Red Velvet Cupcakes

Red Velvet Cupcakes

from livewellbakeoften.com
Dessert
50 min
16 servings

Soft, buttery, and moist, these red velvet cupcakes aren't just for Valentine's Day! They're so easy to make and are topped with a homemade cream cheese frosting. 

Ingredients

  • 1 ⅓ cupscake flour (spooned & leveled (145 grams))
  • 2 tablespoonsnatural unsweetened cocoa powder ((10 grams) )
  • ½ teaspoonbaking soda
  • ¼ teaspoonsalt
  • ¼ cupunsalted butter (softened to room temperature (60 grams) )
  • 1 cupgranulated sugar ((200 grams) )
  • 1 largeegg (room temperature)
  • ¼ cupoil (canola or vegetable work well (60 ml) )
  • 1 tablespoonliquid red food coloring ((15 ml))
  • 1 teaspoonpure vanilla extract
  • ½ teaspoondistilled white vinegar
  • ⅝ cupbuttermilk (room temperature (160 ml) )
  • ½ cupunsalted butter (softened (115 grams) )
  • 1package brick-style cream cheese (softened (226 grams))
  • 2 cupspowdered sugar ((240 grams))
  • 1 teaspoonpure vanilla extract

Directions

  1. 1

    To make the red velvet cupcakes: Preheat the oven to 350°F (180°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.

  2. 2

    In a large mixing bowl, sift the cake flour and cocoa powder together, then whisk in the baking soda and salt. Set aside.

  3. 3

    In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and sugar together on medium speed for 4 to 5 minutes or until light and fluffy.

  4. 4

    Add the egg and mix until fully combined, then mix in the oil, red food coloring, vanilla extract, and vinegar, stopping to scrape down the sides of the bowl as needed.

  5. 5

    Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix in each addition until just combined and be careful not to over mix the batter.

  6. 6

    Evenly distribute the batter between all 16 cupcake liners in the prepared muffin pans, only filling each one about halfway full.

  7. 7

    Bake for 15 to 18 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean.

  8. 8

    Carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

  9. 9

    To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.

  10. 10

    Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.

  11. 11

    Once the cupcakes have cooled completely, pipe the frosting on top.