With gorgeous red color, these super-moist and fluffy Red Velvet Cupcakes topped with luscious swirls of a cream cheese frosting are simply delicious. This recipe is just in time for Valentine’s Day and making these scrumptious cupcakes is the perfect way to pamper your special someone with a decadent, sweet treat. After all, who doesn’t love cupcakes?! 🙂
Notes on the Recipe, Tips and Tricks
If you don’t have cake flour, make your own by sifting together 2 cups all-purpose flour + 1/2 cup corn starch.
Use a mild vegetable oil like soybean or canola.
If using gel food coloring, add just 1/2 tsp as it’s more concentrated than the liquid food coloring.
Don’t over-mix the batter. This will lead to dense and heavy cupcakes.
After adding the baking soda and vinegar, work quickly to transfer the batter into the pans and then into the oven. Don’t let the batter sit too long or the cupcakes will deflate.
This recipe is generous and there will be some leftover batter. Resist the urge to fill-up the cups as they will overflow during baking. Fill the cups just two-thirds full.
The secret to moist cupcakes is to not over-bake them; 20 minutes is all it takes. Also, as soon as they are cool enough to handle, remove the cupcakes from the pan so they don’t continue baking.
At the end of the day, refrigerator any remaining cupcakes in an air-tight container. Cupcakes can also be frozen for up to 2 months.
If you enjoyed this recipe, you may also like: Sponge Cake (Banh Bong Lan).
for the Cupcakes
2 1/2 cups cake flour
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/3 cups vegetable oil
2 large eggs, room temperature
2 Tbsp red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
for the Cream Cheese Frosting
4 ounces unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 pound (4 cups) confectioners sugar
1 tsp lemon juice
3/4 teaspoon pure vanilla extract
Line two cupcake pans with baking cups. Pre-heat the oven to 350 degrees Fahrenheit.
Sift the cake flour, cocoa powder and salt into a medium bowl. Stir to combine.
In a stand mixer, add the sugar and vegetable oil and whisk together on Medium High speed until combined, approximately 15-20 seconds. Add one egg to the mixture and whisk until incorporated, approximately 10 seconds. Add the second egg and whisk until incorporated. Turn off the mixer.
Add the vanilla extract and red food coloring. Starting on Low speed and gradually increasing to Medium speed, whisk for 15 seconds or until evenly combined.
Add one-third of the flour mixture, approximately 1 cup, along with half of the buttermilk and mix on Low speed until most of the dry ingredients are incorporated. Add another third of the flour mixture, the remaining buttermilk and continue whisking. Add the remaining flour mixture and whisk together. Stop the mixer and scrape around the bowl working in the remaining dry ingredients. Whisk for another 10 seconds.
In a small bowl, combine the baking soda and vinegar. Pour into the batter and whisk together on Medium speed for 10 seconds.
Bake the cupcakes for 20 minutes. Test for doneness by inserting a toothpick and making sure it comes out clean.
Remove the pans from the oven and allow to cool for 5 minutes. Transfer the cupcakes to a wire rack and allow to cool for another 30 minutes.
Sift the confectioners sugar into a large bowl.
In a stand mixer, whisk the cream cheese and butter on Medium speed until fluffy, approximately 2-3 minutes.
On Low speed, confectioners sugar, 1 cup at a time, and mix together until the sugar is fully incorporated. Stop the mixer and scrape around the bowl working in any remaining sugar.
Add the lemon juice and vanilla extract. Whip the frosting on Medium High speed until fluffy, approximately 15 seconds.
Yields: 24 cupcakes
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