One Bowl Red Velvet Cupcakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
18 cupcakes
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Course
Dessert
One Bowl Red Velvet Cupcakes
Description
This One Bowl Red Velvet Cupcakes recipe simplifies traditional red velvet by combining melted butter, canola oil, and sugar before incorporating eggs and a mixture of all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt to create the batter. Apple cider vinegar and buttermilk provide mild acidity, while sour cream adds moisture and tenderness. Red food coloring gives the cupcakes their characteristic vibrant color.
The batter is mixed gently just until combined, avoiding overmixing for a soft crumb. Cupcakes are baked in lined pans until risen and set, producing moist, tender cakes with subtle cocoa and tangy notes. The accompanying cream cheese frosting blends softened cream cheese, butter, vanilla, and sifted confectioners' sugar to a smooth, sweet topping that complements the cake’s flavors.
This recipe produces a classic red velvet cupcake suitable for celebrations or as a sweet treat, balancing sweetness, moisture, and cream cheese richness in each bite.
Ingredients
For the cupcakes:
- 1 butter unsalted, stick, melted and slightly cooled
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract pure
- 1 cup granulated sugar
- 2 egg large eggs plus 1 large yolk, at room temperature
- 1 cup all-purpose flour not packed
- 1/4 cup cornstarch
- 2 cocoa powder 1/2 tablespoons
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/2 cup buttermilk
- 1/2 cup sour cream full fat
- 1 tablespoon red food coloring use more or less to suit color needs
For the Cream Cheese Frosting:
- 8 ounces cream cheese very soft
- 2 ounces butter unsalted, very soft
- 2 teaspoons vanilla extract pure
- 3 cups confectioners' sugar sifted, add more if needed to reach preferred consistency
Instructions
For the cupcakes:
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray, set aside.
- Place the butter in a large, microwave-safe bowl. Place the bowl in the microwave and melt the butter, heating it in 30 second increments, stirring in between each increment. Add in the oil and vanilla and whisk smooth. Add in the sugar and whisk until well combined. Add in the eggs and egg yolk, one at a time, beating well after each addition. Add the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and lightly combine them with a whisk before beating them into the mixture, stirring until it's just combined - be sure not to over mix here! Whisk in the apple cider vinegar and buttermilk and whisk smooth. Fold in the sour cream. Finally, stir in the food color, whisking the mixture just until combined.
- Divide the batter among the lined cupcake molds, filling each 3/4 of the way full (you will have enough batter for about 18 cupcakes). Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the cream cheese frosting:
- In a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar and salt. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cupcakes have completely cooled, spread the frosting over the cupcakes or use a piping bag to pipe it into decorative swirls. Store these cupcakes in the fridge, covered, for up to 3 days.
User Reviews
Overall Rating
5
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