Moist Red Velvet Cupcakes with Cream Cheese Frosting
Calories: 26
Adjust Servings Here: 12 cupcakes
Description
Nothing beats rich, moist, light, and airy red velvet cupcakes topped with luxurious no-butter cream cheese frosting. This simple and easy recipe will have you making these cupcakes more often than you planned.
Ingredients
Cupcakes
- ⅓ cup (80 ml) Buttermilk
- 2 tbsp Red food color or 1/2 tsp food gel color
- ½ tsp Vinegar
- 1 ¼ cup (155 g) All-purpose flour
- 1½ tbsp Cocoa powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 large Egg
- ¾ cup (150 g) Sugar
- ⅓ cup (80 ml) Canola oil
- 2 tbsp Vanilla extract
Frosting
- 8 oz (226 g) Cream cheese
- 8 oz (226 g) Powdered sugar
- 1 tbsp Whipping cream
- 1 tsp Salt
- ½ tsp Lemon juice
- 1 tsp Vanilla extract
Instructions
Cupcakes
- Prep - Preheat the oven to 325°F / 165°C/ Gas mark 3. Line your muffin pan with cupcake liners
- Red color - Combine the red food color and vinegar with the buttermilk and stir well. Set aside1/2 tsp Vinegar, 2 tbsp Red food color, ⅓ cup Buttermilk
- Dry ingredients - In a small bowl sift together, flour, cocoa powder, baking powder, baking soda, & salt. Set aside1 ¼ cup All-purpose flour, 1½ tbsp Cocoa powder, 1 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Whip - In a bowl of a stand mixer, whip the whole egg for a minute then gradually add the sugar and vanilla extract. Continue to whip until light and fluffy.¾ cup Sugar, 1 large Egg, 2 tbsp Vanilla extract
- Wet ingredients - Next, gradually add the oil followed by the buttermilk mixture1/3 cup Canola oil
- Combine - Add the flour mixture and combine well but do not overmix.
- Liners - Divide batter equally between the cupcake liners
- Bake - Transfer to the oven and bake for about 18 to 20 mins. Cool in the pan for 10 minutes then on a cooling rack completely. Pro tip - the cupcakes must be cold before frosting. Otherwise, the frosting will melt.
Frosting
- Cream - In a mixer bowl of a stand mixer with the paddle attachment, cream the cream cheese, salt, and whipping cream until smooth.8 oz Cream cheese, 1 tbsp Whipping cream, 1 tsp Salt
- Sugar - Add powdered sugar and whip until smooth. Add the lemon juice and vanilla extract. Continue to whip for a minute or two more until light and fluffy. Pro tip - Cream cheese can curdle when over whipped a minute or two is all you need.8 oz Powdered sugar, 1/2 tsp Lemon juice, 1 tsp Vanilla extract
Assemble
- Place frosting into a piping bag with a round piping tip
- Pipe - Pipe the frosting on each cupcake. Pro tip - Give it one big squeeze until it reaches the edges of the cupcake. Continue making sure to end tall with a point.
- Enjoy
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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