Description
Delight in these classic Red Velvet Cupcakes topped with a smooth and tangy cream cheese frosting. Perfectly moist and fluffy, these cupcakes combine the subtle cocoa flavor with a rich red hue, making them a festive treat for any occasion.
Ingredients
Scale
Cupcakes
- 1 1/3 cups cake flour (sub plain / all purpose flour)
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder (not baking soda)
- Pinch of salt
- 60g / 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)
- 1/2 cup buttermilk, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 tbsp red food colouring
Cream Cheese Frosting
- 1/3 cup unsalted butter, softened
- 170g / 6oz 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
- Preheat and prepare – Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to ensure easy removal and clean presentation.
- Mix dry ingredients – In a bowl, whisk together the cake flour, cocoa powder, baking powder, and a pinch of salt to evenly distribute the leavening agent and cocoa flavor throughout the batter.
- Cream butter and sugar – In a separate large mixing bowl, beat the softened butter with the caster sugar until light and fluffy, this incorporates air and helps the cupcakes rise well.
- Add eggs and wet ingredients – Beat in eggs one at a time to the creamed butter mixture, then gradually add vegetable oil, buttermilk, vanilla extract, white vinegar, and red food coloring. Mix until just combined, ensuring not to overmix to keep the cupcakes tender.
- Combine wet and dry – Gently fold the dry ingredients into the wet mixture until just combined, taking care to maintain the batter’s light texture without overworking.
- Fill the cupcake liners – Divide the batter evenly among the liners, filling each about two-thirds full to allow room for rising.
- Bake – Place the tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes – Remove cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting – Beat together the softened butter and cream cheese until smooth and creamy. Add vanilla extract and salt, then gradually mix in sifted icing sugar until the frosting reaches a smooth and spreadable consistency.
- Frost cupcakes – Once the cupcakes are completely cooled, generously frost each with the cream cheese frosting using a spatula or piping bag for a decorative finish.
Notes
- Note 1: Cake flour gives a tender crumb but can be substituted with all-purpose flour with a slight texture difference.
- Note 2: Use unsweetened cocoa powder to achieve the traditional red velvet flavor.
- Note 3: Baking powder is used for leavening, not baking soda, to achieve proper rise and texture.
- Note 4: Ensure the butter is softened to room temperature for smooth mixing.
- Note 5: Eggs should be at room temperature to help blend thoroughly into the batter.
- Note 6: Buttermilk at room temp reacts with baking powder for lighter cupcakes.
- Note 7: White vinegar reacts with baking powder to enhance lift and flavor balance.
- Note 8: Use Philadelphia block cream cheese for a rich, authentic frosting texture.
- Note 9: Sift icing sugar to prevent lumps for a silky frosting.