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Red Velvet Cupcakes

These vibrant Red Velvet Cupcakes are perfect for any occasion, boasting a bold flavor and a rich cream cheese frosting that makes them irresistibly delicious.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 3/4 cups granulated sugar
  • 2 tablespoons sour cream
  • 1 teaspoon vinegar
  • 1 cup sifted all-purpose flour
  • 2 teaspoons sifted cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cups buttermilk
  • 2 teaspoons Super Red gel color
For the Frosting
  • 1/2 cup unsalted butter, cold should be cold for best results
  • 8 ounces full-fat cream cheese, cold should be cold for best results
  • 3 1/2 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon heavy whipping cream (or milk)

Method
 

Preparation and Baking
  1. Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine vegetable oil, melted butter, egg, and vanilla extract. Beat on medium speed until well incorporated.
  3. Add sugar and beat until well combined.
  4. Mix in sour cream, vinegar, buttermilk, and red gel color, and beat until well combined.
  5. In a separate bowl, combine the remaining dry ingredients and add to the batter, beating until well combined.
  6. Scrape down the sides of the bowl and stir the batter to ensure it's well mixed.
  7. Using a large cookie scoop, divide the batter evenly into cupcake liners, filling them 2/3 full.
  8. Bake for 14-16 minutes, testing for doneness with a toothpick. Cool completely.
Frosting
  1. Beat cold butter until light and fluffy.
  2. Add cold cream cheese and beat until fluffy and free of lumps.
  3. Slowly incorporate powdered sugar, alternating with vanilla extract and heavy cream.
  4. Beat on low speed until combined, then increase to medium-high and beat until smooth.
  5. Frost the cooled cupcakes using a large open round piping tip.

Notes

These cupcakes are happiest slightly chilled. Garnish with cocoa dust, edible rose petals, or toasted cocoa nibs for flair. Store frosted cupcakes in the refrigerator for up to 4 days; bring to room temperature 20-30 minutes before serving.