You can eat these red velvet cupcakes any time of the year because they are soft, buttery, and moist. They're very simple to make, and the cream cheese frosting you make yourself goes on top.
INGREDIENTS
– 1 ⅓ cups cake flour spooned & leveled (145 grams)– 2 tablespoons natural unsweetened cocoa powder (10 grams)– ½ teaspoon baking soda– ¼ teaspoon salt– ¼ cup unsalted butter softened to room temperature (60 grams)– 1 cup granulated sugar (200 grams)– 1 large egg room temperature– ¼ cup oil canola or vegetable work well (60 ml)– 1 tablespoon liquid red food coloring (15 ml)– 1 teaspoon pure vanilla extract– ½ teaspoon distilled white vinegar– ⅔ cup buttermilk room temperature (160 ml)
INGREDIENTS
FOR THE CREAM CHEESE FROSTING:– ½ cup unsalted butter softened (115 grams)– 1 (8-ounce) package brick-style cream cheese softened (226 grams)– 2 cups powdered sugar (240 grams)– 1 teaspoon pure vanilla extract
INSTRUCTIONS
Heat the oven to 350°F (180°C). Reserve 16 cupcake liners for two 12-count muffin pans. Sift cake flour and cocoa powder into a large bowl, then add baking soda and salt. Set aside.
1
In a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer, cream the butter and sugar on medium speed for 4–5 minutes until light and fluffy. After mixing the egg, add the oil, red food colouring, vanilla extract, and vinegar, scraping the bowl.
2
Alternate adding the dry ingredients and buttermilk three times, starting and ending with the dry. Be careful not to overmix the batter and mix each addition until just combined. Fill each of the 16 cupcake liners in the prepared muffin pans halfway with batter.
3
Bake the cupcakes for 15–18 minutes until the tops spring back and a toothpick inserted into the centre comes out clean. Carefully remove the cupcakes from the pan and cool on a wire rack.
4
Beat cream cheese until smooth in a stand mixer with the paddle attachment or a large bowl with a handheld mixer. Butter should be mixed for 30 seconds to 1 minute until smooth.
5
Add powdered sugar and vanilla extract and mix until combined, scraping bowl sides as needed. After the cupcakes cool, pipe frosting on top.