Red Velvet Cupcakes Cream (Print version)

Tender red velvet cupcakes paired with smooth cream cheese frosting, ideal for any occasion.

# Ingredient List:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1/4 cup sour cream, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)
12 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

13 - 8 oz cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 2 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# How To Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition.
05 - Mix in buttermilk, sour cream, vanilla extract, and red food coloring until fully combined.
06 - Add the dry ingredient mixture to the wet in two parts, gently mixing until just combined.
07 - Stir in white vinegar carefully to complete the batter.
08 - Divide the batter evenly among the liners, filling each approximately two-thirds full.
09 - Bake for 16 to 18 minutes or until a toothpick inserted into the center emerges clean.
10 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11 - Beat cream cheese and butter until smooth and creamy.
12 - Gradually add powdered sugar, vanilla extract, and salt, then beat until light and fluffy.
13 - Pipe or spread frosting evenly on completely cooled cupcakes.

# Expert Advice:

01 -
  • The cream cheese frosting has just enough tang to balance the sweetness without feeling heavy.
  • They stay moist for days, which means you can bake ahead and not worry about them drying out.
  • The color alone makes people smile before they even take a bite.
02 -
  • Cold eggs or cold buttermilk can make the batter curdle, so give them time to come to room temperature.
  • Sifting the powdered sugar before adding it to the frosting saves you from a gritty texture that no amount of mixing will fix.
  • Don't skip the vinegar, it reacts with the baking soda and helps the color stay bright and the crumb stay soft.
03 -
  • Weigh your flour if you can, it's the most reliable way to avoid dense cupcakes.
  • Beat the frosting on low speed once it comes together to get rid of any air bubbles that make it look messy when piped.
  • If your frosting is too soft, chill it for ten minutes, if it's too stiff, add a teaspoon of milk and beat again.

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