Say goodbye to dry, fluorescent red velvet cake! These cupcakes have a soft crumb and subtle cocoa and vanilla flavors that pair perfectly with tangy cream cheese frosting. The vibrant red hue makes them a festive touch for a variety of holidays, but they are delicious any day of the year.
Makes 1 dozen cupcakes
Ingredients
Cupcakes:
1/4 cup (57g) unsalted butter, softened
1 Tbs. canola oil
1/2 cup (100g) granulated sugar
3 Tbs. (35g) light brown sugar, lightly packed
1 1/2 tsp. vanilla extract
1 large egg
1 cup (125g) all-purpose flour
2 Tbs. (12g) cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk*
1 Tbs. red food coloring
Frosting:
6oz. (3/4 block) cream cheese
2oz. (1/2 stick) unsalted butter
1 – 1 1/2 cups (120-180g) powdered sugar
1 tsp. vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350° F.
- Line a 12-count cupcake pan with baking papers. Set aside.
- Place the butter, canola oil, granulated sugar, brown sugar, and vanilla into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs, and continue to beat for a minute more, until the mixture is light and fluffy.
- Sift the flour, cocoa powder, baking soda, and salt into the bowl. Beat the mixture on low until the ingredients begin to come together. Slowly stream in the buttermilk and food dye and continue mixing, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth batter forms.
- Divide the batter evenly between the cupcake liners, filling each no more than 2/3 of the way full. Transfer the pan to the middle rack of the preheated oven.
- Bake the cupcakes for 18-21 minutes, just until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven. Allow the cupcakes to cool completely to room temperature before frosting.
- While the cupcakes cool, make the frosting. Place the cream cheese and butter in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy. Add 1 cup of powder sugar and continue beating on low speed until the sugar is fully incorporated into the cream cheese mixture. Add an additional 1/2 cup of powdered sugar if a sweeter frosting is preferred. Add the vanilla extract and salt to the bowl. Continue beating on medium-high speed for 2-3 minutes, until the frosting is light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes, and decorate as desired. Refrigerate until ready to serve.
*Buttermilk is an essential ingredient in red velvet cake. Regular milk will not produce the characteristic flavor or texture. I do not recommend the “homemade” buttermilk method of souring regular milk with vinegar or lemon juice.
