My favorite red velvet cupcakes with cream cheese frosting recipe. These red velvet cupcakes are light, have the trademark red color with a hint of chocolate flavor and a little tang from the buttermilk. They are perfectly moist with the most delicious cream cheese frosting
When I was working on my home based baking venture The Pink CakeBox, these red velvet cupcakes were the most requested cupcake flavor and I always got a great feedback from whoever received them. Even after I stopped baking for orders, there are a few customers who still come and request these red velvet cupcakes.
I have made this recipe at least a 100 times, if not more and it has never failed me. I do a mix of oil and butter in the batter. The oil makes these red velvet cupcakes moist, and the butter gives that great butter flavor that just oil cakes lack.
The highlight of these cupcakes is of course the cream cheese frosting, which I have perfected over the years. Its not overtly sweet, perfect amount of tang from the cream cheese and frosts well too. The trick to not getting a runny frosting is to make sure you don’t beat the cream cheese too much. That is why I always beat the butter separately to make it light and fluffy first, before adding the slightly beaten cream cheese and then once the cream cheese is added only beat for another minute or so.
I know I have posted a recipe for red velvet cupcakes before but for the past couple of years I have been using this recipe, so thought will post the recipe here. Since, its Valentine’s Day on the 14th, I thought these would be perfect for you to make for your loved ones or just for yourself, because why not!
I also did a video for the cupcakes. My friend helped me shoot it and I then edited it. I am planning to do more videos for the blog. Hopefully, between client shoots, I do get time to work on the videos I have planned. Let me know what you think of this one.
Video: Anubhav Sood
Edit and recipe: MuddyChoux Photography
- 1¼ cup cake flour, sifted
- 1 tbsp cocoa powder, sifted
- ¾ cup sugar
- pinch salt
- ½ tsp baking powder
- ½ tsp baking soda
- 56 gms butter (1/4 cup)
- ¼ cup oil (use a neutral oil- I use grapeseed oil)
- 1 egg
- 2 tbsp red food coloring
- ½ cup buttermilk
- 1 tsp vanilla
- 200 gms cream cheese, room temperature
- 150 gas butter, room temperature
- 2 cups icing sugar ( I generally add 1.5 cups and then add more if I feel it requires it, which generally I dont)
- 1 tsp vanilla extract
- few drops of Lorann oils cream cheese icing flavor
- Preheat oven to 350 F.
- Line pan with cupcake liners.
- Sift all the dry ingredients.
- Place the butter, and beat it for a minute. Add in the sugar and beat for another 3 minutes, till light and fluffy. Slowly pour in the oil, beating on medium low. Increase speed to medium and beat for another 2 minutes till light and fluffy.
- Beat in the egg, scraping the sides down.
- In a bowl, add the vanilla and red food coloring to the buttermilk.
- Fold in the flour alternating with buttermilk mix in three additions, starting and ending with flour. Mix well to make a smooth batter, being careful not to overmix.
- Scoop batter into cupcake tin, filling ¾ of the way.
- Bake for 15-18 minutes or until the tester comes out clean.
- Let cool in pan for 5 minutes and remove cupcakes from pan to cool on a wire rack completely.
- Beat the butter in a bowl for a minute. Add half the sifted icing sugar and beat with the butter till light and fluffy, about 5-8 minutes. Add in the vanilla and cream cheese flavoring oil.
- In another bowl beat the cream cheese with rest of the sugar for a minute or so. Add the beaten cream cheese to the beaten butter and beat for a few seconds on low till mixed well.