Want the best Red Velvet Cupcakes ever? You need this recipe. Topped with homemade cream cheese frosting this is the last red velvet cupcake recipe you will ever need.
1/2teaspoonred gel-paste food color, 2 tablespoons regular food color
1teaspoonpure vanilla extract
1cupbuttermilk
1 1/2teaspoonsbaking soda
2teaspoonsdistilled white vinegar
For Cream Cheese Frosting:
8ouncescream cheese, softened
3cupspowdered sugar
2teaspoonsvanilla extract
Instructions
Preheat oven to 350 degrees. Line muffin pan with paper liners.
In a large bowl, whisk together cake flour, cocoa, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer muffin pan to wire racks to cool completely before removing cupcakes.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add vanilla extract and beat until combined.
Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.
Store cupcakes in the refrigerator up to 3 days in airtight containers; bring to room temperature before serving.