These are the BEST Red Velvet Cupcakes! These classic red velvet cupcakes are so soft and fluffy and topped with most delicious tangy cream cheese frosting. These classic bright and festive red velvet cupcakes are so easy to make and an absolute treat.
Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything is combined.
200 g all-purpose flour, 200 g granulated sugar, 2 tablespoon unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
110 g buttermilk, 120 g sour cream, 75 g vegetable oil, 2 teaspoon white vinegar, 2 large eggs, 1 ½ teaspoon vanilla extract, ¾ teaspoon red food color paste
Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely.
CREAM CHEESE FROSTING
Take the butter out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.
200 g butter
Then in your stand mixer, using the paddle attachment, or with an electric hand mixer, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.
100 g full-fat cream cheese, ½ teaspoon vanilla bean paste
Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with the butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes on low speed.
360 g powdered sugar
Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M and pipe the buttercream of the cupcakes. Optional decorate with sprinkles.
Notes
Notes: Red food color paste is better to use than red liquid food color as it will give a much richer red color. You'll therefore need to add a lot less color that if it is liquid color.