Description
Irresistible Red Velvet Cupcakes with Creamy Frosting Magic
Ingredients
Scale
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoon unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g buttermilk
- 120 g sour cream 14-18%
- 75 g vegetable oil
- 2 teaspoon white vinegar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon red gel food coloring
- 200 g butter
- 100 g full-fat cream cheese
- 360 g powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
- Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake pan with delightful cupcake liners.
- Sift together the dry ingredients in a bowl, including flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine the wet ingredients in another bowl by whisking together buttermilk, sour cream, vegetable oil, vinegar, eggs, vanilla extract, and red gel food coloring.
- Mix the wet and dry ingredients together slowly until the batter is smooth and free of lumps.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full, and bake for 20-23 minutes.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the cream cheese frosting by softening the butter and cutting it into cubes.
- Cream the butter in a stand mixer on high speed for 5 minutes until light and fluffy.
- Add the vanilla bean paste and cream cheese, mixing for about 1 minute.
- Gradually mix in the sifted powdered sugar in two parts at low speed, then mixing for a final 2 minutes on low until smooth.
- Beat the frosting by hand to remove any air bubbles, then pipe generously onto your cooled cupcakes.
Notes
- Store cupcakes in an airtight container for up to 3 days.
- Frosting can be made ahead and stored in the refrigerator.
- For a richer flavor, let cupcakes sit for a few hours before serving.
- Prep Time: 25 minutes
- Cook Time: 20-23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg