Serves 48
95 min
Southern Red Velvet Cupcakes
Recipe GLPR971ee7893a9534
These elegant Southern red velvet cupcakes feature a tender, subtly cocoa-tinged cake in deep crimson red, topped with a smooth, tangy cream cheese frosting. Perfect for celebrations and special occasions.
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Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 1/3 cups vegetable oil
3/4 cup buttermilk, at room temperature
2 tablespoons red food coloring
1 tablespoon white distilled vinegar
1/2 tablespoon vanilla extract
4 cups confectioners' sugar
8 ounces cream cheese, at room temperature
1 cup unsalted butter, at room temperature
1/2 teaspoon salt for frosting
4 teaspoons pure vanilla extract for frosting
Directions
Preheat your oven to 350°F. Line 48 mini cupcake molds with paper liners, or line 24 regular-size cupcake molds with liners, depending on the size you prefer.
Sift together the flour, granulated sugar, baking soda, cocoa powder, and 1 teaspoon salt into a large mixing bowl until well combined.
In a separate mixing bowl, whisk together the eggs and vegetable oil until blended.
In a measuring cup, combine the buttermilk, red food coloring, white vinegar, and 1/2 tablespoon vanilla extract. Whisk gently until the coloring is evenly distributed.
Gradually alternate adding the dry ingredients and the buttermilk mixture to the egg and oil mixture, beginning and ending with the dry ingredients. Mix gently until just combined. If desired, add additional cocoa powder to deepen the red color of the batter to a rich burgundy tone.
Divide the batter evenly among the lined cupcake molds, filling each about 3/4 full. For mini cupcakes, bake for 13 to 14 minutes until a toothpick inserted in the center comes out clean. For regular-size cupcakes, bake for 22 minutes until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and allow them to cool completely in the pan before removing the liners and frosting.
To prepare the cream cheese frosting, add the confectioners' sugar, cream cheese, unsalted butter, 1/2 teaspoon salt, and 4 teaspoons vanilla extract to a large mixing bowl.
Beat the frosting ingredients on medium speed for 2 minutes until smooth and fluffy.
Once the cupcakes have cooled completely, generously frost each one with the cream cheese frosting using a spatula or piping bag.
