Red Velvet Cupcakes with Cream Cheese Icing
While red velvet cake has been around for a long time, it really hit its stride in the early to mid-2000s. For some reason, I sometimes forget about this flavor, but every now and then I remember it exists and I find myself craving it. There’s something about its tender crumb (thank you, buttermilk) and subtle cocoa notes that when paired with luscious cream cheese icing that is just magical. To make sure you get the perfect lift, be sure to get the cupcakes into the oven as soon as possible once you add the vinegar and baking soda mixture.
Red Velvet Cupcakes with Cream Cheese Icing
Ingredients
For the cake:
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 ⅔ cups sugar
- 1 teaspoon kosher salt
- ¼ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 1-ounce bottle liquid red food coloring
- 2 tablespoons cocoa powder
- 2 tablespoons cold water
- 2 ⅔ cups all-purpose flour
- 1 cup buttermilk
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
For the icing:
- 2 8-ounce blocks cream cheese, room temperature
- 1 cup 2 sticks unsalted butter, room temperature
- 1 teaspoon vanilla paste or extract
- 1 ⅔ cups confectioners sugar
Instructions
- Make the cake. Preheat the oven to 350-degrees and line two 12-cavity cupcake pans with aluminum liners.
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt until the butter is evenly incorporated and the mixture is the texture of very wet sand, about 3 minutes. The mixture should clump when gently squeezed..
- Meanwhile, in a medium bowl, whisk the oil, eggs and vanilla until smooth and well combined.
- With the machine running on medium-low, slowly drizzle in the oil mixture, and mix, scraping down the sides and bottom of the bowl as needed, until the batter thickens slightly, for 2 to 3 minutes.
- In a small bowl, whisk the food coloring, cocoa powder and water until smooth.
- Add the cocoa powder mixture to the mixer and mix until well combined.
- With the machine on low, add ⅓ of the flour and mix until streaky.
- Add ½ of the buttermilk and mix on low until most of the buttermilk has incorporated into the batter.
- Repeat once more with the flour and buttermilk, then add the remaining flour and mix until just combined.
- In a small bowl, combine the vinegar and baking soda and quickly mix to combine.
- Immediately add the vinegar mixture to the mixer and mix until just combined.
- Working quickly, divide the batter into the prepared muffin tins, filling each liner about ¾ of the way.
- Bake until a toothpick comes out clean when inserted into the center of the cupcakes, for 18 to 22 minutes.
- Carefully remove the cupcakes from the tins and transfer to cooling racks to cool completely.
- Make the icing. In a stand mixer fitted with the paddle attachment, cream the cream cheese and butter over medium-high speed until light and fluffy, about 5 minutes, scraping the sides and bottom of the mixing bowl with a rubber spatula often.
- Add the vanilla and confectioners sugar; mix on the lowest speed until the sugar is fully incorporated.
- Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
- Transfer the icing to a large piping bag fitted with a medium-sized star tip.
- Pipe generously-sized rosettes onto the cupcakes.
- Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
