Red Velvet Cupcakes

Light & fluffy, perfectly moist Red Velvet Cupcakes topped with tangy cream cheese frosting. The only red velvet recipe you need!

For the Cupcakes
1 1/3 cups cake flour*
1 tablespoon cocoa powder
1/4 teaspoon salt
1/3 cup unsalted butter softened to room temperature
3/4 cup white sugar
1 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring liquid or gel
1/2 cup buttermilk**
1 1/2 teaspoons distilled vinegar
3/4 teaspoon baking soda
For the Cream Cheese Frosting
1/2 cup unsalted butter room temperature
8 oz cream cheese room temperature, 8 oz
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
1/4 cup cornstarch optional

Red Velvet Cupcakes
Preheat the oven to 350F degrees. Line a muffin pan with muffin papers.
In a large bowl sift together the cake flour, cocoa and salt. Whisk gently.
In a separate large bowl beat the butter until fluffy (about 2 minutes). Then beat in the sugar until creamy (about 1-2 more minutes).
Beat in the egg and vanilla extract.
In a liquid measuring cup whisk together the buttermilk and red food coloring.
Beat the dry ingredients (flour mixture) into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk mixture. Turn off the mixer and scrape down the sides of the bowl as needed.
In a small bowl or cup dissolve the baking soda into the vinegar. Quickly beat it into the cupcake batter.
Spoon the batter into the prepared muffin papers, filling each about 2/3 full. Bake in the preheated oven for 15-18 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for 5-10 minutes, before removing from the pan and continuing to cool on a wire rack.
Cream Cheese Frosting
In a large bowl using an electric mixer on medium speed, beat the butter until fluffy.
Mix in the cream cheese until evenly combined. Then add in the vanilla and salt.
In a separate bowl sift together the powdered sugar and cornstarch (if using).
Beat the powdered sugar into the butter and cream cheese mixture about 1 cup at a time, starting with the mixer on low and turning it up to medium speed as the sugar incorporates.
Frost the cooled cupcakes using a piping bag and tip (I used a 1M) or a knife. 

Recipe Notes

*If you don't have cake flour, measure 1 1/3 cups all-purpose flour. Remove 3 tablespoons, and add in 3 tablespoons of cornstarch. Sift the mixture together 3 times.

**If you don't have buttermilk, add 1 teaspoon of white vinegar or lemon juice to 1/2 cup milk (I recommend 1%, 2% or whole milk). Let it sit for 5 minutes to sour before using.

***Store cupcakes in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 3 days. Remove the cupcakes from the fridge 1 hour before enjoying.

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