Hi everyone! Today I am sharing one of my favorite guilty pleasures- red velvet cupcakes! Any time I have the chance to get anything in a red velvet flavor, I do. It’s a brilliant combination of buttermilk, vanilla, and cocoa topped with a decadent cream cheese frosting, and I can’t ever get enough! If I could have this as a regular snack I would, lol! THE PERFECT sweet treat.
I feel like when it comes to red velvet, people either hate it or love it, and if you’re one of those who hasn’t enjoyed it up to this point, I challenge you to try this recipe- it is a red velvet game changer, and using cake flour instead of all purpose flour + whipping the egg whites really makes the perfect texture for this delicious cake. Go ahead and try this recipe out- I promise you will not regret it!
RECIPE FROM SALLY’S BAKING ADDICTION
Recipe makes 14 cupcakes
RED VELVET CAKE INGREDIENTS:
- 2 large eggs (the yokes separated from the egg whites)
- 1 2/3 cups cake flour
- 4 teaspoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon distilled white vinegar
- 2 tablespoons red food coloring, liquid
- 1/2 cup buttermilk
CREAM CHEESE FROSTING INGREDIENTS:
- 8 ounces block cream cheese
- 1/2 cup unsalted butter, softened
- 3 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
How To Make The Red Velvet Cake:
- Preheat oven to 350 degrees and line cupcake pans with cupcake liners.
- Using a handheld or stand mixer fitted with a whisk attachment on high speed, beat egg whites until soft white peaks form (about 2-3 minutes). Set aside.
- In a mixing bowl, whisk together cake flour, baking soda, cocoa powder, and salt. Set aside.
- Using a handheld or stand mixer, beat butter on high speed until smooth and creamy (about 1 minute). Add in the sugar, and beat on high speed for 2 minutes until creamed together. Add in the oil and beat on high for 2 minutes.
- Add in the egg yokes and the vanilla. Beat on medium to high speed until combined. Beat in the vinegar and food coloring. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Using a spatula, fold the whipped egg whites into the cupcake batter.
- Pour batter into cupcake liners, filling each 1/2-2/3 full. Then bake for 20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from the oven and let cupcakes cool inside pan for 5 minutes before transferring to wire rack to finish letting them cool down to room temperature.
- Frost the top of the cupcakes with the cream cheese frosting as desired.
How To Make The Cream Cheese Frosting:
- Using a handheld or stand mixer, beat together cream cheese and butter for 1 minute or until completely smooth.
- Add in powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes or until completely combined.
Have a wonderful weekend!