Decadent Red Velvet Cupcakes (Printer-Friendly)

Moist red velvet cupcakes, strikingly red with delicate chocolate notes and creamy tangy frosting—the ultimate sweet treat.

# What You'll Need:

→ Cupcake Batter

01 - 140 g all-purpose flour, sifted
02 - 150 g granulated sugar
03 - 10 g unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt
06 - 120 ml buttermilk, at room temperature
07 - 80 ml vegetable oil
08 - 2 large eggs, at room temperature
09 - 1 teaspoon white vinegar
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red gel food coloring

→ Cream Cheese Frosting

12 - 200 g full-fat cream cheese, softened
13 - 60 g unsalted butter, softened
14 - 240 g powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of fine sea salt

# Steps to Follow:

01 - Preheat oven to 175°C and line a 12-cup muffin tin with cupcake liners; set aside.
02 - Sift flour, cocoa powder, baking soda, and salt into a large mixing bowl to aerate and remove any lumps.
03 - In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red gel food coloring until the mixture is completely smooth and evenly colored.
04 - Gently fold the dry ingredients into the wet mixture using a spatula, mixing only until no traces of flour remain; avoid overmixing to maintain a tender crumb.
05 - Divide the batter evenly among cupcake liners, filling each about two-thirds full. Tap the tin gently on the counter to release air bubbles. Bake for 18–20 minutes, or until a toothpick inserted in the centre emerges clean or with a few moist crumbs.
06 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
07 - Beat cream cheese and butter together until completely smooth and free from lumps. Gradually add powdered sugar, beating until the mixture is light and fluffy. Mix in vanilla extract and a pinch of salt for flavour.
08 - Pipe or spread the cream cheese frosting onto cooled cupcakes using a large star tip or offset spatula. Garnish as desired.

# Extra Suggestions:

01 - Room temperature eggs and buttermilk promote a delicate and even crumb.
02 - For the most vibrant color, use gel food coloring rather than liquid.
03 - Let cupcakes cool completely before applying frosting to prevent it from melting.
04 - Unfrosted cupcakes may be frozen for up to 3 months and frosted as needed.
05 - Frosted cupcakes should be stored refrigerated and brought to room temperature before serving.
06 - For homemade buttermilk, combine 15 ml white vinegar with enough milk to total 120 ml and let stand for 5 minutes.

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