Red Velvet Cupcakes
These red velvet cupcakes are the perfect super soft and moist cupcakes for Valentine's Day. It is topped with cream cheese frosting and a chocolate heart.
Servings: 16 cupcakes
Calories: 301kcal
Ingredients
Red Velvet Cupcakes
- 1 1/2 cups All-purpose flour
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Unsalted butter room temperature
- 1/4 cup Oil canola or vegetable
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/4 cup Sour cream room temperature or greek yogurt
- 2 Large eggs room temperature
- 1 tsp Red gel food dye I used Americolor super red
- 1/2 cup Buttermilk
Cream Cheese Frosting
- 1 cup Unsalted butter room temperature
- 6 oz Cream cheese room temperature
- 3 1/2 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- Heart chocolates for decorating
Instructions
Red Velvet Cupcakes
- Preheat the oven to 350℉. Line a 12 cup cupcake pan with cupcake liners. Set aside.
- In a medium bow, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.1 1/2 cups All-purpose flour, 2 TBSP Unsweetened cocoa powder, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
- Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will become pale in color.1/4 cup Unsalted butter, 1/4 cup Oil, 1 cup White granulated sugar
- Add in the vanilla, vinegar, sour cream, eggs, and red food dye. Mix on medium until combined.1 tsp Pure vanilla extract, 1 tsp White vinegar, 1/4 cup Sour cream, 2 Large eggs, 1 tsp Red gel food dye
- Add in the dry ingredients and buttermilk and mix on low until just combined. Take off the mixer and use a baking rubber spatula to stir the batter.1/2 cup Buttermilk
- Use a large cookie scoop to scoop the batter into the cupcake liners. Fill it 2/3rds full.
- Bake for 17-19 minutes. Bake until a toothpick inserted comes out clean.
- Let the cupcakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack. Cool completely before decorating.
Cream Cheese Frosting
- In a medium bowl, sift the powdered sugar. Set aside.3 1/2 cups Powdered sugar
- Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. Scrape the bowl and add in the cream cheese. Beat on high speed for 1 minute.1 cup Unsalted butter, 6 oz Cream cheese
- Scrape the bowl, make sure no butter chunks remain. Add in half of the powdered sugar and mix on low. Add the rest of the powdered sugar and vanilla. Mix on low until combined, then switch to high speed and beat until creamy.1 tsp Pure vanilla extract
- I used a large piping tip to pipe the frosting on top of the cupcakes. Top with a heart chocolate.Heart chocolates
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 301kcal | Carbohydrates: 50g | Protein: 2g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 161mg | Potassium: 56mg | Fiber: 1g | Sugar: 13g | Vitamin A: 621IU | Vitamin C: 0.03mg | Calcium: 44mg | Iron: 1mg