Red Velvet Cupcakes
 
 
My favorite red velvet cupcakes with cream cheese frosting recipe. These red velvet cupcakes are light, have the trademark red color and a hint of chocolate flavor with a little tang from the buttermilk. They are perfectly moist with the most delicious cream cheese frosting. The recipe easily doubles to make 24 cupcakes
Author:
Recipe type: Dessert
Serves: 12 cupcakes
Ingredients
For the red velvet cake:
  • 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
For the cream cheese frosting
  • 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
Instructions
For the red velvet cupcakes
  1. Preheat oven to 350 F.
  2. Line pan with cupcake liners.
  3. Sift all the dry ingredients.
  4. 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.
  5. Beat in the egg, scraping the sides down.
  6. In a bowl, add the vanilla and red food coloring to the buttermilk.
  7. 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.
  8. Scoop batter into cupcake tin, filling ¾ of the way.
  9. Bake for 15-18 minutes or until the tester comes out clean.
  10. Let cool in pan for 5 minutes and remove cupcakes from pan to cool on a wire rack completely.
For the cream cheese frosting:
  1. 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.
  2. 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.
Recipe by The Novice Housewife at https://novicehousewife.com/2018/02/13/red-velvet-cupcakes-2/