Irresistibly Moist Red Velvet Cupcakes with Cream Cheese Frosting
Indulge in delightful Red Velvet Cupcakes with a rich blend of cocoa and cream cheese frosting, perfect for celebrations.
Equipment
- Oven
- Mixing bowl
- Electric mixer
- Cupcake pan
- Cupcake liners
Ingredients
For the Batter
- 1 ½ cups All-Purpose Flour spoon and level for accuracy
- 1 tablespoon Dutch Process Cocoa Powder adds chocolate flavor
- 1 teaspoon Baking Powder essential leavening agent
- 1 teaspoon Baking Soda essential leavening agent
- ½ teaspoon Salt enhances flavor
- ½ cup Unsalted Butter softened for easier mixing
- 1 cup Granulated Sugar sweetens the batter
- 1 large Egg at room temperature
- 1 large Egg Yolk adds moisture
- 1 teaspoon Vanilla Extract infuses flavor
- 1 cup Buttermilk ensures moist texture
- 2 tablespoons Red Gel Food Coloring for the iconic red hue
For the Cream Cheese Frosting
- 8 oz Cream Cheese cold for right consistency
- ½ cup Unsalted Butter softened
- 2 cups Powdered Sugar sift for a smooth finish
- Sprinkles optional garnish
Instructions
Steps to Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a mixing bowl, whisk together the dry ingredients.
- Cream butter and sugar until fluffy, about 1-2 minutes.
- Mix in the egg, yolk, and vanilla extract until smooth.
- Gradually add dry ingredients alternating with buttermilk.
- Fold in the red gel food coloring gently.
- Divide the batter among cupcake liners, filling each about ¾ full, and bake for 17-20 minutes.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack.
- Beat butter until fluffy, mix in cream cheese, then powdered sugar until smooth.
- Once cooled, frost the cupcakes and optional garnish with sprinkles.
Notes
Use seasonal sprinkles for an extra festive touch. Ensure ingredients are at room temperature for best results.