mixture and mix on low speed until just combined. Use a rubber spatula to finish folding the batter, ensuring no lumps remain but do not overmix.
- Fill Cupcake Liners: Use a large cookie scoop to fill each cupcake liner about two-thirds full with the batter.
- Bake: Bake in the preheated oven for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes. Then transfer them to a cooling rack and allow them to cool completely before frosting.
- Prepare Frosting – Sift Sugar: Sift powdered sugar in a medium bowl and set aside.
- Beat Butter and Cream Cheese: In a large bowl, beat unsalted butter on high speed for 2 minutes until creamy. Scrape the bowl and add cream cheese, then beat again on high speed for 1 minute until smooth.
- Mix in Sugar and Vanilla: Scrape the bowl to remove any butter chunks. Add half of the powdered sugar and mix on low speed. Add the rest of the powdered sugar and vanilla extract, mix on low until combined, then beat on high speed until creamy and fluffy.
- Decorate: Using a large piping tip, pipe the cream cheese frosting onto each cooled cupcake. Top with heart-shaped chocolates for decoration.
Notes
- Make sure all ingredients, especially eggs, butter, and sour cream, are at room temperature for better mixing and texture.
- Do not overmix the batter to avoid dense cupcakes.
- Use gel food coloring for vibrant red color without affecting batter consistency.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor and texture.
