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.