Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

These red velvet cupcakes are fluffy and not too sweet, with just the right amount of cocoa.

Red Velvet Cupcakes

The combination of half butter and half oil helps keep them moist, yet flavorful. Through recipe research, I also discovered that dissolving the baking soda in vinegar and mixing it in the batter last minute helps the cupcakes become more light and airy.

Red Velvet Cupcakes

To top them off, I made your traditional cream cheese frosting with just a slight twist; vanilla bean paste. The vanilla bean paste has a wonderful flavor and is one step up from vanilla extract. It also leaves cute, tiny traces of vanilla beans throughout the frosting. Of course, you can always substitute it for regular extract if that’s all you have on hand. Anyway, I think it’s time to take a bite…YUM.

Red Velvet Cupcakes

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
 
These red velvet cupcakes are fluffy and not too sweet, with just the right amount of cocoa.To top them off, I made your traditional cream cheese frosting with just a slight twist; vanilla bean paste.
Author:
Recipe Type: Dessert
Serves: 12
Ingredients
  • 1 ¼ C cake flour
  • 1T cocoa powder (I used Dutch processed)
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • ¼ C unsalted butter, softened at room temperature
  • ¾ C granulated sugar
  • ¼ C vegetable or canola oil
  • 1 large egg, at room temperature
  • ½ C buttermilk, at room temperature
  • 1 ½ tsp red food coloring
  • ½ tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp white vinegar
  • 8oz cream cheese, softened at room temperature
  • ¼ C unsalted butter, softened at room temperature
  • 2C powdered sugar
  • ½ tsp vanilla bean paste or vanilla extract
  • Pinch of salt
  • Sugar pearls, for decorating (optional)
Instructions
  1. Preheat oven to 350°F. Line a standard 12-cup cupcake pan with paper liners.
  2. In a large bowl, sift together the dry ingredients (flour through salt).
  3. In the bowl of a standing mixer fitted with a paddle attachment, beat together butter and sugar over medium speed until light and fluffy, about 3 minutes. Stream in oil while mixing until combined. Add egg and beat until incorporated.
  4. In a small bowl, whisk together buttermilk, food coloring and vanilla. Add about ⅓ of the flour mixture to the mixer, stirring over low speed. Stir in about ⅓ of the buttermilk mixture. Continue to alternate dry and wet ingredients until completely combined. Be sure not to over-mix. In a small bowl, stir together baking soda and vinegar, and immediately fold into the batter.
  5. Scoop batter into prepared cups, filling about ⅔ of the way up. Place on the center rack of the oven. Bake 16-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Place tin on a wire rack to cool. After about 5 minutes, turn out cupcakes onto the rack and cool completely.
  7. For the frosting, beat together cream cheese and butter over medium speed in the bowl of a standing mixer fitted with a paddle attachment. Sift in the sugar in several additions and mix until combined, starting at low speed and increasing as the mixture becomes more homogeneous. Stir in vanilla and salt.
  8. If desired, transfer the prepared frosting to a piping bag fitted with a closed star tip (I used an Ateco 846 tip). Transfer to the fridge until chilled and stiffer. To decorate, pipe starting in the center of the cupcake, working your way outwards in a circular motion. Gently pull away. Add sugar pearls on the top. Enjoy.

Red Velvet Cupcakes

Sabrina Russo

Sabrina Russo

My name’s Sabrina. Brina for short. I am an assistant to a food photographer and chef, a registered dietitian and full-time foodie. Hope you enjoy my recipes!

More Posts - Website - Twitter - Facebook - LinkedIn - Pinterest - Google Plus - StumbleUpon

2 Comments

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: