Name: Red Velvet Cupcakes
Ingredients: 2 ½ cups all-purpose flour; 1 ½ cups granulated sugar; 1 Tbsp. cocoa powder; 1 tsp. baking soda; 1 tsp. kosher salt; 1 ½ cups vegetable oil; 1 cup buttermilk, at room temperature; 3 large eggs, at room temperature; 2 Tbsp. (1 oz.) red food coloring; 1 tsp. white distilled vinegar; 2 tsp. pure vanilla extract; 8 oz. cream cheese, softened; 8 oz. mascarpone cheese; ½ cup heavy cream, plus 1 tbsp. more if needed; 4 cups sifted powdered sugar; 1 cup (2 sticks) butter, softened; 2 tsp. pure vanilla extract

Description

This recipe, “Red Velvet Cupcakes,” takes the classic, iconic red velvet cake and transforms it into individual, perfectly portioned cupcakes

Ingredients

Scale

For the Cupcakes:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1 ½ cups vegetable oil
1 cup buttermilk, at room temperature
3 large eggs, at room temperature
2 Tbsp. (1 oz.) red food coloring
1 tsp. white distilled vinegar
2 tsp. pure vanilla extract

For the Cream Cheese-Mascarpone Frosting:

8 oz. cream cheese, softened
8 oz. mascarpone cheese
½ cup heavy cream, plus 1 tbsp. more if needed
4 cups sifted powdered sugar
1 cup (2 sticks) butter, softened
2 tsp. pure vanilla extract

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Instructions

Make the Cupcakes:

Preheat and Prep: Preheat the oven to 350°F (175°C) and line two muffin tins with cupcake liners.
Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In another large bowl, whisk together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
Combine Wet and Dry: Using a stand mixer or in a large bowl using a hand mixer, stir the dry ingredients into the wet ingredients until just combined and the batter is smooth. Be careful not to overmix.
Fill Liners: Scoop or pour the batter into the muffin tin cups until they are three-fourths of the way full, making sure not to overfill.
Bake: Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes.
Cool: Let the cupcakes cool completely in the muffin tins.

Make the Cream Cheese-Mascarpone Frosting:

Beat Cheeses and Butter: While the cupcakes are cooling, make the frosting. In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, mix together the softened butter, cream cheese, and mascarpone cheese until combined.
Add Heavy Cream: Stir in the heavy cream, being sure not to overmix (or it will curdle!).
Add Powdered Sugar: Slowly add the sifted powdered sugar on low speed until incorporated.
Increase Speed and Beat: Increase the mixer speed to high and mix until light and fluffy, pausing to scrape down the sides of the bowl with a rubber spatula occasionally, about 5 minutes.
Add Vanilla: Reduce the mixer speed to low to add the vanilla extract, then return to high and mix briefly, scraping down the bowl as needed, until fluffy.

Assemble the Cupcakes:

Frost: Once the cupcakes are completely cool, frost them using a pastry bag with a large tip or an icing spatula.