Description
These vibrant red velvet cupcakes feature a tender, moist crumb with a hint of cocoa, topped with a rich and tangy swirl of cream cheese frosting.
Ingredients
3 cups all-purpose flour, (spooned into measuring cup and leveled-off)
1/4 cup + 2 tablespoons Dutch-process cocoa powder
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 1/4 cups (packed) light brown sugar
2 teaspoons Wilton Concentrated Red (no-taste) Gel Icing Color, or 3 tablespoons normal liquid red food coloring
2 1/2 teaspoons vanilla extract
3 large eggs, (at room temperature)
1 3/4 cups buttermilk
Cream Cheese Frosting
Instructions
Preheat your oven to 350F (175C). Line two cupcake pans with paper liners and lightly grease the pan tops.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside.
In a stand mixer bowl, combine the softened butter, brown sugar, red food coloring, and vanilla extract. Mix on low speed until just combined, then increase to medium-high and beat for about 2 minutes until aerated and pale. Scrape down the bowl with a rubber spatula.
Add the eggs one at a time, beating well after each addition and scraping the bowl as needed.
With the mixer on low speed, gradually add one-third of the flour mixture, then half of the buttermilk. Add another third of the flour mixture, followed by the remaining buttermilk. Finish by adding the last third of the flour mixture and mix until just combined.
Scrape down the bowl one final time and spoon the batter evenly into the prepared cupcake liners, filling them nearly to the top.
Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pans on a wire rack for about 15 minutes before removing them to cool completely on the rack. Once cooled, frost generously with cream cheese frosting.
Notes
Room temperature ingredients are vital. If your eggs or butter are cold, they will not emulsify properly, which can lead to dense or greasy cupcakes.
Do not overmix the batter once you add the flour. Mixing until just combined preserves the delicate crumb structure.
Use a dedicated scoop for filling your liners to ensure every cupcake is the same size, which helps them bake at the exact same rate.
Allow the cupcakes to cool completely before frosting. If they are even slightly warm, the cream cheese frosting will melt and slide off.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 380 kcal
- Fat: 18g
- Carbohydrates: 52g
- Protein: 4g