These red velvet cupcakes are made from scratch and have a homemade cream cheese frosting. This delicious treat is simple to make and delivers with a moist cupcake. The cream cheese frosting is a perfect balance to the subtle flavors of a red velvet cupcake.
I loved making the batter to this cupcake. It had a smooth, almost whipped cream feel to the batter. This was the first time I used a gel food coloring and my batter looked more of a medium pink instead of red. My daughter and I joked that we could rename these cupcakes pink velvet instead of red velvet, but they did darken once they were baked.
I also have to share with you my baking blunder for this cupcake. I found a recipe that instructed to add a chocolate filling similar to what looked like a truffle to the cupcake. I thought this was a great idea and was more than eager to try it. I melted the chocolate on a double boiler and then placed in a plastic container. I then put the container in the freezer to turn into a fudge-like consistency. In the meantime, I went to watch my son’s soccer game. When I returned, I tried to roll this chocolate creation into small balls, but it was a sticky, gooey mess and wouldn’t hold its shape. I decided to trial a couple of the cupcakes to see if the flavor came out any better, but 1) it didn’t make the cupcake any better, 2) it spread through the cupcake instead of staying centralized, and 3) it was too messy to work with and didn’t yield favorable results.
As of this moment, I think the cupcake came out great sticking with the regular recipe. I’d still like to add a chocolate filler someday, but that will require more experimenting.
I ended up making these cupcakes for a co-worker and they were a huge success. I used a Wilton 1M frosting tip with a disposable bag for the frosting and this helped give the dessert more of a polished look.
Red Velvet Cupcakes
- 1/2 cup (8 tbsp) unsalted butter, melted
- 1 cup sugar
- 3 tbsp vegetable or canola oil
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 large eggs plus one egg yolk, room temp
- 2 1/2 tbsp cocoa powder
- 1 tsp baking baking powder
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 tbsp red food coloring or 1/4 tsp gel coloring
Cream Cheese Frosting:
- 8 oz cream cheese, room temp
- 4 tbsp unsalted butter, room temp
- 1 1/2 tsp vanilla extract
- 3 cups confectioner's powder sugar
Heat oven to 350 degrees F and line a 12-cup muffin tin with cupcaker liners.
2. Combine melted butter, oil, and vanilla and whisk until smooth.
3. Add sugar and blend with electric hand-mixer until well combined.
4. Add in eggs, one at a time and blend with mixer until well-blended.
5. Add in flour, cornstarch, cocoa powder, baking soda, baking powder, and salt and blend until ingredients just combined.
6. Add in apple cider vinegar and buttermilk. Blend until smooth.
7. Add in sour cream and food coloring until well-blended.
8. Spoon batter into lined cupcake pan approx. 3/4 full.
9. Bake at 350 degrees F for 15 - 17 minutes.
10. Cool completely before frosting.
1. In a large bowl, blend cream cheese, butter, and vanilla on medium high speed with hand mixer until completely smooth, about 2 minutes.
2. Gradually add confectioner's sugar on low speed until smooth and creamy, approx. 1 - 2 minutes.
3. Use Wilton 1M frosting tip with disposable piping bag. Start from center and circle outward around cupcake.