Red Velvet Cupcakes
These Red Velvet Cupcakes are soft, moist, and pretty simple to make from scratch. With a subtle chocolate flavor, a tender crumb, and just the right amount of tang, this recipe is unbeatable!
Servings 12 cupcakes
Ingredients
For the cupcakes:
- ¼ cup (56 grams) plain hot coffee or boiling water
- 2 tablespoons (12 grams) unsweetened natural cocoa powder
- 1 cup + 2 tablespoons (140 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅛ teaspoon ground cinnamon, optional
- 1 cup (200 grams) granulated sugar
- ¼ cup (55 grams) fresh vegetable oil
- ½ stick (57 grams) unsalted butter, melted
- 1 large egg, at room temperature
- ½ cup (119 grams) buttermilk, at cool room temperature (67°F)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons
red gel food coloring - ½ teaspoon distilled white vinegar
For the cream cheese frosting:
- ¾ stick (85 grams) unsalted butter, at cool room temperature (67°F)
- 1 ½ cups powdered sugar (188 grams), sifted (Don’t skip sifting!)
- 6 ounces (170 grams) cream cheese, completely softened to room temperature (brick-style, not spreadable)
- 1 ½ teaspoons vanilla paste or vanilla extract
Instructions
For the cupcakes:
- Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners.
- In a glass measuring cup or small bowl, whisk the hot coffee and cocoa powder together, then cover and let stand for 5 minutes.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter.
- Add in the egg and whisk for twenty seconds, or until very well combined.
- Add in the buttermilk, vanilla, and red food coloring and whisk to combine. Then whisk in the vinegar and coffee mixture.
- Using a fine-mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated. The batter will be thin.
- Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Lightly tap the bottom of the muffin pan against the counter several times to release any air bubbles.
- Bake until cupcake tops are no longer sticky to the touch and a cake tester or toothpick comes out clean (about 17-20 minutes). It’s normal for the tops to look slightly spongy.
- Let cupcakes cool in pan on a wire rack for 10 minutes before removing from the pan to cool completely (about 1 hour).
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sifted powdered sugar on low. Gradually increase to medium-high to prevent a sugar cloud.
- Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!)
- Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy.*
- Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
Video
Notes
*If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.
Recipe Link
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