Red Velvet Cupcakes

I like to believe that all things red velvet originated in the South, but there are endless stories about it originating...
Contributor
Red Velvet Cupcakes
Janis Nicolay

Red Velvet Cupcakes

I like to believe that all things red velvet originated in the South, but there are endless stories about it originating at the Waldorf Astoria in New York. Apparently, a patron requested the recipe from the hotel staff and they obliged, but also included a bill for $350. In retaliation, the guest circulated the recipe far and wide for free, to teach the hotel a lesson. That story doesn’t paint the warm and homey image that this recipe deserves, so I’m going to stick with my Southern story, fantasy or not. — Rosie Daykin, Butter Baked Goods

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18
Servings
524
Calories Per Serving
Deliver Ingredients

Notes

YOU WILL NEED: 2 muffin pans lined with paper liners, large ice cream scoop, 14-inch piping bag fitted with a large round tip.

Be careful when whisking the batter—do it gently so as not to splash red dye all over the kitchen cupboards and yourself!

Ingredients

For the cupcakes:

  • 2 Cups pastry flour
  • ½ Cup all-purpose flour
  • 2 Tablespoons dark cocoa
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt
  • 2 Cups granulated sugar
  • 1 Cup vegetable oil
  • 1 Cup buttermilk
  • 4 large eggs
  • 1 Teaspoon white vinegar
  • 1 Teaspoon pure vanilla extract
  • 1 Tablespoon red food coloring
  • 1 Cup walnuts, chopped

For the cream cheese butter cream:

  • 1 ½ Cup butter, room temperature
  • ½ Cup cream cheese (not the spreadable kind!), room temperature
  • 4 Cups confectioners sugar
  • ¼ Cup whole milk
  • 2 Tablespoons pure vanilla extract

Directions

For the cupcakes:

Preheat the oven to 350 degrees F.

Onto a large piece of parchment paper, sift together both flours, cocoa, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the sugar, oil, buttermilk, eggs, vinegar, and vanilla until well-combined. Add the red food coloring and whisk gently to combine. Sprinkle the dry ingredients over the liquid ingredients and whisk until just combined.

Use the ice cream scoop to fill each paper liner about three-quarters full with batter.

Bake in the preheated oven for 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean.

Meanwhile, prepare the cream cheese butter cream.

Remove the cupcakes from the oven and cool in the pan for 10 minutes, then transfer to wire racks to cool completely.

 

For the cream cheese butter cream:

In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on  high speed until very pale in color. Scrape down the sides of the bowl at least twice while beating to make sure the butter and cream cheese are evenly combined.

Turn the mixer to low and slowly add the sugar. Mix until well-combined, then slowly add the milk and vanilla. Scrape down the sides of the bowl again.

Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.

Nutritional Facts

Total Fat
21g
30%
Sugar
14g
16%
Saturated Fat
6g
25%
Cholesterol
7mg
2%
Carbohydrate, by difference
85g
65%
Protein
7g
15%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
265mg
27%
Choline, total
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
68µg
17%
Iron, Fe
3mg
17%
Magnesium, Mg
27mg
8%
Niacin
3mg
21%
Phosphorus, P
147mg
21%
Selenium, Se
5µg
9%
Sodium, Na
569mg
38%
Water
17g
1%

Red Velvet Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Red Velvet Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.