Red Velvet Cupcakes
These Red Velvet Cupcakes are everything you want in a cupcake, they're moist, soft, and flavorful, with a delicate cocoa undertone and vibrant red color. Topped with a luscious cream cheese frosting, they're perfect for sharing at gatherings or enjoying as a special treat.
Yield: 12 cupcakes
Equipment
Ingredients
Cupcake Ingredients
- 200 ml Milk* unsweetened almond milk or whole milk
- 1 tbsp White Vinegar* or lemon juice
- 45 g Plain Unsweetened Yogurt* or greek style yogurt
- 200 g Cane Sugar* or castor sugar
- 80 ml Vegetable Oil or any neutral oil
- 2 tsp Vanilla Extract
- 10 g Cocoa Powder sifted
- 1½ tsp Baking Powder
- ¾ tsp Baking Soda
- 220 g All Purpose Flour
- 2-3 tsp Red Coloring (or more) I used powder-based color
Cream Cheese Frosting Ingredients
- 150 g Butter* cold cut in cubes
- 170 g Cream Cheese* room temperature
- 240 g Powdered Sugar sifted
- 2 tsp Vanilla Extract
Instructions
Cupcake Instructions
- Preheat the oven to 350℉ (175℃) line a 12-cup cupcake pan with cupcakes liners.
- In a bowl combine & mix room-temperature milk, vinegar & yogurt. Let it sit for 5 min until it is slightly curdled to make buttermilk.
- Add sugar, oil & vanilla. Mix with a hand whisk until sugar granules are dissolved and oil is combined.
- Combine and sift all the dry ingredients (flour, cocoa, baking powder, baking soda) into liquid ingredients. Add the red color to the batter based on your liking. Mix gently with a hand whisk or electric whisk until the batter is smooth.
- Fill 12 cupcake liners with the cupcake batter and bake for 13-15 minutes or until firm to touch.
- Let them cool completely.
- Trim a very thin layer of the cupcake if desired to make cake crumbs for decorating.
Cream Cheese Frosting Instructions
- Whip butter and cream cheese in a mixing bowl and beat it with an electric whisk or a paddle attachment at medium speed until it is soft & fluffy.
- Add sifted powdered sugar & vanilla in 2 parts and mix until it is smooth and combined.
- Prepare a piping bag fitted with a star tip nozzle and fill it with frosting.
- Arrange all the cupcakes on a plate.
- Pipe frosting on the cupcakes with a star tip nozzle or simply use an ice cream scoop to frost the cupcakes.
- Use the cupcake trimmings to decorate the cupcakes.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Plain Yogurt: You can use dairy-free unsweetened yogurt or any plain Greek yogurt or sour cream of your choice.
- Cream Cheese: You can use dairy-free cream cheese or any plain cream cheese of your choice.