Red Velvet Cupcakes
User Reviews
5
Red Velvet Cupcakes
Description
This Red Velvet Cupcakes recipe combines cake flour, unsweetened cocoa powder, baking soda, and salt with creamed butter and sugar to form the batter. Eggs are incorporated one at a time, followed by sour cream, buttermilk, red food coloring, and vanilla extract before folding in the dry ingredients gently to avoid overmixing. The cupcakes bake in a preheated oven until just done, yielding moist, tender cakes with a slight cocoa undertone and vivid red color.
The cupcakes are cooled thoroughly before being topped with classic cream cheese frosting, which brings a smooth, slightly tangy contrast to the rich cakes. The texture is fluffy and light while having enough density to hold the frosting well.
The cupcake size and baking time ensure an even bake with a soft crumb and a delicate crumb structure. These cupcakes can be served at gatherings or as a sweet treat with tea or coffee.
Use an ice cream scoop to portion batter evenly for uniform cupcake size and baking.Allow cupcakes to cool completely before frosting to prevent melting.Clicking the baking time links in instructions can help you use kitchen timers effectively during baking.
Ingredients
- 2 1/2 cups cake flour
- 1/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened, unsalted
- 2 cups sugar
- 4 large egg
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 ounce red food coloring
- 1 tablespoon vanilla extract
- cream cheese frosting
Instructions
- Preheat the oven to 350 degrees.
- Sift the flour, cocoa powder and baking soda into a large bowl and add the salt to it.
- In a stand mixer whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
- Whisk in the sour cream, milk, red food coloring and vanilla then add in the flour until just barely mixed in (do not overmix).
- Scoop with an ice cream scoop into cupcake liners, 3/4 full and bake for 18-20 minutes, let cool completely and ice with cream cheese frosting.
Notes
- Use an ice cream scoop for even batter portions to ensure uniform cupcakes.
- Cool cupcakes completely before applying cream cheese frosting to maintain structure.
- Click on the baking times in the method to set kitchen timers for precise baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 106mg | 35% |
| Sodium | 238mg | 10% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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