Red Velvet Cupcakes
These Red Velvet cupcakes with cream cheese frosting are moist and super easy to make.
Servings 24 cupcakes
Equipment
- 1 stand mixer or electric hand mixer
- 1 muffin/cupcakes tin
- 1 spatula
Ingredients
Red Velvet Cupcakes
- 2 large eggs room temperature
- ¾ cup granulated sugar 170gr
- 2 cups all-purpose flour 240gr
- ½ cup vegetable oil 125 ml
- ¾ cup buttermilk 180 ml
- 2 Tbsp cocoa powder 15gr unsweetened
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- red food coloring
- ½ tsp salt
Cream Cheese Frosting
- 1 cup cream cheese 225gr room temperature
- ½ cup unsalted butter 113 gr room temperature
- 2 cup powdered sugar 240gr
Instructions
Red Velvet Cupcakes
- Preheat oven to 350F. Line a muffin/cupcake tin with cupcake cases.
- In the small mixing bowl sift all-purpose flour, cocoa powder, baking powder and pinch of salt.
- Combine baking soda and buttermilk and set aside.
- In the bowl of an electric mixer beat eggs and sugar until light and fluffy.
- Add vanilla extract, red food coloring, vegetable oil and buttermilk mix.
- Add dry ingredients mix and beat untill incorporated.
- Pour batter into muffin tins, filling 2/3 full. Use ice cream spoon or pipping bag.
- Bake at 350oF for 12- 14 min.
- Transfer to a wire rack and let cool to room temperature before frosting.
How to make cream cheese frosting:
- Beat soft unsalted butter with powdered sugar.
- Add cream cheese and beat again until well blended and no clumps left.
- Transfer into pipping bag and decorate cupcakes. I used Wilton 1M and 4B pipping tips.
- Refrigerate until ready to serve.