28 Oct Red Velvet Cupcakes with Whipped Cream Cheese Frosting
This is the recipe for my red velvet cupcakes. They were a best-seller in my shop, and the wonderful thing about them is that they’re pretty simple to make! After filming the video below, I discovered that baking the cupcakes at 325°F instead of 350°F made for a better cupcake, so be sure to set your oven at the lower temperature.
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Red Velvet Cupcakes
Makes 24 cupcakes
- 3 cups (340 g) cake flour, sifted
- 2 tablespoons cocoa powder
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs, at room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1/4 cup liquid red food colouring (no-taste food colouring, if possible)
- 3/4 cup warm water
- 1/2 cup sour cream
- 1 tsp white vinegar
Preheat oven to 325°F, line two cupcake trays (for 24 cupcakes total) with paper liners and set aside.
Sift the cake flour onto a piece of parchment paper and pour it into the bowl of a stand mixer fitted with the paddle attachment. Add the cocoa powder, sugar, baking powder, baking soda and salt and mix on low speed until combined.
In a separate bowl, combine the eggs, buttermilk, canola oil, vanilla extract, food colouring, water, sour cream and vinegar. Pour into the bowl with the dry ingredients and beat on low speed to combine, then turn up the mixer to medium speed and beat for 1 minute. Stop the mixer and scrape down the bottom and sides of the bowl and beat for an additional 30 seconds on medium speed.
The batter will be very liquidy, so I find it best to pour it into a liquid measuring cup (or anything with a spout) and then pour the batter into the cupcake liners. If you feel more comfortable using another method, that’s no problem! Fill the cupcake liners 2/3 full and bake for about 20 – 23 minutes, until cupcakes spring back when pressed in the middle. Allow to cool in the cupcake trays before removing and placing on a wire rack to cool completely.
Whipped Cream Cheese Frosting
Will generously frost 24 cupcakes
- 1 cup (250 g) unsalted butter, at room temperature
- 1 cup (250 g) full-fat cream cheese, cut into cubes and softened for about 20 seconds in the microwave
- 8 cups (1000 g) icing/powdered sugar (less, if you prefer a softer frosting)
- 2 tsp vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the cream cheese together at medium speed until creamy, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. With the mixer running on low speed, add the powdered sugar, a few cups at a time. Once all of the sugar has been incorporated, add in the vanilla and turn the mixer speed up to medium. Beat until the frosting is fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl and then turn the mixer back up to medium speed for about 15 seconds.
Fit a pastry bag with a piping tip of your choice (I used an 847 tip) and fill about halfway with the prepared frosting. Pipe swirls of frosting onto the cupcakes, adding sprinkles after every few cupcakes, as the frosting tends to crust quickly.
The cupcakes are best served on the same day or can be refrigerated for up to one day, and brought to room temperature before serving.
AnettPosted at 21:55h, 29 October
Hi Tessa, really excited for your blog! Have been waiting for it to launch! 🙂
Do you know if I can find the nozzle you used anywhere in the UK (or a nozzle that gives the same result??!
Many thanks! 🙂
Tessa SPosted at 23:00h, 29 October
Hi! Thank you 🙂 You could try Squires Kitchen, they might have something! http://www.squires-shop.com/
NormaPosted at 17:44h, 01 November
Love your videos. What is the model number of your mixer you use in the red velvet recipe and also the bigger one in back of you in your cookie recipe. (Not the one you used but the one on the counter behind you.)
TessaPosted at 17:55h, 01 November
Thank you! The small mixer that I used in the video was a 5-Quart/Artisan-KSM150PSCPK and the large was a 6-quart-KP26M1XPK (those were the Canadian model numbers, ones in other countries might be different, but if you’re looking to purchase one, it’s easiest just to look for the size and colour you want on the KitchenAid website).
RennyPosted at 16:09h, 04 November
Love the blog – i was really looking forward to the launch. Im going to try all your recipes and keeping an eye out for new ones!
Just wondering if i could use the red velvet cupcake recipe for a cake as well?
Thank you 🙂
TessaPosted at 16:39h, 04 November
Thank you! You can definitely use this recipe for a cake. Divide batter evenly among three 8″ cake pans and bake at 325° F for 22 – 25 minutes (sometimes a little longer, depending on the oven). Cool cake layers in the pans for 15-20 minutes, then turn out onto a wire rack to cool completely.
RennyPosted at 17:26h, 04 November
Thanks so much Tessa – they are in the oven yay! Cant wait to see how they turn out 🙂 Thanks you once again xx
hauwaPosted at 04:28h, 06 November
Please what can I use in place of soucream?thnks
TessaPosted at 08:11h, 06 November
Ive used plain yogurt before and it works perfectly!
hauwaPosted at 11:38h, 08 November
ayushPosted at 15:15h, 02 January
hello Tessa please can I make cake flour at home?please tell me how thank you
TessaPosted at 12:44h, 22 January
Hello! Buttermilk is best, but if you don’t have it, you can replace 1 tablespoon of the buttermilk with white vinegar.
girliePosted at 08:16h, 10 January
What to replace if i dont have a buttermilk?
DantePosted at 12:00h, 20 December
Excellent recipe! Cakes came out super moist. Perfect balance of sweetness between the cake and icing. As mentioned the batter is wet and works best poured. But they bake up perfectly. This is my new go to recipe.