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Red Velvet Cupcakes with Cream Cheese Frosting
Recipe video above. What's so special about Red Velvet Cupcakes, anyway? It's the crumb. True to its name, it's "velvety" and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting, this is a cupcake that likes to steal the lime light. And we happily let it!Adapted from my Red Velvet Cake recipe, a long standing reader favourite!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Cupcakes:
2
Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
3
Sift Dry ingredients together into a bowl.
4
Cream butter: Put the butter in a separate bowl and beat on speed 2 for ⏱️ 1 minute with an electric mixer or stand mixer (paddle attachment).
5
Cream sugar: Add sugar then beat for a further ⏱️ 2 minutes, same speed, until the butter is very pale yellow, almost white.
6
Beat in eggs: Add the eggs one at a time beating for ⏱️ 30 seconds on speed 1 after each addition.
large eggs (, at room temperature (Note 5))2
7
Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
red food colouring (yes, 1 whole tablespoon!)1 tbsp
8
Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just ⏱️ 20 seconds. Scrape down sides of the bowl, then mix again for ⏱️ 10 seconds. The batter should now be smooth - few small lumps is ok. Do not keep beating - overworks batter = cupcakes not as soft!
9
Fill pan: Divide the batter between the 12 cupcake liners - it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
10
Bake for ⏱️ 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
11
Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
12
Frosting:
13
Cream butter: Place butter in a bowl and beat for ⏱️ 1 minute until it's smooth and starts to become paler in colour - speed 6 on stand mixer, speed 9 for electric beater.
14
Cream cream cheese: Add cream cheese then beat for a further ⏱️ 1 minute on the same speed until smooth.
15
Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
16
Beat until fluffy: Add vanilla and salt, then beat for ⏱️ 2 minutes until fluffy - speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for ⏱️ 30 minutes, then beat again.
17
Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes - makes enough to generously frost 12 cupcakes as pictured in post.
Nutrition Facts
calories
392 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
1 g
sugar Content
37 g
sodium Content
93 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
68 mg
carbohydrate Content
48 g
saturated Fat Content
14 g
unsaturated Fat Content
6 g
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