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Red Velvet Cupcakes with Cream Cheese Frosting

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Soft, moist red velvet cupcakes with a delicate cocoa flavor and a beautiful red crumb, topped with rich, fluffy cream cheese frosting. Perfect for birthdays, holidays, Valentine’s Day, and special occasions.

Ingredients

  • 1 1/3 cups cake flour (or all-purpose flour)
  • 1 tbsp unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 60 g / 4 tbsp unsalted butter, softened
  • 2/3 cup caster sugar (superfine sugar)
  • 2 large eggs, at room temperature
  • 1/3 cup vegetable oil (or canola oil)
  • 1/2 cup buttermilk, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1 tbsp red food colouring
  • For the cream cheese frosting:
  • 1/3 cup unsalted butter, softened
  • 170 g / 6 oz Philadelphia block cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 1/2 cups soft icing sugar mixture (powdered sugar), sifted

Instructions

  1. Preheat the oven to 180°C/350°F (160°C fan). Line a standard 12-hole muffin tin with cupcake liners.
  2. Sift the cake flour, cocoa powder, baking powder, and salt together into a bowl. Set aside.
  3. Place 60 g softened butter in a separate mixing bowl. Beat with an electric mixer or stand mixer fitted with a paddle attachment on speed 2 for 1 minute.
  4. Add the caster sugar and beat for another 2 minutes until the mixture becomes very pale yellow, almost white.
  5. Add the eggs one at a time, beating on low speed for 30 seconds after each addition.
  6. Add the vegetable oil, buttermilk, vanilla extract, white vinegar, and red food colouring. Beat on low speed until incorporated and smooth.
  7. Sprinkle the sifted dry ingredients over the wet mixture. Mix on low speed for 20 seconds. Scrape down the sides of the bowl and mix for another 10 seconds. Avoid overmixing.
  8. Divide the batter evenly between the 12 cupcake liners, filling each approximately three-quarters full.
  9. Bake for 20 minutes or until a skewer inserted into the center of a cupcake comes out clean.
  10. Immediately transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
  11. To make the frosting, place 1/3 cup softened butter in a mixing bowl. Beat for 1 minute until smooth and slightly pale.
  12. Add the softened cream cheese and beat for another minute until smooth and creamy.
  13. Gradually add the sifted icing sugar in four batches, beating after each addition until incorporated. Start on low speed to prevent the sugar from scattering.
  14. Add the vanilla extract and salt. Beat for approximately 2 minutes until the frosting is light, fluffy, and thick enough to hold its shape.
  15. If the frosting is too soft, refrigerate for 30 minutes, then beat again briefly until smooth.
  16. Transfer the frosting to a piping bag fitted with your preferred piping tip. Generously pipe frosting onto the completely cooled cupcakes and serve.

Notes

  • Cake flour produces a softer and more tender cupcake. All-purpose flour can be substituted if necessary.
  • Use unsweetened cocoa powder for the traditional subtle chocolate flavor.
  • Use baking powder rather than baking soda as specified in the recipe.
  • Ensure the butter is softened but not melted before mixing.
  • Room-temperature eggs and buttermilk help create a smooth, evenly mixed batter.
  • To substitute buttermilk, combine 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar. Let stand for 5 to 10 minutes before using.
  • White vinegar adds a subtle tang and helps develop the traditional red velvet flavor.
  • One tablespoon of liquid red food colouring creates a vibrant red color. Use less if substituting concentrated gel food colouring.
  • Use full-fat block cream cheese rather than spreadable cream cheese for a stable frosting.
  • Sift the powdered sugar before adding it to prevent lumps.
  • Avoid overmixing the cupcake batter after adding the flour to maintain a soft texture.
  • Cool cupcakes completely before frosting to prevent the cream cheese frosting from melting.
  • If the frosting becomes too soft, refrigerate for approximately 30 minutes before whipping again.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 to 4 days.
  • Allow refrigerated cupcakes to sit at room temperature for 15 to 20 minutes before serving.
  • Unfrosted cupcakes can be frozen in an airtight container for up to 2 months.
  • Decorate with red velvet crumbs, white chocolate shavings, or sprinkles for an elegant finish.
  • Nutritional information is estimated per frosted cupcake and may vary depending on ingredients and portion sizes.

Nutrition

Find it online: https://yumfamilyrecipes.com/red-velvet-cupcakes-with-cream-cheese-frosting/