Red Velvet Cupcakes

Get ready to fall in love with the BEST red velvet cupcakes! They are incredibly moist with a light and airy texture, and the tangy cream cheese frosting on top is like the perfect bow that ties the whole thing together.

5 from 3 votes

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Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: cupcakes

Equipment

12-count muffin pan

Ingredients

1 and ½ cups cake flour*
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon cocoa powder
½ cup butter, unsalted and softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoon vanilla extract
½ cup buttermilk
½ cup full-fat sour cream
¼ teaspoon white vinegar
gel or liquid red food coloring

Cream Cheese Frosting:

1 - 8 oz. package block-style, full-fat cream cheese, softened to room temperature
½ cup salted or unsalted butter (1 stick), softened to room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

Instructions

Preheat your oven to 350°F and line a 12-count muffin pan with cupcake liners.
Add the cake flour to a medium bowl and use a sieve to sift in the cocoa powder, baking soda, and salt.
In a large bowl, beat the softened butter with the sugar until smooth and creamy. Add the room temperature eggs, one at a time, and mix until just combined after each. Add the vanilla extract, white vinegar, sour cream, and buttermilk. Mix until smooth and scrape down the sides of the bowl as needed. Don't overmix.
Add the dry ingredients to the wet ingredients and use a whisk to mix until smooth. Mix in the red food coloring and add more, a little at a time, until you’re happy with the color.
Pour the batter evenly into cupcake liners, filling them almost all the way to the top. Gently tap the pan on the counter to release any trapped air bubbles and bake the cupcakes in the preheated oven for 15-17 minutes. A toothpick inserted into the center should come out clean when the cupcakes are done.
Let the cupcakes cool slightly before removing them from the pan, then let them cool completely in the fridge or freezer before frosting.
Make the cream cheese frosting: In a large bowl, use a hand-held mixer to beat the softened cream cheese and the softened butter until smooth. Add the vanilla extract and the powdered sugar and mix until smooth and creamy.
Frost the cooled cupcakes as desired and serve. Store leftovers in an airtight container in the fridge for up to 1 week.

Notes

*To make your own cake flour take 1 and ¼ cups all-purpose flour + ¼ cup cornstarch and sift them together a few times.

Unfrosted cupcakes can be frozen for up to 3 months.

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