Description
Delight in these classic Red Velvet Cupcakes featuring a moist, velvety crumb with a subtle cocoa flavor and striking red color, topped with a smooth, creamy vanilla-infused cream cheese frosting. Perfectly portioned for sharing or special occasions.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 ½ tablespoons unsweetened cocoa powder (use 3 tablespoons for deeper chocolate flavor and darker color)
- 4 ½ tablespoons cornstarch (if using 3 tablespoons cocoa powder, decrease cornstarch to 3 tablespoons)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup buttermilk
- 1 teaspoon white vinegar
- 1 oz red food coloring (or less; start with 1/2 oz)
- 1/2 tablespoon vanilla extract
Frosting Ingredients
- 1 (8-oz) package cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 tablespoon sour cream
- 1/2 vanilla pod (scraped seeds only)
- 8 oz icing sugar (sifted)
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and use 2 additional silicone cups or stack 3 liners to accommodate 14 cupcakes.
- Combine Dry Ingredients: In a medium bowl, mix 1 cup all-purpose flour, 1 ½ tablespoons unsweetened cocoa powder, 4 ½ tablespoons cornstarch, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- Make Creamed Mixture: Using an electric mixer on medium-high speed, beat 1/2 cup softened butter and 1 cup granulated sugar for 5 minutes or until the mixture is creamy, light in color, and fluffy. Beat in 2 large eggs one at a time, ensuring each is fully combined before adding the next.
- Add Wet Ingredients: Add 1/2 cup sour cream, 1/3 cup buttermilk, 1 teaspoon white vinegar, 1 oz red food coloring (start with 1/2 oz and adjust as desired), and 1/2 tablespoon vanilla extract to the butter mixture. Mix until fully combined, noting the mixture may appear slightly curdled.
- Combine Batter: With the mixer on low speed, gradually beat in the dry flour mixture a spoonful at a time until the batter is smooth and velvety.
- Fill Cupcakes: Evenly divide the batter among the 14 prepared muffin cups.
- Bake: Bake cupcakes for 16-20 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan on a cooling rack for 5 minutes before removing to cool completely on the rack.
- Make Frosting: While cupcakes bake, beat 8 oz softened cream cheese, 2 tablespoons softened butter, 1 tablespoon sour cream, and seeds from 1/2 vanilla pod in a medium bowl until smooth. Gradually add 8 oz sifted icing sugar on low speed until frosting is smooth. Transfer to a piping bag and refrigerate.
- Frost and Serve: Once cupcakes are completely cooled, pipe or spread frosting on top and serve immediately.
Notes
- For a more intense chocolate flavor and darker red hue, increase cocoa powder to 3 tablespoons and reduce cornstarch to 3 tablespoons.
- The batter may look curdled after adding wet ingredients; this is normal and does not affect the final texture.
- Adjust the amount of red food coloring based on your preferred color intensity.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
