Red Velvet Cupcakes (Print Version)
# Ingredients:
→ Dreamy Cream Cheese Topping
01 -
Salt, just a smidge for cutting sweetness
02 -
Vanilla extract for flavor, 1 teaspoon
03 -
Powdered sugar, sifted to keep things lump-free, 2 1/2 cups
04 -
Cream cheese (not the soft tubs), 4 ounces
05 -
Butter, 6 tablespoons, left to soften at room temp
→ Red Velvet Batter
06 -
Sea salt, 1/4 teaspoon, just a little pinch
07 -
Baking powder, 1 teaspoon, helps them puff up
08 -
Cocoa powder, dark and dreamy, 2 tablespoons
09 -
All-purpose flour, 1 1/4 cups, don't pack it down
10 -
Granulated sugar, 1 cup
11 -
Red gel coloring, 1 tablespoon, gives that bold color
12 -
Vanilla extract, nice and simple, 2 teaspoons
13 -
Eggs, big ones, 2 at room temperature
14 -
Vegetable oil, 1/2 cup, keeps them moist
15 -
Milk, 1/2 cup, nice and cold
# Instructions:
01 -
Pipe your fluffy frosting on top of each cupcake and let some of that gorgeous red peek out. Toss on sprinkles if you’re in the mood!
02 -
Beat the softened cream cheese and butter together until they're totally smooth. Add powdered sugar, a splash of vanilla, and salt. Go on high for a minute until light and airy.
03 -
Wait an hour with the cupcakes sitting on a cooling rack. It’s hard to wait, but trust me, the frosting will thank you!
04 -
Slide your filled tray into the oven. Bake for 16-18 minutes. Try poking a couple with a toothpick; if it pops out clean, they’re good.
05 -
Scoop out batter with a 1/4 cup measure into your cupcake liners. Make sure each gets its share.
06 -
Gently whisk in flour, cocoa powder, baking powder, and salt. Blend until just combined—no heavy-handed mixing if you want them fluffy.
07 -
Add your granulated sugar and whisk again. Everything should look nice and blended.
08 -
Grab your biggest bowl. Add milk, oil, eggs, vanilla, and red gel color. Whisk till you’ve got a super smooth, colorful mix.
09 -
Line 12 muffin cups with paper liners and make sure your oven is warming up at 350°F with the rack in the center.
# Notes:
01 -
Stick to gel coloring for that bold look—liquid coloring just doesn’t compare
02 -
If your cupcakes sit out for more than 2 hours, move them to the fridge because of the cream cheese topping
03 -
Stash them in the fridge and they’ll taste fresh for a couple of days