Description
Delight in these moist and vibrant Red Velvet Cupcakes topped with a creamy, smooth cream cheese frosting. This classic dessert features a perfect balance of cocoa and tangy buttermilk with a hint of cinnamon, delivering an irresistible treat ideal for celebrations and everyday indulgence.
Ingredients
Scale
For the cupcakes:
- ¼ cup (56 grams) plain hot coffee or boiling water
- 2 tablespoons (12 grams) unsweetened natural cocoa powder
- 1 cup + 2 tablespoons (140 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅛ teaspoon ground cinnamon
- 1 cup (200 grams) granulated sugar
- ¼ cup (55 grams) fresh vegetable oil
- ½ stick (57 grams) unsalted butter, melted
- 1 large egg, at room temperature
- ½ cup (119 grams) buttermilk, at cool room temperature (67°F)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons red gel food coloring
- ½ teaspoon distilled white vinegar
For the cream cheese frosting:
- ¾ stick (85 grams) unsalted butter, at cool room temperature (67°F)
- 1 ½ cups powdered sugar (188 grams), sifted
- 6 ounces (170 grams) cream cheese, completely softened to room temperature
- 1 ½ teaspoons vanilla paste or vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F and line a standard 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Mix coffee and cocoa: In a glass measuring cup or small bowl, whisk together the hot coffee and cocoa powder. Cover and let this mixture stand for 5 minutes to fully bloom the cocoa flavor.
- Combine dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and ground cinnamon until evenly mixed.
- Mix wet ingredients: In a large mixing bowl, whisk the granulated sugar, vegetable oil, and melted unsalted butter until combined. Add the egg and whisk vigorously for twenty seconds until the mixture is smooth and homogenous.
- Add liquids and color: Stir in the buttermilk, vanilla extract, and red gel food coloring into the wet mixture until fully incorporated. Then whisk in the distilled white vinegar and the prepared coffee-cocoa mixture to enhance the red velvet richness.
- Incorporate dry ingredients: Using a fine-mesh sieve, sift the flour mixture into the wet batter in three additions. Whisk gently but thoroughly after each addition. The resulting batter will be thin, which is expected.
- Fill cupcake cups and bake: Using a spring-loaded scoop, evenly divide the batter into the prepared muffin cups. Lightly tap the muffin pan on the counter several times to release any trapped air bubbles. Bake for 20 minutes or until the tops are no longer sticky and a toothpick inserted in the center comes out clean.
- Cool cupcakes: Let the cupcakes cool in the pan on a wire rack for 10 minutes before carefully removing them. Allow them to cool completely on the rack, approximately 1 hour, before frosting.
- Prepare frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and sifted powdered sugar on low speed, gradually increasing to medium-high to avoid a sugar cloud. Beat for 3 minutes until smooth and creamy.
- Add cream cheese and vanilla: Scrape down the bowl and paddle. Add the softened cream cheese and beat on medium-high for 1 minute until fluffy. Add the vanilla paste or extract and beat for an additional 30 seconds. Scrape the bowl again if needed to ensure even mixing.
- Frost cupcakes: Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting over each cupcake generously. Serve and enjoy.
Notes
- If the frosting is too thick, add a splash of milk or cream to achieve desired consistency.
- If the frosting is too thin, gradually add more sifted powdered sugar to thicken.
- For best results, use room temperature ingredients to ensure a smooth batter and frosting.
- You can substitute the hot coffee with hot water if preferred, but coffee intensifies the cocoa flavor.
- Make sure to sift the powdered sugar for the frosting to prevent lumps and ensure a silky texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
