Moist Red Velvet Cupcakes With Cream Cheese Frosting
These Red Velvet Cupcakes with Cream Cheese Frosting have a gorgeous red color and a luscious white chocolate cream cheese frosting. Made with just a little red food coloring, cocoa powder, and buttermilk, this Red Velvet Cupcake recipe produces the fluffiest, moistest, most vibrant red cupcakes you've ever had.
Servings 18
Calories 490kcal
Ingredients
- ½ cup butter room temp
- 1 ½ cup sugar
- 2 eggs room temp
- 2 ¼ cup cake flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk room temp
- 1 tablespoon red food coloring gel
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
White Chocolate Cream Cheese Frosting
- 1 cup butter room temp
- 8 ounces cream cheese room temp
- 5 cups powdered sugar
- 5 ounces white chocolate
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Preheat oven to 350º. Place paper liners in 18 muffin tins.
- Add butter and sugar to the bowl of an electric mixer and mix until well combined, 2-3 minutes. Add eggs one at a time, mixing well after each.
- In a separate bowl whisk together the flour, cocoa powder, baking powder, soda, and salt.
- In a large measuring cup, combine buttermilk, food coloring, vinegar and vanilla. Add to the butter mixture, alternating with the flour mixture in three additions.
- Use an ice cream scoop to divide into the paper lined muffin tins. Bake for 22-25 minutes until a toothpick comes out clean. Let cook on a wire rack
Frosting:
- Break up white chocolate into pieces in a measuring cup and microwave on 50% power for 2 minutes stirring every 30 seconds until just melted. Let it cool while you prepare the frosting.
- In the bowl of an electric mixer, add butter and cream cheese and beat until smooth, about 2 minutes. Put the mixer on low and add salt and gradually add the powdered sugar, once incorporated, add the cooled white chocolate and vanilla and increase the speed to medium-high and beat until smooth and creamy, about 2 more minutes. It will be very thick. If it is too thick to spread, add a little milk.
Notes
- When working with red food coloring, wear gloves to protect your hands.
- You can make a double batch and freeze them until needed, you can also freeze the frosting.
- If you don't have cake flour, you can use all-purpose flour.
