Ingredients
- Red Velvet Cupcakes
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon unsweetened cocoa powder
- 1 1/4 cups canola oil
- 1 1/4 cups buttermilk, at room temperature and shaken
- 2 large eggs, at room temperature
- 1 ounce red food coloring (2 Tablespoons)
- 1 teaspoon vanilla extract
- 1 teaspoon white distilled vinegar
- Whipped Cream Cheese Frosting
- 1 1/2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 (8 ounce) package cream cheese
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Preparation
Step 1
Preheat the oven to 350 degrees F
Sift together cake flour, sugar, baking soda, kosher salt and unsweetened cocoa powder.
In a bowl of a stand mixer with the paddle attachment, mix together the canola oil, buttermilk, eggs, red food coloring, vanilla extract and white distilled vinegar on medium speed for 3 minutes.
Slowly add in the dry ingredients on low speed until almost combined. Take a spatula and fold the ingredients together.
Line a mini cupcake pan with mini cupcake liners. Using a Tablespoon, scoop the cake batter into each cupcake liner.
Bake the cupcakes at 350 degrees for 10 minutes. Do not over bake the cupcakes.
Cool the cupcakes in the pan on a cooling rack for 10 minutes.
Take the cupcakes out of the pan and let them cool on a cooling rack. Cool them completely before frosting.
Once the cupcakes have cooled, make the whipped cream cheese frosting:
Sift the powdered sugar in a bowl. Set aside.
In a bowl of stand mixer with the whisk attachment, mix the heavy whipping cream on high speed until stiff peaks form.
Put the whipped cream in another bowl and set aside.
You don’t have to clean out the bowl that you used to whip the heavy whipping cream.
In the bowl of a stand mixer with the paddle attachment, add in the powdered sugar (that you sifted earlier), cream cheese, vanilla extract and kosher salt and mix on medium speed for about 4 minutes until smooth.
Add 1/3 of the whipped cream to the cream cheese mixture and gently fold it in. Add in another 1/3 of the whipped cream and fold it in. Add in the remaining whipped cream and fold it in.
Take your time folding the whipped cream into the cream cheese mixture.
Frost the cooled cupcakes with the whipped cream cheese frosting and decorate with sprinkles! Enjoy!
If you want to pipe the cupcakes: put the frosting in a piping bag fitted with a closed star decorating tip. I use Ateco #846 but Wilton #1M will work well too.
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