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Red Velvet Cupcakes

This recipe makes 16 cupcakes. Prepare the frosting as the cupcakes cool off. You may want to remove the butter and the cream cheese from the refrigerator a couple of hours prior to making them as they get less lumpy if they are room temperature.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 16 cupcakes

Ingredients

For the cupcakes

  • 2 1/2 cups or 312 grams all purpose flour
  • 1 1/2 cups or 300 grams granulated sugar
  • 1 tsp or 5 grams baking soda
  • 1/2 tsp or 3 grams salt
  • 2 tbsp or 12 grams cocoa powder
  • 1/2 cup or 120 ml vegetable oil
  • 1 cup or 237 ml buttermilk
  • 1/2 tsp white vinegar for the color to set
  • 2 large eggs
  • 2 tsp red food coloring
  • 1 tsp or 2 pkgs vanilla extract

For the cream cheese frosting

  • 24 oz or 750 grams cream cheese in room temperature
  • 1 cup or 225 grams butter room temperature
  • 6 cups or 680 grams powdered sugar
  • 1 tsp or 1 pkg vanilla

Instructions

  1.  First of all,preheat the oven to 350 degrees Fahreneit or 175 degrees celcious

  2. In a large bowl place the sifted flour, the baking soda, the salt and cocoa powder together.

  3. In a second bowl, combine all the wet ingredients (vegetable oil, buttermilk, eggs, food coloring, vanilla extract, vinegar, water)  including the sugar  because sugar always counts as a wet ingredient and the food coloring and whisk smooth.

  4. Add the flour mixture to the wet ingredients and whisk smooth. Poor the batter into 16 paper lined cupcake molds and fill the 3/4 of the way through.

  5.  Finally,bake at 350 degrees F for 18-25 minutes or until springy to the touch when gently pressed in the centers.

  6. Remove from the oven when done and cool completely. While they cool, prepare the frosting.

  7.  Furthermore for the frosting, place in a bowl and while using the paddle attachment in your standing or hand held mixer, place the room temperature butter and cream cheese. Mix well till they are blended well together and smooth, about 3 minutes. Add the powdered sugar and the vanilla and blend well together. If the mixture is too runny, you may add a little bit more powdered sugar. If it is too dense you may add a tablespoon of milk or so. 


  8. When the cupcakes are cooled completely, frost the cupcakes and enjoy!

Recipe Notes