CLICK BELOW TO BUY PRODUCTS USED IN THIS RECIPE
KitchenAid Artisan Stand Mixer
Muffin Tin
Sieve
Measuring Cup
Food Color
Large Whisk
Red Velvet Cupcakes
Soft and Easy, Flavorful Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
- 2 1/4 cup all purpose flour
- 1/4 cup cornstarch
- 3 tbsp cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cup sugar
- 1 cup oil
- 1/2 cup melted unsalted butter
- 3 large eggs
- 1 cup whole milk
- 1 tbsp vinegar
- 2 tsp vinegar
- 1 tbsp vanilla extract
- red food coloring
Frosting
- 16oz cream cheese softened
- 4oz unsalted butter softened
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1 pinch salt
Instructions
- Pour 1 tbsp vinegar into milk and set aside. Heat oven to 350 F or 180 C.
- To a large bowl, add the sugar, oil and melted butter, whisk well. Add the eggs and whisk well. Add the milk mixture, 2 tsp vinegar and vanilla extract. Whisk to combine and add food coloring.
- Sift the flour, corn starch, salt, baking soda, and cocoa over the wet ingredients. Mix to combine. Line two 12 cup muffin tins with cupcake liners. Use an ice cream scoop to pour batter into each cup, about ½ full. Bake them in the heated oven for approximately 18-20 minutes until a toothpick inserted into the center comes out clean. Completely cool the cupcakes on a rack.
- While the cupcakes are cooling, make the frosting. Use a hand mixer or stand mixer to make the frosting. Put soft butter in the bowl, add cream cheese. Mix until smooth, about 3 minutes. Scrape down the paddle and bowl halfway through. Add vanilla extract and mix. Sift the powdered sugar into the bowl and a pinch of salt. Mix on low speed and then increase the speed to medium. Scrape down the bowl and paddle once while mixing. Beat until soft and fluffy, about 3 minutes. Frost the cooled cupcakes with an offset spatula or use a tip and piping bag.
- ***Food coloring note - With the gel based, use a few drops at a time until you get the right color. I used 1.5 tsps - about 20 drops. If you’re using liquid color, you’ll need about 1 tbsp.
- ***You could get about 30 cupcakes, but I just filled 24. If you want the cupcakes flat and just reaching to the top of the liner, definitely only fill them halfway with batter. You’ll need 3 muffin tins instead of 2.
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