Red Velvet Cupcakes
Delightful Red Velvet Cupcakes topped with creamy cream cheese frosting, perfect for any celebration or sweet indulgence.
Ingredients
For the Cupcakes
- 1 1/3 cups cake flour (sub plain / all-purpose flour, Note 1)
- 1 tbsp cocoa powder, unsweetened (Note 2)
- 1 1/2 tsp baking powder (not baking soda, Note 3)
- 1 pinch salt
- 60 g unsalted butter, softened (Note 4)
- 2/3 cup caster sugar (superfine sugar)
- 2 large eggs, at room temperature (Note 5)
- 1/3 cup vegetable oil (or canola)
- 1/2 cup buttermilk, at room temperature (Note 6)
- 1 tsp vanilla extract
- 1/2 tsp white vinegar (Note 7)
- 1 tbsp red food coloring (yes, 1 whole tablespoon!)
For the Cream Cheese Frosting
- 1/3 cup unsalted butter, softened (Note 4)
- 170 g Philadelphia block cream cheese, softened (Note 8)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 1/2 cups soft icing sugar mixture (powdered sugar), sifted (Note 9)
Instructions
Preparation
- Preheat the oven to 180°C/350°F (160°C fan). Line a standard 12-hole muffin tin with cupcake liners.
- Sift the dry ingredients together into a bowl.
- In a separate bowl, beat the butter on speed 2 for 1 minute with an electric mixer or stand mixer.
- Add the sugar and beat for an additional 2 minutes until the mixture is very pale yellow, almost white.
- Add each egg one at a time, beating for 30 seconds after each addition.
- Incorporate the oil, buttermilk, vanilla, and red food coloring. Beat until smooth.
- Gradually add the dry ingredients and mix for about 30 seconds. Scrape down the sides and mix for another 10 seconds until smooth.
- Divide the batter between the 12 cupcake liners, about 3/4 full.
Baking
- Bake for 20 minutes or until a skewer comes out clean when inserted into the center.
- Remove cupcakes from the tin and place on a wire rack. Let them cool completely before frosting.
Frosting
- Place the softened butter in a bowl and beat until smooth and pale.
- Beat in the cream cheese until smooth.
- Gradually add the icing sugar in four parts while mixing at a low speed.
- Add vanilla and salt, then beat until fluffy. Transfer to a piping bag.
- Generously frost each cupcake as desired.
Notes
Serve on a pretty platter and enjoy with a cup of tea or a glass of milk. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Frost after thawing for the best taste. Ensure all ingredients are at room temperature before starting for the best results. Do not overmix the batter to keep the cupcakes light and fluffy. Use a measuring spoon to accurately measure your red food coloring for the best color.