Red Velvet Cupcakes

These are the BEST Red Velvet Cupcakes! These classic red
velvet cupcakes are so soft and fluffy and topped with most
delicious tangy cream cheese frosting. These classic bright
and festive red velvet cupcakes are so easy to make and an
absolute treat.

5 fra 1 stemme

PREP TIME COOK TIME TOTAL TIME

30 mins 22 mins 52 mins

COURSE CUISINE
Dessert American

SERVINGS
12 cupcakes

EQUIPMENT
12-cup cupcake pan
Cupcake liners
Red Food Color Paste

INGREDIENTS
RED VELVET CUPCAKES
200 g all-purpose flour
200 g granulated sugar
2 tbsp unsweetened cocoa powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
110 g buttermilk
120 g sour cream 14%, room temperature
75 g vegetable oil
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 2 tsp white vinegar
2 large eggs room temperature
1 ½ tsp vanilla extract
¾ tsp red food color paste see notes

CREAM CHEESE FROSTING

200 g butter
100 g full-fat cream cheese
360 g powdered sugar
1/2 tsp vanilla bean paste

INSTRUCTIONS
RED VELVET CUPCAKES
1. Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
2. In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything is combined.
200 g all-purpose flour, 200 g granulated sugar, 2 tbsp unsweetened cocoa powder,
½ tsp baking powder, ½ tsp baking soda, ½ tsp salt

3. In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together
until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
110 g buttermilk, 120 g sour cream, 75 g vegetable oil, 2 tsp white vinegar, 2 large eggs,
1 ½ tsp vanilla extract, ¾ tsp red food color paste

4. Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are
no lumps left in the batter.
5. Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the
cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan
and let them cool down completely.

CREAM CHEESE FROSTING

1. Take the butter out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the
powdered sugar.
200 g butter

2. Then in your stand mixer, using the paddle attachment, or with an electric hand mixer, start by
creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it
another mix for 2 minutes.
3. Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.
100 g full-fat cream cheese, 1/2 tsp vanilla bean paste

4. Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts,
letting the powdered sugar mix in with the butter and cream cheese before adding the next part.
Scrape down the sides of the bowl and give it a final mix for 2 minutes on low speed.
360 g powdered sugar

5. Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make
sure to remove the air bubbles in the buttercream.
6. Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M and pipe the buttercream
of the cupcakes. Optional decorate with sprinkles.
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NOTES
Notes:

Red food color paste is better to use than red liquid food color as it will give a much richer red color. You'll
therefore need to add a lot less color that if it is liquid color.

NUTRITION
Carbohydrates: 61g Protein: 4g Fat: 26g
Saturated Fat: 13g Polyunsaturated Fat: 3g Monounsaturated Fat: 8g
Trans Fat: 1g Cholesterol: 78mg Sodium: 317mg
Potassium: 70mg Fiber: 1g Sugar: 47g
Vitamin A: 630IU Vitamin C: 0.2mg Calcium: 42mg
Iron: 1mg

KEYWORD
cream cheese frosting, cupcakes, red velvet, red velvet cupcakes

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