Description
Delicious and festive Valentine’s Red Velvet Cupcakes topped with creamy cream cheese frosting.
Ingredients
Scale
- 1 ⅓ cups (160 grams) cake flour
- 2 tablespoons (15 grams) natural unsweetened cocoa powder
- ½ teaspoon (2 grams) baking soda
- ¼ teaspoon (1.5 grams) salt
- ¼ cup (57 grams) unsalted butter, softened (for cake)
- 1 cup (200 grams) granulated sugar
- 1 large egg
- ¼ cup (60 ml) oil (canola or vegetable)
- 1 tablespoon (15 ml) red liquid food coloring
- 1 teaspoon (5 ml) pure vanilla extract
- ½ teaspoon (2.5 ml) distilled white vinegar
- ⅓ cup (80 ml) buttermilk
- ½ cup (113 grams) unsalted butter, softened (for frosting)
- 1 (8-ounce/226 grams) package brick-style cream cheese
- 2 cups (250 grams) powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract (for frosting)
Instructions
- Step 1: Begin by preheating your oven to 350°F (180°C). This step prepares the oven for proper rising and texture development in your cupcakes. Line two muffin pans with cupcake liners and set them aside.
- Step 2: In a mixing bowl, cream together ¼ cup (57 grams) softened unsalted butter and 1 cup (200 grams) granulated sugar until light and fluffy. This process incorporates air essential for a light crumb.
- Step 3: Mix in the egg, ¼ cup (60 ml) oil, 1 tablespoon (15 ml) red liquid food coloring, 1 teaspoon (5 ml) pure vanilla extract, and ½ teaspoon (2.5 ml) distilled white vinegar gently until just combined. Avoid overmixing to prevent tough cupcakes.
- Step 4: Sift together 1 ⅓ cups (160 grams) cake flour, 2 tablespoons (15 grams) natural unsweetened cocoa powder, ½ teaspoon (2 grams) baking soda, and ¼ teaspoon (1.5 grams) salt. Sifting eliminates lumps and ensures uniform texture.
- Step 5: Add the sifted dry ingredients to the wet mixture alternately with ⅓ cup (80 ml) buttermilk, starting and ending with the dry ingredients. Mix until just combined to maintain a tender crumb without overmixing.
- Step 6: Fill each cupcake liner about two-thirds full with batter. This amount prevents overflow and produces a nice dome shape when baked.
- Step 7: Bake the cupcakes in the preheated oven for approximately 15 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached. Rotate the pans halfway through baking (around 8 minutes) for even browning.
- Step 8: Allow cupcakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. This prevents frosting from melting when applied.
- Step 9: In a clean bowl, beat ½ cup (113 grams) unsalted butter and 1 (8-ounce/226 grams) package brick-style cream cheese until smooth and creamy. Gradually add 2 cups (250 grams) powdered sugar and beat until fluffy. Mix in 1 teaspoon (5 ml) pure vanilla extract. Chill the frosting for 10 minutes if it is too soft before spreading.
- Step 10: Spread or pipe the cream cheese frosting onto completely cooled cupcakes. Optionally, garnish with a sprinkle of cocoa powder or crushed nuts for texture.
Notes
- Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days, away from direct sunlight or heat.
- Refrigeration: Keep cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap individual cupcakes in plastic wrap, place in a freezer bag or container, and freeze for up to 3 months. Thaw at room temperature before frosting.
- Use fresh baking soda to ensure proper rising; replace if opened over six months ago.
- To prevent uneven baking or over-browning, rotate pans at the halfway mark during baking.
- Check your oven temperature with a thermometer to avoid dry cupcakes due to excessive heat.
- Avoid overmixing batter to prevent sinking or dense cupcakes.
- Chill frosting for 10 minutes in the fridge if it becomes too soft before application.
- Serve the cupcakes alongside vanilla ice cream or whipped cream for a classic combination. Fresh strawberries or raspberries complement the flavors well.
- Substitute distilled white vinegar with lemon juice if necessary for activating baking soda.
- Use gel food coloring instead of liquid for a more vibrant red without adding extra moisture.
- Top cupcakes with chocolate ganache instead of cream cheese frosting for a richer treat.
- Cake flour is preferred for its lighter texture and softness; avoid using all-purpose flour to maintain the cupcake’s tender crumb.
- Choose high-quality natural unsweetened cocoa powder for a subtle chocolate flavor that balances the sweetness.
- Use neutral vegetable oils like canola to keep moisture without altering flavor; avoid olive oil.
- Fine granulated sugar helps in achieving a good rise and soft crumb structure.
- Brick-style cream cheese is recommended for frosting to ensure proper consistency and flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg