Description
Soft and velvety red velvet cupcakes with a hint of chocolate and vanilla, topped with tangy cream cheese frosting. Perfect for any occasion!
Ingredients
Scale
Cupcakes:
- 1 1/3 cups cake flour (or all-purpose flour)
- 1 tbsp cocoa powder, unsweetened
- 1 1/2 tsp baking powder
- Pinch of salt
- 60g (4 tbsp) unsalted butter, softened
- 2/3 cup caster sugar
- 2 large eggs, room temperature
- 1/3 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 tbsp red food coloring
Cream Cheese Frosting:
- 1/3 cup unsalted butter, softened
- 170g (6 oz) cream cheese (block), softened
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 1/2 cups powdered sugar, sifted
Instructions
Cupcakes:
- Preheat the oven to 180°C/350°F (160°C fan). Line a 12-hole muffin tin with cupcake liners.
- Sift together the cake flour, cocoa powder, baking powder, and salt in a bowl.
- In a separate bowl, beat the butter with an electric mixer until pale. Add sugar and beat until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in oil, buttermilk, vanilla extract, vinegar, and red food coloring until smooth.
- Gradually fold in the dry ingredients until just combined. Avoid overmixing.
- Divide the batter evenly between cupcake liners, filling each about 3/4 full.
- Bake for 20 minutes, or until a skewer inserted in the center comes out clean. Cool completely on a wire rack.
Frosting:
- Beat the butter until pale and smooth. Add the cream cheese and mix until combined.
- Gradually add powdered sugar, mixing until fluffy. Add vanilla and salt.
- Pipe or spread frosting onto cooled cupcakes.
Notes
- For the best texture, use room-temperature ingredients.
- If frosting is too soft, refrigerate for 30 minutes before piping.
- You can substitute buttermilk with 1/2 cup milk mixed with 3/4 tsp vinegar.
Nutrition
- Calories: 392 kcal
- Sugar: 37g
- Sodium: 93mg
- Fat: 21g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 68mg