Description
Delight in these classic Red Velvet Cupcakes, featuring a moist, tender crumb enhanced by a hint of cocoa and vibrant red gel food coloring. Topped with creamy, luscious cream cheese frosting and decorated with charming heart chocolates, these cupcakes are perfect for celebrations or any sweet craving.
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)
- 1/2 cup Buttermilk
Cream Cheese Frosting
- 1 cup Unsalted butter (room temperature)
- 6 oz Cream cheese (room temperature)
- 3 1/2 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
Decoration
- Heart chocolates (for decorating)
Instructions
- Preheat Oven: Preheat your oven to 350℉ and line a 12-cup cupcake pan with cupcake liners for easy removal and cleanup.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure an even distribution and to remove lumps.
- Cream Butter, Oil, and Sugar: Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes until the mixture turns pale and fluffy, which helps form a light cupcake texture.
- Add Wet Ingredients: Mix in the pure vanilla extract, white vinegar, sour cream, eggs, and red gel food dye on medium speed until everything is fully combined, creating a smooth, vibrant batter.
- Combine Dry and Wet: Add the sifted dry ingredients and buttermilk to the wet mixture and mix on low speed just until combined. Use a rubber spatula to gently fold the batter, preventing overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Use a large cookie scoop or spoon to divide the batter evenly among cupcake liners, filling each about two-thirds full for proper rising.
- Bake: Place the pan in the preheated oven and bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting – Sift Sugar: In a medium bowl, sift the powdered sugar to remove any lumps before mixing.
- Beat Butter and Cream Cheese: In a large bowl, beat the unsalted butter on high speed for 2 minutes until fluffy. Scrape down the bowl, then add the cream cheese and beat on high speed for 1 minute until smooth.
- Incorporate Sugar and Flavor: Add half of the powdered sugar to the butter and cream cheese mixture and mix on low speed. Add the remaining sugar along with vanilla extract, continuing to mix on low until combined. Then increase to high speed and beat until the frosting is creamy and smooth.
- Decorate Cupcakes: Using a piping bag fitted with a large tip, pipe the cream cheese frosting generously onto each cooled cupcake. Top each with a heart chocolate to finish with a festive touch.
Notes
- Ensure all room temperature ingredients for best mixing and texture.
- Do not overmix the batter to keep cupcakes tender and moist.
- Use gel food coloring for vibrant color without thinning the batter.
- Let cupcakes cool completely before frosting to prevent melting.
- Store frosted cupcakes in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
