Classic red velvet cupcakes with cream cheese icing are always a hit! They are moist and tasty, with a hint of cocoa and a light buttermilk flavor.
FOR THE CUPCAKES
2 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
2 tablespoons of unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups buttermilk*
1 cup of oil
2 egg whites
1 tablespoon of red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
FOR THE GLAZE
8 ounces of cream cheese
1/4 cup unsalted butter, softened
4 cups of powdered sugar
sprinkle with red oil to garnish…
TO MAKE THE CUPCAKES:
Preheat the oven to 350 degrees F and line a muffin tin with paper.
Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
Place the buttermilk, oil, egg whites, food coloring, vinegar and vanilla in a large measuring cup and stir.
Pour the liquid ingredients into the dry one, and mix at low speed until smooth (about 90 seconds to 2 minutes).
Fill the muffin papers with the dough in 2/3 parts.
Bake for 16-20 minutes, or until a toothpick inserted into the thickest part of a muffin comes out clean or with a few wet crumbs.
Cool completely, then cover with cream cheese and garnish with unparalleled red sprinkles.
TO MAKE THE FROSTING:
Place cream cheese and butter in a large bowl and mix at medium speed until smooth.
Add powdered sugar, one cup at a time, mixing until smooth.
When all the powdered sugar has been added, increase the speed to medium-high and blend for one or two minutes, or until smooth.