Red Velvet Cupcakes with Cream Cheese Frosting at home
- Yield 24
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Red Velvet Cupcakes with Cream Cheese Frosting at home is a dessert recipe on Avoteb. The yield on the card is 24. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 24 servings
- 2 1/2 cups sifted cake flour (not all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 2 oz. red food coloring (two bottles)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 lb (2 blocks) cream cheese (not softened)
- 1 stick (1/2 cup) butter, at room temperature
- 1 Tbsp. vanilla extract
- 4 cups powdered sugar, sifted
Method
Warm oven to 350 degrees. Line 24 muffin tins with cupcake papers.
Sift together the cake flour, baking powder, and salt into a medium bowl; keep nearby. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; keep nearby.
In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Tip in one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined
In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are about 3/4 full. (You can use an ice-cream scoop for this!) Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Stir in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
Kitchen notes
- 1 (18.25 oz.) box red velvet cake mix
- 1/2 cup vegetable or canola oil
