Description
Delight in these classic Red Velvet Cupcakes featuring a moist, tender crumb infused with cocoa and vibrant red food coloring, topped with a luscious, creamy cream cheese and mascarpone frosting. Perfect for any celebration or sweet craving.
Ingredients
Scale
Cupcakes
- 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
Frosting
- 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)
Instructions
- Prepare Oven and Liners: Heat the oven to 350°F and line two muffin tins with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and kosher salt. Sifting helps to aerate ingredients and remove lumps.
- Combine Wet Ingredients: In another large bowl, whisk together vegetable oil, room temperature buttermilk, eggs, red food coloring, white distilled vinegar, and pure vanilla extract until well blended.
- Combine Batter: Using a stand mixer or hand mixer, gradually stir dry ingredients into the wet ingredients until just combined and the batter is smooth. Avoid overmixing to maintain tender cupcakes.
- Fill Muffin Tins: Scoop or pour batter into the cupcake liners, filling each about three-fourths full to allow room for rising without spilling over.
- Bake Cupcakes: Bake in the preheated oven for about 18 minutes, or until a toothpick inserted in the center comes out clean. This ensures they are fully cooked but still moist.
- Cool Cupcakes: Remove from the oven and let cupcakes cool completely on a wire rack before frosting to prevent melting.
- Prepare Frosting: In a stand mixer with a paddle attachment or using a hand mixer, beat butter, softened cream cheese, and mascarpone cheese until combined and smooth.
- Add Cream and Sugar: Slowly stir in heavy cream without over mixing to avoid curdling. Gradually add sifted powdered sugar on low speed until incorporated, then increase speed to high and whip until light and fluffy, about 5 minutes, scraping down bowl sides as needed.
- Incorporate Vanilla: Reduce mixer speed to low to add vanilla extract, then quickly return to high speed and beat until frosting is fluffy and well blended.
- Frost Cupcakes: Using a pastry bag fitted with a large tip or an icing spatula, frost the cooled cupcakes evenly, creating a smooth or decorative finish as desired.
Notes
- Ensure eggs and buttermilk are at room temperature to create a smooth batter and even baking.
- Do not overmix the batter to avoid dense cupcakes.
- If frosting appears too thick, add an extra tablespoon of heavy cream to achieve desired consistency.
- Use high-quality cream cheese and mascarpone for the best flavor and texture in the frosting.
- Red food coloring can be adjusted for a deeper or lighter red shade.
- Store cupcakes in an airtight container in the refrigerator if not consumed within a day, due to the cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cupcakes, cream cheese frosting, mascarpone frosting, classic cupcake recipe, moist cupcakes, dessert
