Name: Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 servings
Cuisine: Confectionery
Ingredients: 150g all-purpose flour; 150g sugar; 1 tsp cocoa powder; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 large egg; 120ml buttermilk (or kefir); 80ml vegetable oil; 1 tsp vinegar; 1 tsp vanilla extract; 1–2 tbsp red gel food coloring; 200g cream cheese (Philadelphia or similar, cold); 80g butter (room temperature); 200g powdered sugar; 1 tsp vanilla extract

Prep Time20 min

Cook Time22 min

Instructions

Batter

1
Preheat oven to 175°C (350°F). Line a muffin tin with paper liners.
2
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
3
In a separate bowl, beat the egg, add buttermilk, oil, vanilla, and food coloring. Mix until smooth.
4
Pour wet mixture into dry. Fold with a spatula until just combined — don't overmix.
5
Add vinegar and stir quickly (this activates the baking soda).
6
Divide batter among liners, filling each about 2/3 full.
7
Bake 18–22 minutes until a toothpick comes out clean.
8
Cool completely on a wire rack.

Frosting

9
Beat butter with a mixer for 2 minutes until fluffy.
10
Add cold cream cheese. Mix on low speed until combined (don't overbeat — frosting can become runny).
11
Add powdered sugar in 2–3 batches, mixing after each.
12
Add vanilla and beat for 30 more seconds.

Decorating

13
Transfer frosting to a piping bag fitted with a decorative tip.
14
Pipe swirls of frosting onto each cupcake.
15
Optionally garnish with cupcake crumbs, sprinkles, or berries.

Chef's Notes

Use gel food coloring — liquid can change the batter's texture. Cream cheese for the frosting must be cold, otherwise the frosting will be runny. Cupcakes taste even better the next day — they become even more moist.