Red Velvet Cupcakes Cream Cheese (Print)

Soft, rich red velvet cupcakes layered with smooth cream cheese frosting and a hint of cocoa flavor.

# Ingredients:

→ Cupcakes

01 - 315 grams all-purpose flour
02 - 300 grams granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 teaspoon unsweetened cocoa powder
06 - 355 millilitres vegetable oil
07 - 240 millilitres buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon white vinegar
11 - 1 tablespoon vanilla extract

→ Cream Cheese Frosting

12 - 450 grams cream cheese, softened
13 - 115 grams unsalted butter, softened
14 - 480 grams powdered sugar
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Steps:

01 - Preheat oven to 175°C. Line 24 standard muffin cups with paper liners and allow all refrigerated ingredients to reach room temperature.
02 - In a medium mixing bowl, whisk together flour, baking soda, salt, and cocoa powder until well blended.
03 - In a large bowl, beat vegetable oil and granulated sugar with an electric mixer until fully combined. Incorporate eggs one at a time, mixing thoroughly after each addition.
04 - Mix in red food coloring, white vinegar, and vanilla extract to the wet mixture until evenly distributed.
05 - Alternately add the dry ingredient mixture and buttermilk to the wet mixture in three additions, starting and ending with the dry mixture. Gently mix until just combined, taking care not to overmix.
06 - Divide batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 - Using an electric mixer, beat softened cream cheese and butter in a large bowl until smooth and well blended. Gradually add powdered sugar, beating on low speed until incorporated. Mix in vanilla and a pinch of salt. Beat until light and fluffy.
09 - Pipe or spread the frosting generously on cooled cupcakes. Optionally, garnish with red velvet cupcake crumbs or preferred toppings.

# Additional Notes:

01 - Room temperature ingredients ensure a smooth, even batter.
02 - Gel food coloring produces a more vibrant red without altering the cupcake texture.
03 - Mix only until ingredients are just combined to maintain a tender crumb.
04 - An ice cream scoop helps achieve evenly sized cupcakes.
05 - Cupcakes must be completely cool before frosting to prevent melting.
06 - Briefly chilling frosted cupcakes helps set the cream cheese topping.
07 - For a natural hue, substitute red food coloring with two tablespoons beet powder.

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