Equipment
* optional
Ingredients
Cupcake Batter
- 150 g cake flour
- 150 g granulated sugar
- 10 g unsweetened cocoa powder
- 3 g baking soda
- 2 g kosher salt
- 60 g unsalted butter, room temperature
- 60 ml vegetable oil
- 1 egg, room temperature
- 120 ml buttermilk, room temperature
- 5 ml vanilla extract
- 5 ml white vinegar
- 5 ml red gel food coloring
Cream Cheese Frosting
- 225 g cream cheese, softened
- 60 g unsalted butter, softened
- 240 g powdered sugar, sifted
- 5 ml vanilla extract
- 1 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 175C (350F) and line a 12-cup muffin tin with paper cupcake liners.
Sift the cake flour, granulated sugar, cocoa powder, baking soda, and kosher salt together into a medium mixing bowl to ensure no cocoa lumps remain.
In a separate large mixing bowl, cream the softened butter, vegetable oil, and egg together using a hand mixer on medium speed until smooth and pale.
Whisk the buttermilk, vanilla extract, white vinegar, and red gel food coloring into the butter and egg mixture until completely uniform in color.
Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula until just combined. Stop mixing as soon as no dry flour streaks remain to maintain a tender crumb.
Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake at 175C (350F) for 18 to 20 minutes.
Allow the cupcakes to rest in the muffin tin for 5 minutes before carefully transferring them to a wire cooling rack to cool completely to room temperature.
While the cupcakes cool, prepare the frosting. Cream the softened cream cheese and unsalted butter in a clean mixing bowl until completely smooth and free of any lumps.
Gradually beat the sifted powdered sugar, vanilla extract, and kosher salt into the cream cheese mixture on low speed initially, then increase to medium-high until light and fluffy.
Transfer the prepared cream cheese frosting to a piping bag and pipe a generous swirl onto each fully cooled cupcake.
Chef's Notes
- Using gel food coloring provides a vibrant, intense hue without adding excess liquid that can thin the batter or dilute the flavor.
- The reaction between the acidic buttermilk, white vinegar, and baking soda gives Red Velvet its signature vigorous lift, resulting in a remarkably tender crumb.
- Combining both butter and oil in the batter yields the best of both worlds: butter provides a rich flavor, while the oil guarantees the cupcakes stay moist for days.
- Sifting the dry ingredients is critical. Unsweetened cocoa powder is notorious for holding small, bitter lumps that will not dissolve properly during folding.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent the cupcakes from drying out and the frosting from absorbing fridge odors.
Freezer: 2 months — Unfrosted cupcakes freeze best. Wrap individually in plastic wrap. Thaw at room temperature before frosting.
