Name: Red Velvet Cupcakes That Fit Into Busy Valentine’s Plans
Ingredients: 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled; 1 1/2 tbsp (8 g) cocoa powder, Dutch process; 3/4 tsp baking powder; 1/8 tsp baking soda; 1/4 tsp salt; 5 tbsp (70 g) unsalted butter, softened; 3/4 cup (150 g) granulated white sugar; 1 egg, at room temperature; 1 egg yolk, at room temperature; 1 tsp vanilla; 1/2 cup (120 ml) buttermilk, at room temperature; 1 1/2 tsp red gel food coloring; 1/2 cup (112 g) unsalted butter, softened; 4 oz. (114 g) cream cheese, cold; 2 cups (260 g) powdered sugar; sprinkles for decorating (optional)

Description

These red velvet cupcakes are soft, tender, and topped with a smooth cream cheese frosting. They’re baked in a simple batch of 12 and fit easily into busy Valentine’s Day plans, whether for a small gathering or a cozy night in.

Ingredients

Scale

1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
1 1/2 tbsp (8 g) cocoa powder, Dutch process
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 tbsp (70 g) unsalted butter, softened
3/4 cup (150 g) granulated white sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla
1/2 cup (120 ml) buttermilk, at room temperature
1 1/2 tsp red gel food coloring

For the Cream Cheese Frosting

1/2 cup (112 g) unsalted butter, softened
4 oz. (114 g) cream cheese, cold
2 cups (260 g) powdered sugar
sprinkles for decorating (optional)

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Instructions

Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners and set aside.
In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, add the softened unsalted butter and granulated sugar. Beat with an electric mixer on high speed for 1–2 minutes, until fluffy.
Add the egg, egg yolk, and vanilla. Mix on medium speed for 1–2 minutes until pale and smooth.
On low speed, alternate adding the dry ingredients and the buttermilk to the batter until just combined, scraping down the sides as needed.
Gently fold in the red gel food coloring until evenly mixed.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Cream Cheese Frosting

Beat the softened unsalted butter on high speed for 5–10 minutes, until pale and fluffy.
Add the cold cream cheese and mix on medium-high speed until combined.
Sift in the powdered sugar one cup at a time, mixing on low speed, then high speed until smooth and fluffy.

Assembling

Transfer the frosting to a piping bag fitted with a decorative tip.
Pipe frosting onto the cooled cupcakes.
Decorate with sprinkles if desired and serve.
Store leftovers in an airtight container for up to three days.

Notes

Room-temperature eggs and buttermilk help the batter mix smoothly.
Cooling the cupcakes fully before frosting prevents melting.

Beating the butter thoroughly is key for light frosting.