What makes red velvet cupcakes different from chocolate cupcakes?

Red velvet cupcakes use only a small quantity of cocoa powder, typically 1 to 2 tablespoons, which provides a subtle chocolate note rather than a dominant chocolate flavor. The buttermilk and vinegar in the batter react with the cocoa and baking soda to produce the most characteristic slightly tangy and distinctively red velvet flavor that is completely unlike a conventional chocolate cupcake.

Why is Dutch process cocoa recommended over natural cocoa?

Dutch process cocoa produces a darker and richer chocolate flavor and allows red food coloring to achieve a more deeply vibrant and genuinely red hue. Natural unsweetened cocoa is more acidic and reacts with baking soda to produce a slightly more reddish-brown color, but the finished result is less vibrant and the chocolate flavor is less rich than with Dutch process.

Why should I use cold cream cheese for the frosting?

Cold cream cheese straight from the refrigerator has a significantly firmer structure than room-temperature cream cheese and produces a frosting that pipes with the most beautifully defined peaks and holds its shape at room temperature for the entire serving period. Room-temperature cream cheese makes the frosting too soft to pipe cleanly and it may begin to collapse or melt within a short time of piping.

Red Velvet Cupcakes Easy Moist Cream Cheese Frosting Recipe

Name: Red Velvet Cupcakes The Most Moist and Beautiful Cream Cheese Frosting Cupcake You Will Bake
Prep time: 15 min
Cook time: 20 min
Total time: PT-497452H41M45S
Cuisine: American
Ingredients: 1 cup plus 2 tbsp 141g All-Purpose Flour spooned and leveled; 1 1/2 tbsp 8g Dutch Process Cocoa Powder; 3/4 tsp Baking Powder; 1/8 tsp Baking Soda; 1/4 tsp Salt; 5 tbsp 70g Unsalted Butter softened to room temperature; 3/4 cup 150g Granulated White Sugar; 1 large Egg room temperature; 1 large Egg Yolk room temperature; 1 tsp Pure Vanilla Extract; 1/2 cup 120ml Buttermilk room temperature; 1 1/2 tsp Red Gel Food Coloring; 1/2 cup 112g Unsalted Butter softened for frosting; 4 oz 114g Full-Fat Cream Cheese COLD; 2 cups 260g Powdered Sugar sifted; Sprinkles optional

Description

The most moist and beautiful Red Velvet Cupcakes made with Dutch process cocoa powder all-purpose flour baking powder baking soda salt softened butter granulated sugar room temperature egg and egg yolk vanilla and buttermilk alternated with dry ingredients then folded with red gel food coloring baked at 350°F for 17 to 20 minutes topped with a silky tangy cream cheese frosting of softened butter cold cream cheese and powdered sugar piped in a generous swirl. A completely perfect celebration cupcake recipe.

Ingredients

Scale

1 cup plus 2 tbsp 141g All-Purpose Flour spooned and leveled

1 1/2 tbsp 8g Dutch Process Cocoa Powder

3/4 tsp Baking Powder

1/8 tsp Baking Soda

1/4 tsp Salt

5 tbsp 70g Unsalted Butter softened to room temperature

3/4 cup 150g Granulated White Sugar

1 large Egg room temperature

1 large Egg Yolk room temperature

1 tsp Pure Vanilla Extract

1/2 cup 120ml Buttermilk room temperature

1 1/2 tsp Red Gel Food Coloring

1/2 cup 112g Unsalted Butter softened for frosting

4 oz 114g Full-Fat Cream Cheese COLD

2 cups 260g Powdered Sugar sifted

Sprinkles optional

Instructions

1. Preheat oven to 350°F. Line 12-cup pan with liners.

2. Whisk flour, cocoa, baking powder, baking soda, and salt. Set aside.

3. Cream softened butter and sugar on high 1 to 2 minutes until pale and fluffy.

4. Add egg, egg yolk, and vanilla. Mix medium 1 to 2 minutes until pale and smooth.

5. Alternate dry ingredients and buttermilk on low until just combined and smooth. Scrape bowl.

6. Fold in red gel food coloring until just combined.

7. Fill each liner 3/4 full.

8. Bake 17 to 20 minutes until toothpick clean.

9. Cool in pan 10 minutes. Transfer to wire rack. Cool completely.

10. Beat softened butter on high 5 to 10 minutes until pale and very fluffy.

11. Add cold cream cheese. Mix medium-high until combined.

12. Sift in powdered sugar 1 cup at a time. Mix low then high until smooth and fluffy.

13. Pipe generous tall swirl onto each cooled cupcake.

14. Decorate with sprinkles if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 385
Sugar: 32g
Sodium: 145mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 0g
Protein: 4g
Cholesterol: 92mg

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