Name: Red Velvet Cupcakes with Cream Cheese and Mascarpone Frosting Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tablespoon cocoa powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 1/2 cups vegetable oil; 1 cup buttermilk, at room temperature; 3 large eggs, at room temperature; 2 tablespoons (1 oz.) red food coloring; 1 teaspoon white distilled vinegar; 2 teaspoons pure vanilla extract; 8 oz cream cheese, softened; 8 oz mascarpone cheese; 1/2 cup heavy cream, plus 1 tablespoon more if needed; 4 cups sifted powdered sugar; 1 cup (2 sticks) butter; 2 teaspoons pure vanilla extract (for frosting)

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon cocoa powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

3 large eggs, at room temperature

2 tablespoons (1 oz.) red food coloring

1 teaspoon white distilled vinegar

2 teaspoons pure vanilla extract

8 oz. cream cheese, softened

8 oz. mascarpone cheese

1/2 cup heavy cream, plus 1 tablespoon more if needed

4 cups sifted powdered sugar

1 cup (2 sticks) butter

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two muffin tins with cupcake liners.

Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.

Step 3: In another large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until combined.

Step 4: Using a stand mixer or hand mixer, gradually stir the dry ingredients into the wet ingredients until just combined and the batter is smooth. Avoid overmixing.

Step 5: Divide the batter evenly into the muffin cups, filling each about three-fourths full without overfilling.

Step 6: Bake for about 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

Step 7: To make the cream cheese frosting, beat together the butter, cream cheese, and mascarpone cheese in a stand mixer fitted with the paddle attachment or with a hand mixer until smooth and combined.

Step 8: Stir in the heavy cream carefully to avoid curdling, then slowly add the powdered sugar on low speed until incorporated.

Step 9: Increase the mixer speed to high and beat until the frosting is light and fluffy, about 5 minutes, scraping down the sides as needed.

Step 10: Reduce speed to low to add vanilla extract, then beat briefly at high speed again until the frosting is fully fluffy.

Step 11: Frost the cooled cupcakes using a pastry bag with a large tip or an icing spatula as preferred.

Tips & Variations

Use room temperature ingredients to ensure even mixing and a tender texture.

If you don’t have mascarpone, you can use all cream cheese for the frosting, but mascarpone adds extra creaminess.

Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor subtly.

For a lighter frosting, you can reduce powdered sugar slightly and add a bit more cream.

Decorate with fresh berries or edible flowers for a beautiful presentation.

FAQs

Can I substitute regular milk for buttermilk?

If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to thicken before using.

Why is red food coloring important in red velvet cupcakes?

The red food coloring gives the cupcakes their signature bright red hue, making them visually appealing. Without it, the cupcakes will look more like chocolate or white velvet due to the cocoa powder content.