Classic Red Velvet Cupcakes
These are the red velvet cupcakes I grew up on - moist, with just a hint of cocoa and that tangy cream cheese frosting. Perfect for when you want something a little fancy but not too complicated.
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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.
Notes
Use natural cocoa powder, not dutch-processed. Cupcakes must be completely cool before frosting or it will melt.