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–+ servings

Red Velvet Cupcakes

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.
5 fra 17 stemmer
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

Ingredients
 
 

RED VELVET CUPCAKES

  • 200 g all-purpose flour
  • 200 g granulated sugar
  • 2 tablespoon unsweetened Dutch cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 110 g buttermilk
  • 120 g sour cream 14-18% room temperature
  • 75 g vegetable oil
  • 2 teaspoon white vinegar
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract
  • ¾ teaspoon red gel food coloring or vegan food coloring see notes

CREAM CHEESE FROSTING

  • 200 g butter
  • 100 g full-fat cream cheese
  • 360 g powdered sugar
  • ½ teaspoon vanilla bean paste

Instructions
 

RED VELVET CUPCAKES

  • 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 Dutch 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 14-18%, 75 g vegetable oil, 2 teaspoon white vinegar, 2 large eggs, 1 ½ teaspoon vanilla extract, ¾ teaspoon red gel food coloring or vegan food coloring
  • 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

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.
The amount can also depend on your food color, see if it needs more for a deep red color

Nutrition

Carbohydrates: 61gProtein: 4gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 78mgSodium: 317mgPotassium: 70mgFiber: 1gSugar: 47gVitamin A: 630IUVitamin C: 0.2mgCalcium: 42mgIron: 1mg
Keyword cream cheese frosting, cupcakes, red velvet, red velvet cupcakes
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