Red Velvet Cupcakes with Cream Cheese Frosting

Spread the love with romantic red-velvet cupcakes. Food historians may differ about the origin of red velvet cake, but one thing is certain: These cupcakes have gained widespread popularity in recent years.

2½ cups cake flour (not self-rising), sifted
2 Tbsp. unsweetened Dutch-process cocoa powder
1 tsp. sea salt
1½ cups sugar
1½ cups olive oil
2 large eggs, room temperature
½ tsp. red gel-paste food color
1 tsp. pure vanilla extract
1 cup buttermilk
1½ tsp. baking soda
2 tsp. distilled white vinegar
1 recipe Cream Cheese Frosting

Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting.

Makes 24.

Cook's Note: Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 oz) to achieve the desired shade.