Home>> Red Velvet Cupcakes
These Red Velvet Cupcakes with cream cheese frosting are delicious, rich, and perfectly sweet to match their beautiful appearance. Moist and fluffy red velvet cake batter with a deep cocoa flavor is perfectly balanced by a homemade vanilla cream cheese frosting and festive sprinkles on top in these Valentine’s Day cupcakes. Brought to us by AheadOfThyme.
- For the red velvet cupcakes:
- 1 ⅓ cups (170 grams) all-purpose flour
- 1 tablespoon Dutch cocoa powder, sifted
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (56 grams) unsalted butter, softened
- ⅔ cup (133 grams) granulated sugar
- 2 large eggs, at room temperature
- ⅓ cup (74 grams) vegetable oil
- ½ cup (120 grams) full-fat sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- ½ teaspoon white vinegar
- For the cream cheese frosting:
- 1 block (8 ounces/250 grams) cream cheese, at room temperature
- ½ cup (114 grams) unsalted butter, softened
- 3 ½ cups (420 grams) confectioners’ sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 2-3 tablespoons red and pink sprinkles
- Preheat the oven to 350°F. Line a 12-tin muffin pan with cupcake liners.
- In a medium mixing bowl, add flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a separate large mixing bowl, add the softened butter and sugar, then beat together with an electric hand mixer (or use a stand mixer) for 4-5 minutes on high, until light and fluffy.
- Add in eggs and beat until well-combined. Next, add in oil, sour cream, vanilla, red food colouring, and vinegar, then beat again until combined and smooth.
- Add the whisked dry ingredients into the bowl, then beat on low speed until just combined and smooth.
- Divide the batter into the 12 cupcake liners. You can use a cookie scoop to easily add the batter to the liners.
- Bake for 20 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before frosting.
Make the cream cheese frosting:
- In a stand mixer fitted with the whip attachment, beat together the butter and cream cheese at medium-high speed for about 2 minutes, or until fluffy. (You can also beat in a mixing bowl with a hand mixer)
- Scrape the sides of the bowl, then gradually add in confectioners’ sugar in small additions, beating on low between each addition and scraping at the sides.
- Add vanilla and salt. Turn stand mixer to high speed and beat for 2-3 minutes.
- Transfer the frosting into a large piping bag fitted with a Wilton 1M tip. Carefully pipe the frosting in a classic swirl pattern onto each cupcake. Start in the center and move in a circular pattern closer to the edges, then move up and back towards the center.
- Top each cupcake with sprinkles and serve.