Introduction
This delightful recipe combines the classic flavors of a red velvet cupcake with a creamy cream cheese frosting. Perfect for any occasion, these cupcakes are soft, velvety, and irresistibly delicious. Follow this detailed guide to achieve the ideal texture and flavor, ensuring your cupcakes are a hit!
Detailed Ingredients with measures
DRY INGREDIENTS:
1 1/3 cups cake flour (or plain/all-purpose flour, as a substitute)
1 tbsp cocoa powder, unsweetened
1 1/2 tsp baking powder (not baking soda)
Pinch of salt
WET INGREDIENTS:
60g / 4 tbsp unsalted butter, softened
2/3 cup caster sugar (superfine sugar)
2 large eggs, at room temperature
1/3 cup vegetable oil (or canola oil)
1/2 cup buttermilk, at 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 / 6oz Philadelphia block cream cheese, softened
1/2 tsp vanilla extract
1/8 tsp salt
2 1/2 cups soft icing sugar mixture (powdered sugar), sifted
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 40 minutes (including cooling time)
Yield: 12 cupcakes
To create these scrumptious cupcakes, begin by preheating your oven to 180°C/350°F (160°C if using a fan oven). Line a standard 12-hole muffin tin with cupcake liners. In a bowl, sift the dry ingredients together. In a separate bowl, cream the softened butter using an electric mixer until pale yellow. Gradually add the caster sugar and beat until light and fluffy.
Next, incorporate the eggs, one at a time, making sure to mix thoroughly. Add the remaining wet ingredients and blend until the batter is smooth. Gradually fold in the dry ingredients, just until combined, avoiding overmixing to keep your cupcakes tender. Pour the batter into the prepared liners, filling them about three-quarters full.
Bake for approximately 20 minutes or until a skewer inserted comes out clean. Allow the cupcakes to cool on a wire rack before frosting them with a rich cream cheese frosting made by creaming butter and cream cheese, followed by the addition of icing sugar, vanilla extract, and a pinch of salt.
This classic red velvet cupcake recipe is sure to impress and delight your friends and family!
Detailed Directions and Instructions
Preparation of Oven and Cupcake Liners
Preheat your oven to 180°C/350°F (160°C if using a fan oven). Line a standard 12-hole muffin tin with cupcake liners.
Sifting Dry Ingredients
In a medium bowl, sift together the dry ingredients: cake flour, cocoa powder, baking powder, and a pinch of salt. Set aside.
Creaming the Butter
In a separate bowl, add the softened unsalted butter. Beat it using an electric mixer or stand mixer on speed 2 for about 1 minute until it becomes smooth.
Creaming the Sugar
Add the caster sugar to the creamed butter and continue to beat on the same speed for an additional 2 minutes, until the mixture is very pale yellow, almost white.
Incorporating Eggs
Add the 2 large eggs one at a time, beating on speed 1 for 30 seconds after each addition until fully incorporated.
Adding Remaining Wet Ingredients
Mix in the vegetable oil, buttermilk, vanilla extract, and red food coloring. Beat on speed 1 until all ingredients are well combined, ensuring the batter is smooth.
Incorporating Dry Ingredients
Sprinkle the sifted dry ingredients over the wet mixture and mix on speed 1 for about 20 seconds. Scrape down the sides of the bowl and mix for another 10 seconds. The batter should be mostly smooth; a few small lumps are acceptable.
Filling the Cupcake Liners
Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Baking the Cupcakes
Bake in the preheated oven for approximately 20 minutes. To check for doneness, insert a skewer into the center of the middle cupcake; it should come out clean.
Cooling the Cupcakes
Once baked, immediately transfer the cupcakes to a wire rack to cool completely before frosting.
Preparation of Cream Cheese Frosting
In a bowl, combine the softened unsalted butter. Beat for about 1 minute until smooth using a stand mixer on speed 6, or speed 9 with an electric mixer.
Incorporating Cream Cheese
Add the softened cream cheese to the butter and beat for an additional minute on the same speed until the mixture is smooth.
Adding Icing Sugar
Gradually add the sifted icing sugar in four batches, mixing in between each addition starting on speed 1 to prevent a dust cloud.
Making the Frosting Fluffy
Once all icing sugar is incorporated, add vanilla extract and salt. Beat on speed 6 for about 2 minutes until the frosting becomes fluffy and holds its shape. If the frosting is too soft, chill it in the fridge for 30 minutes and then beat again.
Piping the Frosting
Transfer the cream cheese frosting into a piping bag fitted with your desired piping tip. Pipe the frosting generously onto the cooled cupcakes.
Notes
Note 1
Using cake flour will yield a more tender and velvety cupcake, while plain or all-purpose flour works as well, but results in a less tender crumb.
Note 2
Use unsweetened cocoa powder; there’s no need for Dutch-processed unless that’s all you have.
