Description
These Red Velvet Cupcakes are soft, moist, and perfectly balanced with a subtle cocoa flavor and classic tangy cream cheese frosting. Ideal for special occasions or a delicious treat, they are topped with heart chocolates for an extra festive touch.
Ingredients
Scale
Cupcakes:
- 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:
- 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: Preheat your oven to 350℉ (175℃). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Beat Butter, Oil, and Sugar: In a large bowl, use a mixer to beat the unsalted butter, oil, and granulated sugar on high speed for 2 minutes until the mixture becomes pale and fluffy.
- Add Wet Ingredients: Add vanilla extract, white vinegar, sour cream, eggs, and red gel food dye to the butter mixture. Mix on medium speed until thoroughly combined.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients and buttermilk to the wet mixture. Mix on low speed just until combined, then stop mixing and fold the batter gently with a rubber spatula to ensure an even consistency.
- Scoop Batter: Using a large cookie scoop, evenly distribute batter into the cupcake liners, filling each about two-thirds full.
- Bake: Place the cupcake pan in the preheated oven and bake for 17-19 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to rest in the pan for 10 minutes, then transfer them to a wire cooling rack. Cool completely before frosting.
- Prepare Frosting – Sift Sugar: In a medium bowl, sift the powdered sugar and set aside.
- Beat Butter and Cream Cheese: In a large bowl, beat the unsalted butter on high speed for 2 minutes until creamy. Scrape the bowl and add the cream cheese, then beat on high speed for 1 minute until smooth.
- Add Powdered Sugar and Vanilla: Scrape the bowl to remove any remaining chunks. Add half of the powdered sugar and mix on low speed. Add the remaining powdered sugar along with the vanilla extract and mix on low until combined, then increase to high speed and beat until the frosting is fluffy and creamy.
- Decorate: Use a large piping tip to pipe the cream cheese frosting onto the cooled cupcakes. Top each cupcake with a heart-shaped chocolate for decoration.
Notes
- Using room temperature ingredients helps create a smooth batter and creamy frosting.
- Be careful not to overmix the batter after adding dry ingredients to keep cupcakes tender.
- The red gel food dye provides vibrant color without thinning the batter.
- Sifting the powdered sugar prevents lumps in the frosting.
- For best results, allow cupcakes to cool completely before frosting to avoid melting.
- Substitute Greek yogurt for sour cream if preferred, maintaining the same quantity.
