Go Back
–+ servings

Taelor’s Red Velvet Cupcakes with Cream Cheese Frosting

Serves 12 cupcakes

Ingredients

Cupcakes

  • 1¼ cups all-purpose flour 175g
  • 1 tbsp unsweetened cocoa powder Dutch-process preferred for depth
  • ½ tsp baking soda 2g
  • ¼ tsp salt
  • ½ cup buttermilk 120ml, room temp
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • ½ tsp espresso powder optional, enhances cocoa without tasting like coffee
  • 1 large egg room temp
  • ¾ cup granulated sugar 167g
  • ½ cup neutral oil 120ml, grapeseed or canola preferred for a tender crumb
  • 1½ tsp red food coloring liquid

Frosting

  • 8 oz full-fat cream cheese 226g, room temp
  • ¼ cup unsalted butter 56g, room temp
  • 2 tbsp full-fat sour cream
  • 2 cups powdered sugar 240g, sifted
  • ½ tsp vanilla extract
  • 1 tsp lemon zest or more to taste
  • pinch of salt

Instructions

Cupcakes

  • Preheat the oven to 350°F (175°C). Line a 12 cup muffin tin with liners.
  • In a medium bowl, sift together flour, cocoa, baking soda, salt, and espresso powder if using. Set aside.
  • In another bowl or measuring cup, whisk together buttermilk, vinegar, vanilla, and food coloring.
  • In a large mixing bowl, beat egg and sugar together for 1–2 minutes until pale and thick. Slowly stream in the oil and continue beating until fully emulsified.
  • Alternate adding dry ingredients and buttermilk mixture to the wet ingredients in thirds, starting and ending with the dry. Mix until just combined.
  • Fill cupcake liners about ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out with just a few moist crumbs.
  • Let cool completely before frosting. (While they cool, make the frosting.)

Cream Cheese Frosting

  • Beat cream cheese and butter on medium-high until fluffy (2–3 min).
  • Add sour cream, vanilla, lemon zest, and salt. Beat to combine.
  • Gradually add powdered sugar and whip until smooth and airy (about 2 more minutes).
  • Chill 15–20 min if piping is needed. Pipe or spread onto completely cooled cupcakes.