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Red Velvet Cupcakes

This Red Velvet Cupcakes recipe is a celebration of the iconic red velvet cake, transformed into individual, perfectly portioned treats

Ingredients

Scale

For the cupcakes

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 Tbsp. cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 3 large eggs, at room temperature
  • 2 Tbsp. (1 oz.) red food coloring
  • 1 tsp. white distilled vinegar
  • 2 tsp. pure vanilla extract

For the cream cheese-mascarpone frosting

  • 8 oz. cream cheese, softened
  • 8 oz. mascarpone cheese
  • 1/2 cup heavy cream, plus 1 tbsp. more if needed
  • 4 cups sifted powdered sugar
  • 1 cup (2 sticks) butter
  • 2 tsp. pure vanilla extract

Instructions

  1. Preheat and Prep: Heat the oven to 350° and line two muffin tins with cupcake liners.
  2. Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Combine Wet Ingredients: In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
  4. Combine Wet and Dry: Using a stand mixer or in a large bowl using a hand mixer, stir dry ingredients into the wet ingredients until just combined and batter is smooth.  
  5. Bake
  6. Cool
  7. Frost

Find it online: https://dailyfoodjournal.net/red-velvet-cupcakes/