Red velvet, the queen of cupcakes 🙂
This elegant beauty is always the chosen one when it comes to fancy celebrations and gatherings, especially if you’re catering to a large crowd with many different tastes. It’s definitely the crowd pleaser with its appealing colours and balanced flavours 🙂 not to mention the beautiful velvety crumb textures!
This classic cupcake has been around for decades and has many variations of it. Originally red velvet cupcakes were frosted with a milk frosting that is cooked on the stove and ends up looking and tasting like whipped cream when finished.
Nowadays, red velvet cakes and cupcakes are frosted with a velvety and rich cream cheese frosting which definitely brings out a lovely all around flavour to the cupcake.
There are tons of recipes out there for red velvet cupcakes, many claiming to be the tastiest and velvety-ist (is that a word 😁) and with many different techniques to get that sought after velvet crumb.
Alot of recipes tend to use a large amount of oil in the cupcakes, since oil is definitely a moist maker in all cakes, but I always seem to find those cupcakes a bit too oily. Although the texture is great, I really wanted to create a red velvet cupcake recipe that doesn’t leave a layer of grease on your liners and trays and after MANY different attempts and recipe tries, I’ve finally found my favourite! 🙂
This recipe uses a combination of both butter, for that undeniable flavour, and oil because you need some to get that velvety texture. I also use sour cream in these cupcakes because it makes the cupcakes super moist and creamy and since we’re making such a beautiful cupcake, I always say that it’s worth it to get the sour cream into it!
Buttermilk is a must in these cupcakes because you need that tangy red velvety flavour that it gives as well as the most tender and moist texture. If you don’t have buttermilk on hand then sour milk should be used which is super easy to make. Please follow the directions to make sour milk below. 🙂
I absolutely love these cupcakes and I’ve added step by step pictures to ease the whole process for you guys ❤
Start by whisking the flour, salt and cocoa powder together.
In your mixing bowl, whisk the melted butter, oil and sugar together until well combined. The mixture will be gritty.
Add in the egg and vanilla, whisk whisk whisk 🙂
Then pour in the red food colouring and whisk to combine.
Such a beautiful and vibrant colour! 🙂
Measure out the sour cream and add to the batter.
Then whisk in the flour mix and buttermilk in alternating batches starting and ending with the flour mix.
The batter will be slightly thin but smooth.
Here comes the red velvety part.
In a small cup, measure out the baking soda and while whisking fast pour the white vinegar on top. Pour this on top of the cake batter.
Once you’ve added the vinegar the mixture will bubble and foam so try to whisk fast and pour on to the batter.
Whisk batter smooth and divide between cupcake cups. Bake, cool and frost! 🙂
Cool on a wire rack before frosting. Ohh this frosting! It’s my all time favorite cream cheese frosting and I use it on EVERYTHING such as banana cakes and cupcakes to cinnamon rolls and carrot cakes and many more! 😉
These cupcakes are one of the most popular cupcakes I make and I am always asked to make them time and time again 🙂
I love the look of these cupcakes topped with small sprinkles! I use them whenever I’m at an event or having guests over, they’re just so cute! 😋
My favourite classic red velvet cupcake recipe. Enjoy my friends ❤
Red Velvet Cupcakes With Cream Cheese Frosting
Makes 12 cupcakes or more if you’re using smaller cupcake cups. Recipe can be doubled to make 24 cupcakes or 1 layered cake.
- 1 1/4 cups (155 gms) flour
- 1 tablespoons cocoa powder
- 1 tablespoon cornstarch/cornflour*
- 1/4 heaping teaspoon salt
- 3/4 cups (150 gms) sugar
- 1/4 cup (50 gms) melted butter
- 2 1/2 tablespoons oil
- 1 large egg, room temperature
- 1 tablespoon liquid red food colouring
- 1 teaspoon vanilla extract
- 1/4 cup sour cream**
- 1/2 cup (125 mls) buttermilk (sour milk can be used, measure 1/2 cup milk + 1 1/2 teaspoon white vinegar, see below for directions)
- 3/4 teaspoon baking soda
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 100 gms softened butter
- 3/4 cup (165gm/6oz) cold cream cheese
- 2 cups (250 gms) powdered sugar
- 1/4 – 1/2 teaspoon pure vanilla extract
- 1 – 2 tablespoons cream if needed
- Preheat oven to180C. Line standard muffin tins with cupcake liners. Whisk together flour, cocoa, cornstarch/cornflour and salt.
- If you don’t have buttermilk then make sour milk by measuring 1/2 cup milk into a cup. Remove 1 1/2 teaspoons of it and replace with 1 1/2 teaspoons white vinegar. Set aside while you prepare the cake batter, it will thicken slightly.
- In a mixing bowl, whisk together the sugar, melted butter and oil until combined. Mix will be gritty.
- Add in egg and vanilla whisking to combine. Mix in the food colouring and whisk well.
- Whisk in the sour cream then add the flour mixture, alternating with the buttermilk/sour milk, starting and ending with the flour mix.
- In a small cup, add together the baking soda and vinegar while stirring (it will foam), add this mixture to the batter and whisk smooth.
- Divide batter evenly among lined cups. Bake for about 15 – 20 minutes or until cooked through.
For the frosting
- Beat together the butter and cream cheese on medium-high speed until fluffy and creamy, 2 – 3 minutes.
- Add in powdered sugar, 1/2 cup at a time, whisking after each addition. Add in vanilla to taste and mix until smooth. If frosting is too thick for your liking, add in a splash of cream to thin it slightly. Frost cooled cupcakes.
*Update: the addition of cornstarch makes the cupcakes super soft and I’ve started adding it every time I make them. It can be left out though and the cupcakes will still be delicious.
**Sour cream can be substituted with yoghurt but the texture may vary slightly.