Red Velvet Cupcakes
These red velvet cupcakes are moist and delicious. The addition of whipped cream ensures they are light and fluffy. And the strawberry mascarpone buttercream is simply spoon worthy.
Servings: 12 cupcakes
Calories: 374kcal
Ingredients
- 1-1/8 cups (130 grams) cake flour sifted
- 1 tablespoons (6 grams) natural cocoa powder sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (150 grams) granulated sugar
- 4 tablespoons (56 grams) unsalted butter room temperature
- 1 teaspoons pure vanilla extract
- 1 large (50 grams) egg room temperature
- 1/2 cup buttermilk room temperature
- 1-1/2 teaspoons vinegar
- Food gel red
- 1/4 cup heavy cream cold
Mascarpone Buttercream
- 8 ounces (227 grams) mascarpone cheese room temperature
- 4 ounces (114 grams) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cups (120 grams) powdered sugar
- 3/4 cup freeze dried strawberries
Instructions
For the Red Velvet Cupcakes
- Place the beaters and the bowl for the heavy cream in the refrigerator.
- Preheat the oven to 350 degrees F. Line the cupcake pan(s) with cupcake liners.
- Sift the flour and cocoa into a large bowl to remove lumps. Add the baking powder, baking soda and salt and whisk to combine.
- In a large bowl beat the butter and the sugar with a handheld mixer on low for about 30 seconds until the ingredients are combined then increase the speed to medium-high and cream the butter and sugar until it is pale yellow, soft, fluffy, and creamy looking, about 3 minutes. Add the vanilla and beat on medium speed for 30 seconds. Scrape the sides and sides and bottom of the bowl
- Add the egg, beating on medium speed until it is incorporated. Scrape the sides and bottom of the bowl
- Add 1/2 of the flour mixture and mix on low speed just until incorporated. Add all the buttermilk, mix on low; then add the remaining flour and mix on low until it's incorporated. If there is any flour on the sides of the bowl use a spatula to scrape the sides of the bowl and mix in that remaining flour by hand.
- Add three squirts of red food gel and the vinegar and mix on medium speed until the food gel and vinegar are well combined into the batter. Scrape the bottom of the bowl and fold the batter by hand to ensure it's all the same color.
- For the whipping cream, remove the bowl and the beaters from the refrigerator. Beat the heavy cream until soft peaks form. Fold all of the whipped cream into the cake batter. Then gently fold the rest of the whipped cream into the batter.
- Fill each cupcake liner 1/2 full with batter. Do not fill more than that. The addition of the whipped cream causes the cupcakes to rise a lot. Bake the cupcakes for 18-20 minutes, remove them from the oven and place the pan on a cooling rack.
- Let the cupcakes cool in the pan for 10 minutes then remove them from the cupcake pan and place them on the cooling rack and cool to room temperate, about 1 hour. Store the cupcakes in an airtight container if not frosting them the same day. The cupcakes can be stored at room temperature for about 48 hours or frozen up to 2 months.
- If freezing the cupcakes, wrap each cupcake in plastic wrap. Place the cupcakes in a freezer bag or an airtight container and place them in the freezer. To unthaw the cupcakes, unwrap the cupcakes and allow them to thaw at room temperature.
For the Strawberry Mascarpone Buttercream
- In the bowl of a food processor combine the dried strawberries and the powdered sugar. Process until the dried strawberries and powdered sugar are thoroughly combined and the powdered sugar is pink.
- Combine the mascarpone and butter in one bowl and beat on medium-high speed until light and fluffy, about 4 minutes. Add the powder sugar and mix on low until the sugar is well combined. Increase the speed to medium-high and beat for 3 minutes or until fluffy and smooth.
- Use a piping bag and piping tip to frost the cupcakes. If you use a knife to frost the cupcakes you might tear the top of the cupcake.
Storing the Cupcakes
- The unfrosted cupcakes can be stored at room temperature for 2 days in airtight container.
- Once the frosting is added, store the cupcakes in the refrigerator in an airtight container for up to 2 days.
Notes
Important Tip: Do not overmix this batter. Only mix the batter long enough to incorporate the ingredients at each stage. Overmixing the batter will result in dense cupcakes.
This recipe makes 12 cupcakes, but the recipes for the cupcakes and frosting can easily be doubled to make 24 cupcakes. If doubling the recipe I recommend using a stand mixer with the paddle attachment.
Nutrition
Calories: 374kcal | Carbohydrates: 38g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 184mg | Potassium: 243mg | Fiber: 2g | Sugar: 33g | Vitamin A: 746IU | Vitamin C: 181mg | Calcium: 62mg | Iron: 3mg