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Recipes > Red Velvet Cupcakes

Red Velvet Cupcakes

These cupcakes, a riff on the ever-popular red velvet cake, have a somewhat crisp top and are nicely moist within. Note: thanks to reader feedback, we've amended our original recipe for the cupcakes by decreasing the amount of flour, which produces a moister cupcake. Thanks, readers!

Prep

35 mins

Bake

18 - 28 mins

Total

1 hr 48 mins

Yield

24 cupcake

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Ingredients

Cake Ingredients:

  • Unsalted Butter (at room temperature, at least 65°F) — 8 tablespoons (113g)
  • Vegetable Oil — 1/4 cup (50g)
  • Baker’s Special Sugar — 1 1/2 cups (298g)
  • Table Salt — 1 teaspoon
  • Liquid Red Food Color — 1 tablespoon (14g)
  • Bread and Cake Enhancer (optional, for tenderness) — 1 tablespoon (14g)
  • Eggs (at room temperature) — 2 large
  • Dutch-process Cocoa — 1/4 cup (21g)
  • Unbleached Cake Flour (sifted) — 2 1/2 cups (300g); plus extra for the pans
  • Baking Soda — 1/2 teaspoon
  • Buttermilk (at room temperature) — 1 cup (227g)
  • Dried Buttermilk Powder (optional) — 1/4 cup (50g)

Frosting Ingredients:

  • Instant ClearJel — 1 teaspoon
  • Confectioners’ Sugar (sifted) — 3/4 cup (85g)
  • Heavy Cream or Whipping Cream (at room temperature) — 1 cup (227g)
  • Pure Vanilla Extract — 2 teaspoons
  • Lemon Oil (optional) — 2 drops
  • Cream Cheese (at room temperature) — 1 package (8 ounces, 227g)

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Instructions

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  1. Preheat the oven to 350°F. Line two 12-cup muffin pans with cupcake papers.
  2. Mix the butter, oil, sugar, salt, color, and cake enhancer, beating until light and fluffy.
  3. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
  4. Sift together the flour, cocoa, and baking soda (and dried buttermilk, if you’re using it).
  5. Alternately add the dry ingredients and the buttermilk to the creamed mixture, one third at a time, beating well after each addition.
  6. Spoon the batter into the prepared pans, and bake the cupcakes for about 18 to 21 minutes, until a toothpick inserted into the center of one of the middle cupcakes comes out clean.
  7. Remove the cupcakes from the oven, cool on a rack for 5 to 10 minutes, then turn it out of the pans to cool on the rack.
  8. To prepare the frosting, sift the ClearJel with the confectioners’ or glazing sugar.
  9. Add the heavy cream, and start beating. When the cream reaches a soft peak, set the mixture aside.
  10. Beat the vanilla, lemon, and cream cheese together until fluffy.
  11. Whisk in 1/4 of the whipped cream mixture and stir until completely combined. Fold in the remaining whipped cream.
  12. Frost the cupcakes; refrigerate to set up the frosting. For best flavor and texture, bring the cakes to room temperature before serving.

Similar Recipe

Irish Cream Cupcakes

Tips

  1. To make a 9″ round layer cake, scoop the prepared batter into two lightly greased 9″ round cake pans. Bake the layers for 26 to 28 minutes, until a toothpick inserted into the center comes out clean. Prepare the frosting, and frost, then stack the completely cooled layers.

Education

Baking School

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