Soft red velvet cupcakes with a swirl of cream cheese frosting. Mix the dry, mix the wet, fill the tins three quarters of the way, and bake until a toothpick comes out clean.
Ingredients
- 1 1/3 cups cake flour, sifted
- 1/2 tsp baking powder
- 2 Tbsp unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 eggs
- 2/3 cup buttermilk
- 1 Tbsp red food coloring (liquid)
Steps
- Combine the cake flour, baking powder, and cocoa powder. Whisk together.
- In a separate bowl, mix the softened butter, sugar, oil, vanilla, and eggs.
- Mix half of the dry ingredients into the wet. Add the buttermilk, then add the rest of the dry ingredients. Mix until combined.
- Fill cupcake tins three quarters of the way.
- Bake at 350° for 15 to 20 minutes, until a toothpick inserted comes out clean.
Frosting
- 8 oz cream cheese
- 3 cups powdered sugar
- 1/2 cup unsalted butter
- Pinch of salt
- 1 tsp vanilla extract
Beat the frosting ingredients until smooth. Frost the cupcakes after they have cooled.
Linewife notes
- Sift the flour: Cake flour sifted keeps these light instead of dense.
- Don’t overfill: Three quarters of the way gives them a nice dome without spilling over.
- Cool first: Let the cupcakes cool before frosting so the cream cheese swirl stays put.
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The hand mixer and mixing bowls I use for the batter and frosting.
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