45 min
Red Velvet Cupcakes with Mascarpone Cream Cheese Icing
Recipe GLPRdf321b37caffda
Luxurious red velvet cupcakes with a subtle cocoa and vanilla flavor, topped with a silky mascarpone-infused cream cheese frosting. These Southern-inspired treats feature crushed peppermint candy as an optional garnish for a festive touch.
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Ingredients
1/4 cup red food coloring
3 1/2 tablespoons unsweetened cocoa powder
1 cup unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 tablespoon distilled white vinegar
1 cup unsalted butter, at room temperature
1 cup cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt
1 cup mascarpone cheese, at room temperature
1 teaspoon vanilla or mint extract
Crushed peppermint candy for garnish, optional
Directions
Preheat your oven to 350°F. Prepare jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) by greasing them with butter or cooking spray and dusting lightly with flour, tapping out any excess, or insert cupcake liners into each cup.
In a small bowl, combine the red food coloring and cocoa powder, stirring until you achieve a smooth paste. Set this mixture aside.
Using an electric mixer with the paddle attachment, cream together the 1 cup room-temperature butter and sugar on medium-high speed until the mixture is light and fluffy, approximately 2 minutes.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Then add the cocoa-coloring paste while continuing to beat until fully incorporated.
Reduce the mixer speed to medium and beat the batter for about 4 minutes until well combined.
In a medium bowl, sift together the cake flour, all-purpose flour, 1 teaspoon kosher salt, and baking soda.
Stir the 2 teaspoons vanilla extract into the buttermilk (this can be done directly in the measuring cup).
Add the flour mixture to the butter mixture in 3 separate additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour. Beat on medium speed just until the ingredients are combined.
Add the sour cream and vinegar to the batter and beat on low speed until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
Bake for 25 to 35 minutes, until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Avoid overbaking to prevent the cupcakes from drying out.
Remove the cupcakes from the oven and allow them to cool in the pans for 5 minutes. Then turn them out onto a wire rack and let them cool completely before frosting.
To prepare the icing, place the remaining 1 cup room-temperature butter, cream cheese, and powdered sugar in the bowl of an electric mixer fitted with the paddle attachment.
Beat the frosting mixture on medium-high speed until light and fluffy.
Add the mascarpone cheese on very low speed, beating just until combined. Be careful not to overmix once the mascarpone is added, as excessive beating can cause the frosting to curdle.
Stir in the 1 teaspoon vanilla or mint extract by hand until evenly distributed.
Spread or pipe the frosting onto the top of each cooled cupcake.
If desired, sprinkle crushed peppermint candy evenly over the frosting on each cupcake as a garnish.
