For the latest news and seasonal recipes, join our newsletter.

Red Velvet Cupcakes

Is there any better way to say "I love you" than homemade cupcakes!

A wonderfully moist and delicious red velvet cupcake topped with a decadent cream cheese frosting. Happy Valentine's Day!

Red Velvet Cupcakes

Recipe Info

Difficulty:
Medium
Prep Time:
 minutes
Cook Time:
 minutes
Total Time:
45
 minutes
yield:
16 cupcakes
Dietary Info:
Full Recipe

Ingredients

Cupcake Batter:

  • 1 ½ cup all purpose
  • 2 ½ Tbsp unsweetened cocoa powder, sifted
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ buttermilk
  • 2 tsp white vinegar
  • 1 tsp vanilla extract
  • 2 tsp red gel food colouring
  • ¾ cup butter, softened
  • 2 Tbsp canola oil
  • 1 cup plus 3 Tbsp granulated sugar
  • 2 large eggs, room temperature

Cream Cheese Frosting:

  • ½ cup butter, softened
  • 8oz cream cheese, softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar

‍

‍

Instructions

Cupcakes:

  1. Line two 12-cup cupcake tins with 16 paper liners. Preheat the oven to 350F.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt, and set aside.
  3. In a small bowl whisk together the buttermilk, vinegar, vanilla and food colouring, set aside.
  4. In a bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy for about 1-2 minutes.  With the mixer still running, gradually add the sugar, then slowly drizzle in the oil.  Raise the speed to medium-high and continue beating, scraping down the sides of the bowl as necessary, until the mixture lightens up in both colour and texture, about 4-5 minutes.  The mixture should look soft and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Scrape down the sides of the bowl with a spatula, then resume mixing on the lowest speed.  Add one-third of the flour mixture and mix until just incorporated.  Pour in half of the buttermilk mixture and beat lightly until combined.  Repeat with half of the remaining flour mixture and the remaining buttermilk mixture, ending with the remaining flour mixture, scraping down the bowl as necessary.  Mix until just combined and a smooth batter forms, being careful not to over mix.
  7. With a spatula, give the mix one last stir, making sure to scrape the bottom of the bowl, making sure everything is incorporated well.  Divide batter between 16 lined cupcake cups.
  8. Bake at 350F for about 20 minutes or until the center springs back when lightly touched and a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 5 minutes and then transfer to a wire rack to cool completely before frosting with Cream Cheese Frosting.

,Cream Cheese Frosting:

  1. Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy and well combined, with no lumps.
  2. Add the vanilla extract and stir well to combine.
  3. With the mixer on Lowe speed, gradually add powdered sugar until completely combined.
  4. Use to frost completely cooled cake or cupcakes

‍

Red Velvet Cupcakes

Recipe Info

Difficulty:
Medium
Prep Time:
 minutes
Cook Time:
 minutes
Total Time:
45
 minutes
yield:
16 cupcakes
Dietary Info:
Full Recipe

Ingredients

  • Item A
  • Item B
  • Item C

Instructions

Cupcakes:

  1. Line two 12-cup cupcake tins with 16 paper liners. Preheat the oven to 350F.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt, and set aside.
  3. In a small bowl whisk together the buttermilk, vinegar, vanilla and food colouring, set aside.
  4. In a bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy for about 1-2 minutes.  With the mixer still running, gradually add the sugar, then slowly drizzle in the oil.  Raise the speed to medium-high and continue beating, scraping down the sides of the bowl as necessary, until the mixture lightens up in both colour and texture, about 4-5 minutes.  The mixture should look soft and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Scrape down the sides of the bowl with a spatula, then resume mixing on the lowest speed.  Add one-third of the flour mixture and mix until just incorporated.  Pour in half of the buttermilk mixture and beat lightly until combined.  Repeat with half of the remaining flour mixture and the remaining buttermilk mixture, ending with the remaining flour mixture, scraping down the bowl as necessary.  Mix until just combined and a smooth batter forms, being careful not to over mix.
  7. With a spatula, give the mix one last stir, making sure to scrape the bottom of the bowl, making sure everything is incorporated well.  Divide batter between 16 lined cupcake cups.
  8. Bake at 350F for about 20 minutes or until the center springs back when lightly touched and a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 5 minutes and then transfer to a wire rack to cool completely before frosting with Cream Cheese Frosting.

,Cream Cheese Frosting:

  1. Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy and well combined, with no lumps.
  2. Add the vanilla extract and stir well to combine.
  3. With the mixer on Lowe speed, gradually add powdered sugar until completely combined.
  4. Use to frost completely cooled cake or cupcakes

‍