Red velvet cupcakes recipe

INGREDIENTS

FOR THE CUPCAKES

2 1/2 c. all-purpose flour

1 1/2 c. granulated sugar

1 tbsp. cocoa powder

1 tsp. baking soda

1 tsp. kosher salt

1 1/2 c. vegetable oil

1 c. buttermilk, at room temperature

3 large eggs, at room temperature

2 tbsp. (1 oz.) red food coloring

1 tsp. white distilled vinegar

2 tsp. pure vanilla extract

FOR THE CREAM CHEESE-MASCARPONE FROSTING

8 oz. cream cheese, softened

8 oz. mascarpone cheese

1/2 c. heavy cream, plus 1 tbsp. more if needed

4 c. sifted powdered sugar

1 c. (2 sticks) butter

2 tsp. pure vanilla extract

DIRECTIONS

Make cupcakes: Heat the oven to 350° and line two muffin tins with cupcake liners.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.

Using a stand mixer or in a large bowl using a hand mixer, stir dry ingredients into the wet ingredients until just combined and batter is smooth. Scoop or pour batter into muffin tin cups until they are three-fourths of the way full, making sure not to overfill. 

Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Let cool completely.

Meanwhile, make cream cheese frosting: In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, mix together butter, cream cheese, and mascarpone cheese until combined.

Stir in heavy cream, being sure to not over mix (or it will curdle!), then slowly add sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, pausing to scrape down the sides of the bowl with a rubber spatula occasionally, about 5 minutes. 

Reduce mixer speed to low to add vanilla, then return to high and mix briefly, scraping down the bowl as needed, until fluffy. 

Frost cooled cupcakes using a pastry bag with a large tip or an icing spatula