Serves 26
68 min
Red Velvet Cupcakes
Recipe GLPR09c02af857de3f
Elegant red velvet cupcakes with a subtle cocoa flavor and rich cream cheese buttercream frosting. These Southern-style treats combine tender crumb cake with velvety texture and topped with luxurious frosting studded with walnuts.
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Ingredients
2 cups pastry flour
½ cup all-purpose flour
2 tablespoons dark cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
1 cup buttermilk
4 large eggs
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 tablespoon red food coloring
1 cup chopped walnuts
1½ cups butter, room temperature
½ cup cream cheese, room temperature
4 cups confectioners sugar
¼ cup whole milk
2 tablespoons pure vanilla extract
Directions
Preheat your oven to 350°F.
Sift together the pastry flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt onto parchment paper. Set the dry mixture aside.
In a large bowl, whisk together the sugar, vegetable oil, buttermilk, eggs, white vinegar, and 1 teaspoon vanilla extract until well blended. Add the red food coloring and whisk gently until the color is evenly distributed throughout the batter.
Sprinkle the sifted dry ingredients over the wet mixture and whisk until just combined, being careful not to overmix.
Fill cupcake paper liners about three-quarters full with batter using an ice cream scoop.
Bake the cupcakes in the preheated oven for 15 to 20 minutes, until a wooden skewer inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 10 minutes, then transfer them to wire racks to cool completely.
While the cupcakes cool, prepare the frosting. In a stand mixer fitted with a paddle attachment, beat the room-temperature butter and cream cheese on high speed until very pale and fluffy, scraping down the sides of the bowl at least twice to ensure even blending.
Reduce the mixer speed to low and gradually add the confectioners sugar. Mix until well combined, then slowly add the whole milk and 2 tablespoons vanilla extract. Scrape down the sides of the bowl again.
Increase the mixer speed to high and beat for 10 to 12 minutes until the frosting is light, fluffy, and creamy.
Pipe or spread the frosting onto the completely cooled cupcakes and garnish with chopped walnuts.
