Name: Red Velvet Cupcakes
Ingredients: 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; 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

Description

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

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Instructions

Preheat and Prep: Heat the oven to 350° and line two muffin tins with cupcake liners.
Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
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.
Bake
Cool
Frost