Go Back

Red Velvet Cupcakes with Cream Cheese Icing

Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive Time: 45 minutes
Servings: 24
Print Recipe Pin Recipe

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.
Course: Dessert
Author: Anthony Michael Contrino