Red Velvet Cupcakes Again
An easy recipe for Red Velvet Cupcakes. These can be made regular size or jumbo. The frosting is not too sweet, but rather very tart with a full cream cheese flavor.
Servings 24
Ingredients
- 1 ½ cups well-stirred and fluffed all-purpose flour 200 grams
- 2 cups cake flour 224 grams
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks 230 grams unsalted butter, softened
- 1 ¾ cups granulated sugar 340 grams
- 2 large eggs
- 3 ½ tablespoons cocoa powder
- 4 tablespoons red food coloring or 2 T. Super Red
- 1 teaspoon vanilla extract
- 1 cup sour cream room temperature (no subs - yogurt doesn't work as well)
- 1 tablespoon vinegar
- 1 cup buttermilk room temperature
Cream Cheese Frosting
- 16 ounces cream cheese softened
- 4 oz unsalted butter softened
- 1 teaspoon pure extract
- 2 cups confectioners' sugar plus more to taste
Instructions
- Preheat the oven to 350ºF. Line 24 standard muffin cups with paper liners. If making jumbo size cupcakes, you'll only need 12
- In a large bowl, whisk together the flours, salt and baking soda. Set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar until creamy.
- Reduce to a lower speed and add eggs one at a time, beating well after each egg is added.
- In a small bowl, stir together cocoa powder, red food coloring, and vanilla, then add to the creamed mixture, scraping bowl often.
- Stir in the sour cream until it is fully blended, then add the vinegar.
- Add flour mixture and buttermilk to the batter alternately, using lowest speed of mixer and scraping bowl. Batter will be fairly thick.
- Spoon batter into cupcake cups and bake on center rack for about 22 minutes or until cakes spring back when touched.
- Frosting: In the bowl of an stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in confectioners' sugar until well combined. Beat until light and creamy.
Notes
You will get at least 24 cupcakes, but probably more. I get 24 because I use cupcake papers that are slightly taller. They are not the jumbo size liners, but rather liners that fit regular size muffin tins but go up a little higher. I order them on-line. If you want bigger cupcakes and happen to have the 3 ½ inch jumbo size muffin pans, you'll get 12 cupcakes.