Prep: 5-10 minutes Bake: 350ºF Cook: 20 minutes
Red Velvet Cupcakes are a staple in the cupcake world. Ever since their appearance in the sphere of the baked goods, they have made their mark. I believe there are two factors that will either make or break your red velvet cupcakes. Cake moisture and your frosting are two key factors that will elevate your red velvet cupcakes. Since the cakes tend to be on the sweeter side, I recommend pairing a more savory cream cheese frosting with these cupcakes to offer a little more balance on your palette.
To this day, I still have family members and friends begging me to make my red velvet cupcakes paired with my ‘famous’ cream cheese frosting. Depending on the time that I have to make my cupcakes, I will switch between using the homemade red velvet cake recipe by Ali on her blog Gimme Some Oven. This recipe is not only amazing but also quick and simple and will impress anyone that takes a bite out of these cupcakes! The cream cheese frosting recipe that I pair with Ali’s homemade red velvet cupcake recipe, is my special recipe that will knock anyone’s socks off. Enjoy!
- 2 1/2 cups of sifted cake flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 Tablespoons of unsweetened cocoa powder
- 1 1/2 cups of sugar
- 2 oz. of red food coloring (two bottles, or as much as you want to add for the color)
- 1/2 cup of unsalted butter, softened
- 1 teaspoon of vanilla
- 1 cup of buttermilk, at room temperature
- 2 eggs, at room temperature
- 1 teaspoon of white vinegar
- 1 teaspoon of baking soda
- Preheat oven to 350ºF and line muffin tins with cupcake liners.
- Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.
- Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk.
- Beat in another third of flour mixture, then second half of buttermilk.
- End with the last third of the flour mixture, beat until well combined, making sure to scrape down the both with a spatula.
- In a small bowl, mix vinegar and baking soda. (It will fizz!) Add vinegar mixture to the cake batter and still well to combine.
- Fill cupcake cups with cake batter until they are about 3/4 full.
- Bake for approximately 20-22 minutes, and try to rotate the pans about halfway through to ensure even baking.
- Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
- 16 oz. of cream cheese
- 6 Tablespoons of butter (let it sit out and soften a little)
- 1 teaspoon of vanilla
- 4 teaspoons of sour cream
- 2 cups of powdered sugar
- Mix together cream cheese and butter.
- Add vanilla and sour cream.
- Sift and gradually add the powdered sugar, while mixing well.
- Pipe frosting as desired.
- Add garnish if desired.