Red Velvet Cupcake

I adore red velvet. Adoration might not even be a strong enough word. This is absolutely pure love-a forever and ever I do kind of love. Like walk me down the aisle, friend. Me and red velvet will never part ways.
Whether it’s a red velvet donut recipe, red velvet whoopie pies or a white chocolate red velvet cake I just can’t seem to get enough.

I’ve made these red velvet cupcakes now for over 5 years.  They are so good I turned them into mason jar cupcakes even. They are seriously that good, but better yet, they are seriously easy.  Like, they are made in just one bowl. And with only a whisk. How awesome is that? I love when I don’t have to bust out a whole bunch of mixing bowls, a sifter, and my stand mixer.

If you are somehow unfamiliar with red velvet let me drop some quick knowledge on you. It is a buttermilk based cupcake with a hint of cocoa, and of course red food coloring added in.

Here is a fun fact for you from Cheesecake.com according to history, during World War II, because foods were being rationed bakers used boiled beets to enhance the color of their cakes and also to help retain moisture.

It wasn’t until the 1920s, that a man was trying to sell more vanilla extract and food dye that the supposed original Red Velvet Cake was born. Huh, who knew?  And  I know some people shy away from the food coloring and still prefer to use the beet method. No beets for me please.  I’ll save the beets for my salad.

Red Velvet Cupcakes
Prep 15 mins
Cook 20 mins
Total 35 mins

Ingredients

For the cupcakes:

•     1 stick unsalted butter, melted and slightly cooled
•     1 cup granulated sugar
•     2 teaspoons pure vanilla extract
•     3 tablespoons canola oil
•     2 large eggs + 1 large egg yolk, at room temperature
•     2 and 1/2 tablespoons cocoa powder
•     1/4 cup cornstarch
•     1 cup all-purpose flour, not packed
•     1/2 teaspoon salt
•     1 teaspoon baking powder
•     1/2 teaspoon baking soda
•     1/2 cup full fat sour cream
•     1/2 cup buttermilk
•     1 teaspoon apple cider vinegar
•     1 tablespoon red food coloring (use more or less to suit your color needs)

For the Cream Cheese Frosting:

•     8 ounces cream cheese, VERY soft
•     2 teaspoons pure vanilla extract
•     2 ounces unsalted butter, VERY soft
•     3 cups confectioners' sugar, sifted (more if needed to reach preferred consistency)

Instructions

For the cupcakes:

1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray, set aside.
2. Place the butter in a large, microwave-safe bowl. Place the bowl in the microwave and melt the butter, heating it in 30 second increments, stirring in between each increment. Add in the oil and vanilla and whisk smooth. Add in the sugar and whisk until well combined. Add in the eggs and egg yolk, one at a time, beating well after each addition. Add the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and lightly combine them with a whisk before beating them into the mixture, stirring until it's just combined - be sure not to over mix here! Whisk in the apple cider vinegar and buttermilk and whisk smooth. Fold in the sour cream. Finally, stir in the food color, whisking the mixture just until combined.
3. Divide the batter among the lined cupcake molds, filling each 3/4 of the way full (you will have enough batter for about 18 cupcakes). Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the cream cheese frosting:

1. In a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar and salt. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cupcakes have completely cooled, spread the frosting over the cupcakes or use a piping bag to pipe it into decorative swirls. Store these cupcakes in the fridge, covered, for up to 3 days.

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