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Red Velvet Cupcakes
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Red Velvet Cupcakes with Cream Cheese Frosting

These light, moist red velvet cupcakes are delicious on their own, but top them with cream cheese frosting, and they're positively irresistible.
Course Cupcakes, Dessert
Cuisine American
Keyword red velvet cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 cupcakes
Calories 280kcal
Author Rebecca Swanner

Ingredients

Red Velvet Cupcakes

  • 1 1/3 cups cake flour 160 g
  • ½ tsp. baking powder
  • ¼ tsp. coarse kosher salt
  • 1 tbsp. red cocoa powder
  • ¾ cup sugar
  • ½ cup unsalted butter room temperature
  • 1 tsp. vanilla extract
  • 1 large egg
  • 3-4 drops red food coloring
  • ½ cup buttermilk divided
  • ½ tsp. white vinegar
  • ½ tsp. baking soda

Cream Cheese Frosting

  • 5 Tbsp. unsalted butter cold
  • 8 oz. cream cheese cold
  • 2 Tbsp. sour cream cold
  • 1¼ cup powdered sugar

Instructions

Red Velvet Cupcakes

  • Preheat oven to 350° F (177°C). Line muffin tins with 15 cupcake liners.
  • Combine cake flour, baking powder, salt, and cocoa together in medium mixing bowl. Sift mixture. Set aside.
  • Pour buttermilk into ¼ cup measure. Set aside.
  • Place vinegar in small bowl. Set aside.
  • Cream butter and sugar in stand mixer fitted with the paddle attachment at medium speed until light and fluffy.
  • Add egg to batter. Mix for 30 seconds until combined.
  • Add vanilla and red food coloring. Scrape down sides of bowl.
  • Turn mixer speed to low. Add half of flour mixture. Add buttermilk. Repeat. Let combine for 30 seconds. Scrape down sides of bowl.
  • Add baking soda to vinegar. Stir. Immediately add to batter. Turn mixer speed to high for 15 seconds.
  • Portion out batter into muffin tins using ¼ cup measure.
  • Bake for 15 minutes or until tops bounce back slightly when touched. Remove from oven.
  • Let cool on cooling rack for 10 minutes, then remove from tin to let them cool completely.

Cream Cheese Frosting

  • Chill mixing bowl in fridge for 10 minutes.
  • Beat cold butter for 30 seconds on medium high.
  • Add cold cream cheese. Beat for 90 seconds.
  • Add vanilla and sour cream. Beat for 30 seconds.
  • Add powdered sugar and beat on low for 10 seconds. Turn speed to high and beat for 80-90 seconds.
  • Transfer cream cheese frosting to piping bag and decorate cooled cupcakes using 1M tip.

Notes

  • If you want to decorate the cupcakes as pictured, double the cream cheese frosting recipe.

Nutrition

Serving: 1cupcake | Calories: 280kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Cholesterol: 57mg | Sodium: 218mg