Red Velvet Cupcakes

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5 from 2 votes

Top each cupcake with a white chocolate snowflake, sprinkles or cake crumbles for a festive touch.

Prep Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: American

Keyword: cupcakes, dessert, red velvet

Servings:

Calories: 365kcal

Author: Tricia

Ingredients

For the cake:

4 tablespoons unsalted butter room temperature (2oz)
2 tablespoons vegetable or canola oil (30g)
¾ cups granulated sugar (170g)
1 large egg room temperature
½ ounce red liquid food color (not icing gel food color)
1 tablespoon cocoa powder natural, unsweetened
½ teaspoon salt
1 teaspoon vanilla extract
½ cup full-fat buttermilk well shaken (4oz)
1 cup plus 2 tablespoons all-purpose flour (140g)
1 ½ teaspoons white vinegar
¾ teaspoon baking soda

For the icing:

6 ounces cream cheese room temperature
6 tablespoons unsalted butter room temperature
12 ounces powdered sugar (3 cups or 340g)
1 teaspoon vanilla extract
⅛ teaspoon salt

Instructions

To prepare the cake:

Preheat oven to 350°F. Line a 12 well muffin tin with paper cupcakes liners. Set aside.
In a large bowl, cream together the butter, oil and sugar until light and fluffy. Add the egg mixing just until the yolk disappears. Scrape down the sides and bottom of the bowl.
In a small bowl whisk together the red food coloring, cocoa, vanilla and salt until blended. Add the cocoa mixture to the creamed butter and sugar mixture. Blend on medium-low until combined, scraping down the sides of the bowl as needed.
Add ⅓ of the buttermilk and blend on low until incorporated. Next add ⅓ of the flour and mix on low. Scrape down the sides of the bowl as needed. Repeat by adding ½ of the remaining buttermilk and then ½ of the remaining cake flour taking care not to over-beat after each addition. Blend on low just until incorporated. Repeat until all the buttermilk and flour are incorporated.
In a small cup stir together the vinegar and baking soda, until completely dissolved. Using a rubber spatula gently fold the vinegar mixture into the cake batter. Do not beat!
Divide the batter equally between the 12 muffin wells. Bake until a toothpick inserted in the center comes out clean (moist crumbs are okay - no wet batter) about 16 to 20 minutes. DO NOT OVER BAKE. Cool in the pans for 10 minutes, then turn the cupcakes out and cool completely on a wire rack.

To prepare the icing:

Combine the cream cheese and butter and beat until blended. Add the sugar and blend on low until incorporated. And the vanilla and salt and mix on low until smooth and creamy.
Frost the cupcakes as desired. Cover and refrigerate until ready to serve. Cupcakes keeps well up to 3 days.

Notes

Adapted from our Red Velvet Cake Recipe

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition