The Best Red Velvet Cupcake Recipe makes soft, tender red velvet cupcakes studded with white chocolate chips and topped with a smooth Strawberry Cream Cheese Buttercream. Lightly chocolatey, luscious, and perfect for any occasion!
Preheat the oven to 350°F (standard) or 325°F (convection). Line a muffin pan with cupcake liners, this recipe makes 12.
In a medium bowl, whisk together dry ingredients: cake flour, cocoa powder, baking soda, and salt. Sift & set aside.
In a small bowl, whisk together the sour cream and water until no lumps remain.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high for 1 minute. Let it stand for 2 minutes, and scrape down the sides of the bowl. Continue beating for 2-3 minutes more or until the mixture is light in color and fluffy.
Add the eggs one at a time, beating well after each addition. Add the vanilla and food dye in with the last egg.
Reduce the mixer speed to low, and alternately add the flour mixture and sour cream mixture. I find that it is best to begin and end with the flour mixture. Scrape down the sides of the bowl as needed. I did this in three additions. Stop mixing as soon as the last of the flour has incorporated.
Mix in the chocolate chips on low speed just until distributed. You can do this by hand with a spatula or spoon if you wish.
Scoop the batter into the prepared cupcake tins. The liners should be about ¾ full.
Bake in the preheated oven for 12 to 18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs. After 2 minutes in the tin, remove to a wire rack and let cool completely before frosting.
Make the buttercream & assemble:
Using a stand mixer or an electric mixer, cream together cream cheese, butter and sugar until smooth. Add lemon juice, jam, and {optional} food coloring. Mix to incorporate.
Fit a piping bag with your favorite tip and fill with buttercream. Frost and enjoy!
Notes
Yield: 12 cupcakesAdapted from: Southern Living’s red velvet cake recipeTechnique – Stop mixing as soon as the last of the flour mixture has disappeared so you don’t over-develop the gluten in your cupcakes.Variations – Use a different frosting. Consider my Favorite Cream Cheese Buttercream or even a Chocolate Buttercream Frosting! Add 2 tablespoons of whiskey for a bourbon buttercream variation. Storage – Store unfrosted cupcakes well-wrapped at room temperature or in the freezer. Unfrosted cupcakes will keep at room temperature for 3 days, in the fridge for a week, or frozen for up to two months! Store unused frosting in airtight containers in the refrigerator for up to 2 weeks. Once frosted, cupcakes can be kept at room temperature for up to three days.