Red velvet Cupcakes with Cream Cheese Frosting

4.80 from 5 votes

Red velvet Cupcakes with Cream Cheese Frosting

Delicious soft , bright and colorful red velvet cupcakes with cream cheese frosting a dessert for any special occasion that tastes as good as it looks.

Prep Time20

Cook Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 529kcal

Author: Nisha

Ingredients

Dry Ingredients

1 ⅓ cup cake flour Swans brand
2 tbsp cocoa powder unsweetened natural Hersheys brand
½ tsp baking soda
¼ tsp salt
¼ cup unsalted butter
1 cup granulated sugar

Wet Ingredients

1 large egg
1 tsp vanilla extract
¼ cup vegetable oil
2 tbsp food coloring red or beet juice or natural food coloring
½ tsp white vinegar distilled
⅔ cup buttermilk full fat

For Cream Cheese Frosting

1 block Cream cheese Philadelphia brand at room temperature
½ cup unsalted butter at room temperature
2 cups powdered sugar Confectioners
1 tsp vanilla extract

Instructions

Pre-heat oven to 350 deg F.
Line the cupcake tray with liners.
Sift the cake flour, cocoa powder , baking soda and salt into a bowl so the combined flour is mixed well , smooth and there are no lumps.
Using a stand mixer with a paddle attachment ,on medium speed , cream the sugar and butter for 5 minutes or until smooth and mixed well.
Scrape from sides using a spatula from time to time if required to mix evenly.
Add the egg and incorporate it in the batter.
Add the rest of the wet ingredients, namely oil, vanilla extract, and distilled white vinegar.
Beat for about 2 minutes .
Add red food coloring as per your liking.
Add the flour in three additions alternating with buttermilk ensure that flour is added last.
Divide the batter into the cupcake liners , ensure they are only half full.
Bake for about 18 to 20 minutes minutes or when a tooth pick inserted in the center comes out neatly without any batter.
Cool on a cooling rack . They can be frosted when completely cool.

Cream Cheese Frosting

Whip the butter and beat for about two minutes.
Add the sifted powdered sugar and beat until they all come together..
Add the cream cheese and vanilla extract on medium speed until combined and creamy.
Beat for another 2 to 3 minutes.
Add more powdered sugar if you want to get a thicker consistency.
Refrigerate for 30 minutes or use immediately.
Decorate the cupcake with the cream cheese frosting

Video

Notes

The cupcake in today's recipe uses cake flour. Cake flour is normally used when you want the cake to be extra soft and tender. The Tres Leches cake recipe I posted earlier uses cake flour as well. I use Swan's or Softasilk brand, and it has always worked out well for me. Cake flour is made from soft wheat flour, and the gluten proteins in it are very weak.
If you have All-purpose flour handy, no worries, there is a quick workaround that you can use. Just remove 2 tablespoons of flour from one cup of All-purpose flour. Then replace it with 2 tbsp of cornstarch, and whisk it or sift it using a sieve so it is evenly mixed.
These cakes have been present since the Victorian Era in the 1800s ( history of the fancy red velvet cake). The velvet highlights the smooth and soft texture of this cake. The raw cocoa that was available for baking in the early days neutralized the acids in the batter to give the bright red burgundy hue, unlike the cocoa powder available these days.
Red food coloring is an easier option for baking red velvet cupcakes today. At least two small tubes of red food coloring will be required to get the bright red color. You can start with one and then increase as needed. The batter will look pinkish and will turn red on baking.
If you prefer to avoid artificial food coloring, beet juice or beet powder makes a wonderful natural alternative. I’ve tried both, and I personally love the subtle, earthy tone that natural coloring gives. While you won’t get that classic bright red hue, the cupcakes will take on a lovely deep pink shade instead. Just be mindful not to add too much beet juice or powder, as it can slightly alter the flavor.
Distilled white vinegar can help bring out the bright color of the cake.
A very important tip is never to fill the cupcake liners fully; it's better to fill them half full. I learned it the hard way with my cupcakes rising all the way up. If you fill it only till half, the cupcakes will rise beautifully, and the frosting will look just perfect on them.
Ensure all the ingredients used in the recipe are at room temperature before you start making the cupcakes. The ingredients like buttermilk, butter, cream cheese, and egg especially need to be kept out of the refrigerator until they are at room temperature for better results. Use natural unsweetened cocoa powder like Hershey's.

Nutrition