Red Velvet Cupcakes are moist and fluffy with the subtle flavors of chocolate and vanilla and a sweet, tangy cream cheese frosting. They're worthy of any special occasion!
Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
Whisk the flour, cocoa powder and salt in a medium bowl. Set aside.
1 1/3 cups all purpose flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon salt
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed for 3-5 minutes, or until light and fluffy. Add the egg on low speed, beating just until incorporated. Scrape down the sides of the bowl as necessary.
1 stick unsalted butter, 1 cup granulated sugar, 1 large egg
Place the buttermilk, red gel paste and vanilla extract in a glass measuring cup and stir well to combine.
3/4 cup buttermilk, 1 tablespoon red gel paste coloring, 1 teaspoon pure vanilla extract
Add 1/3 of the flour, followed by one third of the milk, and mix on low. Repeat, adding the remaining flour and milk in 1/3's, scraping down the bowl as needed.
In a small bowl, add the baking soda to the vinegar, which will fizz up. Mix thoroughly and add this reaction to the batter, beating on low speed just until incorporated.
1/2 teaspoon baking soda, 1/2 teaspoon apple cider or white vinegar
Divide the batter evenly between each muffin cavity and bake for 18-22 minutes (check after 15 minutes), or until a toothpick comes out clean.
Transfer the pan to a wire rack and cool in the pan 10 minutes. Remove from the pan and cool completely.
Frost the cupcakes with the cream cheese frosting and enjoy!
cream cheese frosting
Notes
Pro tip: Place the butter, egg and buttermilk on the counter to allow them to come to room temperature a minimum of 1 hour prior to baking
Cut the butter into small chunks and place your egg in a bowl of warm water (not hot!) for a few minutes to bring to room temperature more quickly.
The nutrition information does not include the frosting as that is calculated in a separate post.
Store red velvet cupcakes in an air tight container in the refrigerator for up to 3 days, or refrigerator for up to 5 days. For best results, serve at room temperature
I used a Wilton 1M piping tip to pipe my frosting.