Red Velvet Cupcakes
Light, fluffy, and smooth. Red velvet cupcakes are the most delightful treats. They have the perfect texture and the most wonderful balance of sweetness, saltiness, and acidity.
Ingredients
For the Cupcakes:
- 1½ cups Cake Flour
- 3 tablespoons Natural Cocoa Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- ½ cup Vegetable Oil
- ¼ cup Brown Sugar
- ¾ cup Granulated Sugar
- 1 Large Egg
- ¾ cup Buttermilk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Vinegar
- ½ teaspoon Red Food Coloring Gel
For the Frosting:
- 1 cup Unsalted Butter softened to room temperature
- 8 ounces Cream Cheese
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Kosher Salt
Instructions
For the Cupcakes:
- Preheat the oven to 350°F and line a muffin tin with muffin wrappers.
- In a medium bowl, combine the flour, cocoa powder, salt, and baking soda. Whisk to combine and set aside.
- In a large bowl, add the vegetable oil, sugars, egg, vanilla, vinegar, and red food coloring. Whisk to thoroughly combine. Add the dry ingredients and whisk no streaks of flour remain. Do not over-mix.
- Add the batter to the cupcake pan, filling each cupcake tin ⅔ of the way full. Bake in the preheated oven for 15 minutes. Remove from the oven and cool before frosting.
For the Frosting:
- Beat the butter and cream cheese together until smooth. Make sure the butter is at room temperature at this point, you do not want cold butter. Add the powdered sugar, slowly beating in one cup at a time until fully incorporated. Add the salt and vanilla and beat until mixed. Whip on high speed for 2 minutes until smooth and light and fluffy. Transfer to a piping bag and frost your cooled cupcakes.