Red Velvet Cupcakes

By efriend

Classic red velvet cupcakes with velvety texture and buttery soft crumbs and topped with tangy cream cheese frosting.

Ingredients

• 1 1/2 cups (190gr) all-purpose flour
• 1 cups (200gr) sugar
• 1 tablespoons natural unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 large egg, at room temperature
• 1/2 cup (120ml) vegetable oil
• 3/4 cup (180ml) buttermilk, at room temperature
• 1 tablespoon red food coloring
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon white distilled vinegar
• 8 oz (225gr) cream cheese, at room temperature
• 1/4 cup (55gr) unsalted butter, at room temperature
• 2 cups (250gr) powdered sugar
• 1 tablespoon heavy cream, or milk
• 2 teaspoons pure vanilla extract

Details

Servings 12
Adapted from sweetandsavorybyshinee.com

Preparation

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line muffin pans with paper cupcake liners.
Whisk together flour, sugar, cocoa and salt. Set aside.
In a large mixing bowl, beat the egg, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined. Add the flour mixture and mix until smooth, about a minute.
In a small dish, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
Using a large cookie scoop, fill the cups 2/3 of the way. Bake for about 18-20 minutes, or until inserted toothpick comes out clean. Cool the cupcakes for 5 minutes in the pan. Then transfer onto a wire rack to cool completely.
To make the frosting, beat butter and cream cheese on medium high speed until fluffy, about a minute. Add powdered sugar, heavy cream and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
Transfer the frosting into a pastry bag and frost the cupcakes when they’re completely cooled.