red velvet cupcakes
Dish up these festive beauties for all seasons and occasions.
Ingredients
- 1 stick butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp apple cider vinegar
- 2 tbsp red food dye
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 2 1/2 cups all purpose flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 cup buttermilk, at room temperature
cream cheese frosting
- 8 oz cream cheese, cold
- 1 stick butter, softened
- 1 tbsp vanilla extract
- 4 - 4 1/2 cups powdered sugar
- 1-2 tbsp heavy cream, to thin as needed
Instructions
- Preheat oven to 350 degrees. Line two 12-slot cupcake pans with parchment liners.
- In a large bowl, beat the butter and sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla, vinegar, dye, and Greek yogurt. Add the flour, cocoa powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, mixing until just combined. Do not overmix.
- Using an ice cream scoop or cup measure, divide the batter evenly among the cupcake slots, filling 2/3 of the way to the top. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack. Cool completely.
- When the cupcakes are cooled, make the frosting. In a bowl, whip the cream cheese, butter, and vanilla on low speed until combined. Add in 4 cups of powdered sugar and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, pour in more sugar 1/4 cup at a time until the frosting is soft and spreadable.
- Attach desired tip to an icing back. Pipe a good heap of frosting atop each cupcake, swirling and curling and all that shits as you please.
Notes
*To make ahead: Cupcakes can be baked ahead, cooled, and stored in the fridge, undecorated, for up to 3 days. You can also freeze the little guys for up to a month.
*To store: Because of the cream cheese frosting, finished cupcakes should be stored in the fridge and will last up to 5 days, though the frosting structure may begin to do weird shit by day 3. If you don’t mind less aesthetic cupcakes, you’ll have a nice tasty treat for the full 5.