Note 3
Baking powder is preferred in this recipe for achieving a nice dome shape on the cupcakes compared to baking soda.
Note 4
Soften the butter to about 18°C/64°F; too soft butter results in greasier cupcakes that do not rise well. If butter is warmer than 20°C/68°F, chill it before use.
Note 5
Ensure your eggs are at room temperature for easier incorporation. To quickly warm cold eggs, place them in a bowl of warm tap water for 5 minutes.
Note 6
Using buttermilk is ideal, but if you make a substitute, combine 1/2 cup of full-fat milk with 3/4 tsp of vinegar or lemon juice, and let it sit for 15 minutes to thicken.
Note 7
White vinegar adds tenderness to the cupcake and helps preserve the red color.
Note 8
Use block cream cheese rather than spreadable for frosting; spreadable cream cheese is too soft and will make the frosting runny.
Note 9
In Australia, soft icing sugar is designed for fluffy frostings and differs from pure icing sugar, which is used for harder icing. Ensure you use sifted soft icing sugar for best results.
Cook techniques
Preheating the Oven
Always preheat your oven to the specified temperature before placing your cupcakes inside. This ensures even baking and helps achieve the desired rise.
Sifting Dry Ingredients
Sifting the dry ingredients, such as flour and cocoa powder, helps to aerate them, which can result in a lighter and fluffier cupcake texture.
Creaming Butter and Sugar
When creaming butter and sugar, ensure the butter is at the right temperature (around 18°C/64°F). Beat until the mixture is pale and fluffy; this incorporates air for a lighter cupcake.
Incorporating Eggs
Add the eggs one at a time, beating well after each addition. This helps to maintain the emulsion and ensures a uniform batter.
Mixing Wet Ingredients
Combine wet ingredients gently and ensure they are at room temperature. This helps in achieving a smooth batter that traps air during mixing.
Folding in Dry Ingredients
When adding dry ingredients to the wet mixture, mix gently to avoid overworking the batter, which can lead to denser cupcakes. A few small lumps are acceptable.
Filling Cupcake Liners
When filling cupcake liners, aim to fill them about 3/4 full to allow room for rising without overflowing.
Baking Time
Check for doneness by inserting a skewer into the center of a cupcake. It should come out clean. Avoid opening the oven too early to maintain a consistent temperature.
Cooling Cupcakes
Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which prevents them from becoming soggy.
Making Cream Cheese Frosting
Ensure that both butter and cream cheese are softened to the right consistency. Beat them together until smooth before gradually adding icing sugar to avoid a mess.
Piping Frosting
When piping frosting, use a piping bag with a tip of your choice for decorative effects. For best results, frost cooled cupcakes to maintain the texture and shape.
FAQ
Can I use plain flour instead of cake flour?
Yes, you can use plain or all-purpose flour, but the texture may be slightly less tender compared to cake flour.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing regular milk with a bit of vinegar or lemon juice and letting it sit for about 15 minutes.
Is it necessary to use food coloring?
While red food coloring gives the cupcakes their signature look, you can omit it if you prefer a natural red velvet effect.
How should leftovers be stored?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate if the frosting is cream cheese-based.
Can I freeze these cupcakes?
Yes, you can freeze cupcakes without frosting for up to 3 months. Make sure to wrap them tightly in plastic wrap and place them in an airtight container. Frost after thawing.
Conclusion
Creating delicious red velvet cupcakes with cream cheese frosting is a delightful baking adventure. By carefully following the steps and understanding the importance of ingredient temperatures and types, you will achieve a perfectly moist and fluffy cupcake topped with a creamy frosting. Enjoy sharing these vibrant treats with family and friends, making any occasion extra special.
Red Velvet Cake
Transform your cupcake recipe into a full cake by adjusting baking time and using round cake pans.
Chocolate Red Velvet Cupcakes
Add an extra layer of cocoa powder to the batter for a richer chocolate flavor while maintaining the classic red velvet taste.
Vegan Red Velvet Cupcakes
Substitute eggs with flaxseed meal or applesauce, and use plant-based butter and non-dairy milk.
Spiced Red Velvet Cupcakes
Incorporate cinnamon and nutmeg into the dry ingredients for a warm, spiced twist on the traditional recipe.
Cheesecake-Stuffed Red Velvet Cupcakes
Fill each cupcake with a small dollop of cheesecake batter before baking for a delicious surprise inside.
Red Velvet Cupcakes with Chocolate Frosting
Top with a rich chocolate buttercream instead of cream cheese for a different flavor profile.
Mini Red Velvet Cupcakes
Make bite-sized versions using a mini muffin tin for a fun party treat.
Layered Red Velvet Trifle
Layer cubes of red velvet cupcakes with cream cheese frosting and fresh berries for an elegant dessert presentation.
