Ingredients (~18 cupcakes)
Red Velvet Cupcakes
- 1 1/2 cups + 3 Tbsp all-purpose flour
- 2 1/2 Tbsp natural cocoa powder (not dutch-processed)
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/4 cup + 1 Tbsp unsalted butter, melted
- 1/4 cup + 1 Tbsp canola or vegetable oil
- 1 cup + 2 Tbsp granulated sugar
- 2 eggs, room temperature
- 2/3 cup low fat buttermilk
- 2 Tbsp liquid red food coloring
- 2 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
Cream Cheese Frosting
- 9 oz (2 1/4 sticks) unsalted butter, softened
- 9 oz cream cheese, softened
- 4 1/2 cups confectioner’s sugar, sifted
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 tsp milk or cream, as needed
- sparkling sugar (optional)
Prep Your Cupcake Tins and Mix the Dry Ingredients
Preheat your oven to 350F and line 18 cupcake wells with liners – you’ll need one standard 12-cup tin and one 6-cup tin, or use two 12-cup tins.
Sift the flour and cocoa powder into a bowl; The cocoa can be stubborn and clump up if you skip this step.
Whisk in the baking soda and salt until evenly distributed.
Combine the Wet Ingredients
In a separate bowl, whisk together the melted butter, oil, and sugar until smooth.
Add the eggs one at a time, whisking well after each addition until the mixture is smooth and glossy.
Whisk in the buttermilk, food coloring, apple cider vinegar, and vanilla until evenly combined – the mixture will look bright red at this point.
Bring the Batter Together
Add the dry ingredients to the wet mixture and stir just until incorporated.
Don’t overmix here – the batter can have some lumps and doesn’t need to be perfectly smooth. Overmixing will make the cupcakes tough.
Fill and Bake the Cupcakes
Divide the batter evenly between your lined cupcake wells – each should be about 2/3 full.
Bake for ~15-18 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Transfer to a wire rack and allow to cool completely before frosting – this usually takes ~45 minutes.
Make the Cream Cheese Frosting
In a stand mixer, beat the softened cream cheese and butter together on medium-high speed until well-combined and fluffy – about 2-3 minutes.
Scrape down the bowl and beaters, then add the powdered sugar gradually, starting on the lowest speed to avoid a sugar cloud.
Once incorporated, increase to medium-high and beat just until smooth and fluffy.
Beat in the vanilla and salt, then add milk or cream 1 teaspoon at a time until you reach your desired consistency.
Frost and Finish the Cupcakes
Transfer the frosting to a pastry bag fitted with your favorite tip, or just use a knife to spread it on.
Pipe or spread onto the completely cooled cupcakes – warm cupcakes will melt the frosting.
Sprinkle with sparkling sugar if you want a little extra sparkle, then enjoy.
Classic Red Velvet Cupcakes
Ingredients
Red Velvet Cupcakes
- 1 1/2 cups + 3 Tbsp all-purpose flour
- 2 1/2 Tbsp natural cocoa powder not dutch-processed
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/4 cup + 1 Tbsp unsalted butter melted
- 1/4 cup + 1 Tbsp canola or vegetable oil
- 1 cup + 2 Tbsp granulated sugar
- 2 eggs room temperature
- 2/3 cup low fat buttermilk
- 2 Tbsp liquid red food coloring
- 2 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
Cream Cheese Frosting
- 9 oz unsalted butter 2 1/4 sticks, softened
- 9 oz cream cheese softened
- 4 1/2 cups confectioner’s sugar sifted
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 tsp milk or cream as needed
- sparkling sugar optional
Instructions
- Preheat oven to 350F and line 18 cupcake wells with liners.
- Sift flour and cocoa powder into a bowl, then whisk in baking soda and salt.
- In a separate bowl, whisk melted butter, oil, and sugar until smooth.
- Add eggs one at a time, whisking well after each addition.
- Whisk in buttermilk, food coloring, vinegar, and vanilla until combined.
- Add dry ingredients to wet mixture and stir just until incorporated without overmixing.
- Fill cupcake wells 2/3 full with batter.
- Bake 15-18 minutes until a toothpick comes out with moist crumbs.
- Cool completely on a wire rack for 45 minutes.
- Beat softened cream cheese and butter on medium-high speed for 2-3 minutes until fluffy.
- Add powdered sugar gradually on low speed, then beat on medium-high until smooth.
- Beat in vanilla and salt, adding milk 1 teaspoon at a time to reach desired consistency.
- Pipe or spread frosting onto completely cooled cupcakes.
- Sprinkle with sparkling sugar if desired.
