Red Velvet Cupcakes
These Red Velvet Cupcakes are so moist and tender with a light chocolate flavor.
Servings: 24 cupcakes
Ingredients
Cupcakes
- 1/2 cup butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1-2 teaspoons red gel food coloring * see notes
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons water
- 1 1/2 teaspoons white vinegar
- 1 teaspoon baking soda
Cream Cheese Frosting
- 16 ounces cream cheese room temperature
- ½ cup butter room temperature
- 6-8 cups powdered sugar divided
- 2 teaspoons vanilla extract ** see notes
Instructions
Cupcakes
- Preheat the oven to 350 degrees F. Place the cupcake liners in the cupcake pan.
- In a large bowl, add the 1/2 cup butter and 1 ½ cups granulated sugar. Using a hand mixer, beat on medium until light and fluffy
- Add the 2 large eggs, 1 teaspoon vanilla extract, and 1-2 teaspoons red gel food coloring . Beat until the eggs are incorporated. Scrape down the sides of the bowl.
- Add the 2 1/2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder1 1/2 teaspoons baking powder, and 1 teaspoon salt to a medium bowl. Whisk until incorporated.
- Gradually add dry ingredients and 1 cup buttermilk to the wet ingredients, alternating between the two and starting and ending with flour. Beat each addition until well combined.
- Add the 2 tablespoons water to the batter and mix well.
- Add the 1 1/2 teaspoons white vinegar and 1 teaspoon baking soda to a small bowl. Mix to combine.
- Add the vinegar mixture to the batter and beat until combined.
- Fill the cupcakes about halfway with the red velvet cake batter.
- Place in the preheated oven and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Cream Cheese Frosting
- Add the 16 ounces cream cheese to a mixing bowl and beat until smooth.
- Add in the ½ cup butter and continue to beat until incorporated.
- Add 6 cups powdered sugar and 2 teaspoons vanilla extract . Beat until the frosting comes together and the powdered sugar is incorporated.
- Add the remaining 2 cups of powdered sugar for a thicker, pipeable frosting. Beat until well incorporated.
- Frost the cupcakes. To make tall swirls, add the frosting to a piping bag fitted with a Wilton 1M tip and pipe tall swirls on top of the cupcakes, and sprinkle with festive sprinkles.
Notes
* Using no-taste red food coloring is best because it can be bitter tasting.
** To keep the frosting white, use clear vanilla extract. Storage: Store in an airtight container at room temperature for up to 5 days.
** To keep the frosting white, use clear vanilla extract. Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 360kcal | Carbohydrates: 54g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 280mg | Potassium: 93mg | Fiber: 1g | Sugar: 43g | Vitamin A: 526IU | Calcium: 48mg | Iron: 1mg
