Red Velvet Cupcakes with Cream Cheese Frosting

Author

NuWave

Servings

12

Category

Desserts

Ingredients

• 1 stick butter, unsalted, melted, slightly cooled
• 3 T canola oil
• 2 t vanilla extract
• 1 c sugar, granulated
• 2 large eggs, plus 1 large egg yolk, room temperature
• 1 c all-purpose flour
• ¼ c cornstarch
• 2½ T cocoa powder
• ½ t baking soda
• 1 t baking powder
• ½ t salt
• 1 t apple cider vinegar
• ½ c buttermilk
• ½ c sour cream
• 1 T red food coloring
• 8 oz cream cheese, soft
• 2 oz butter, unsalted, soft
• 2 t vanilla extract
• 3 c confectioners' sugar, sifted

Directions

1. Preheat oven to 350°F. Spray 12 Silicone Cupcake Liners lightly with cooking spray; set aside.
2. Melt butter and add to a large mixing bowl. Add oil and vanilla and whisk until smooth. Add sugar and whisk. Add eggs and egg yolk, one at a time, beating after each addition. Add flour, cornstarch, cocoa powder, baking soda, baking powder, and salt to wet ingredients and lightly combine.
3. Whisk in apple cider vinegar and buttermilk. Fold in sour cream and stir in the food color, whisking the mixture just until combined.
4. Divide the batter between Silicone Cupcake Liners, filling ¾ full (there maybe extra batter).
5. Bake for 10-14 minutes. When done, toothpick inserted in center will come out clean. Allow to cool for 5 min. Remove from Liners and transfer to rack to completely cool before frosting.
6. In a large mixing bowl, using an electric mixer, beat cream cheese, butter, and vanilla on medium-high speed until completely smooth, about 2 minutes.
7. Reduce speed to low and gradually add sifted confectioners' sugar and salt. Once all of sugar has been added, beat on high speed for 1-2 minutes.