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–+ servings
Red Velvet Cupcakes

Red Velvet Cupcakes

Delicious, fluffy, and beautiful Red Velvet Cupcakes topped with creamy and decadent white chocolate frosting.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 448 kcal

Ingredients
 

For The Cupcakes

  • 1½ cups+2 tbsp All-purpose flour, Spooned and leveled
  • 2 teaspoon Cocoa powder, Sifted
  • ¾ teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 cup Oil
  • 1 cup Sugar
  • 2 Egg, Room temperature
  • 1 Egg yolk, Room temperature
  • 2 teaspoon Vanilla extract
  • 1-2 teaspoon Red gel food coloring
  • 1 teaspoon White vinegar
  • ¾ cup Buttermilk, Room temperature

For White Chocolate Frosting

  • 4 ounce White chocolate, About ½ cup
  • 1 cup Butter, Room temperature
  • 2-3 cups Powdered sugar, Sifted
  • ½ teaspoon Meringue powder
  • 1 tablespoon Heavy cream
  • 1 teaspoon Vanilla extract, Clear

Instructions
 

How To Make The Cupcakes

  • Preheat the oven to 350°F and line a 12 cavity cupcake pan.
  • Sift all dry ingredients and set aside.
    1½ cups+2 tablespoon All-purpose flour, 2 teaspoon Cocoa powder, ¾ teaspoon Baking soda, ¼ teaspoon Salt, ¼ teaspoon Baking powder
  • Whisk the sugar and oil until the mixture looks slushy, which is okay.
    1 cup Oil, 1 cup Sugar
  • Add the eggs and yolk one at a time. Mix well after each one. Add in vanilla extract and mix.
    2 Egg, 1 Egg yolk, 2 teaspoon Vanilla extract
  • Add the red food color. If you like the more vibrant red, add more color. Add the vinegar and mix.
    1-2 teaspoon Red gel food coloring, 1 teaspoon White vinegar
  • Start adding the dry ingredients alternating with buttermilk in three passes of dry ingredients and two buttermilk. Start and finish with dry ingredients.
    ¾ cup Buttermilk
  • Fill the cupcake liners to ⅔ their capacity. Bake them for 15-18 minutes. Let them cool down in the pan for 10 minutes, then transfer them to the cooling rack to cool down complelely.

How To Make The Frosting

  • Use a double boiler to melt the white chocolate. In a saucepan, bring some water to a boil. Let the water simmer. Place white chocolate in a glass or heatproof bowl and place over the simmering water. Be sure the water is not touching the bowl. Stir until the chocolate is melted and lump-free. Set it aside to cool down.
    4 ounce White chocolate
  • Use the paddle attachment and beat the butter until light and pale.
    1 cup Butter
  • Mix the meringue powder into one cup of sifted powdered sugar. Add the powdered sugar to the butter in spoonfuls.
    2-3 cups Powdered sugar, ½ teaspoon Meringue powder
  • Add the heavy cream and vanilla extract, mix well.
    1 tablespoon Heavy cream, 1 teaspoon Vanilla extract
  • Bring the speed down and beat the mixture for 2 minutes on low speed.
  • Add the room temperature melted white chocolate and mix well.
  • Use your favorite piping tip and frost the cool cupcakes.

Nutrition

Calories: 448kcalCarbohydrates: 44gProtein: 2gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 89mgSodium: 283mgPotassium: 69mgFiber: 0.1gSugar: 23gVitamin A: 580IUVitamin C: 0.1mgCalcium: 53mgIron: 0.2mg
Keyword Red velvet, Red Velvet Cake, Red Velvet Cupcake
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