{VIDEO} THE BEST Red Velvet Cupcakes with Cream Cheese Frosting

This is my favorite Red Velvet cupcake recipe ever! It is so simple to prepare the batter, and they come out moist, with a perfect little dome on top every time.

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This recipe is virtually fool proof and yields the perfect dozen red velvet cupcakes with cream cheese frosting every time!

Since Valentine's Day is just around the corner, I thought these would be just perfect for the occasion.

The batter is so simple to prepare, in just one bowl, and makes the most perfect, fluffy. moist cupcakes with that perfect deep red hue and hint of cocoa.

Paired with my favorite cream cheese frosting, swirled nice and tall, these are a definite WINNER in my book!

I like to use sour cream instead of buttermilk to add extra richness.

Look at that perfect, ultra rich, smooth, creamy, dreamy, cream cheese frosting!

love, love, love

This step is optional, but the cream cheese frosting is also a great filling, for a little extra special treat inside!

You can spread the icing on top, or opt for a classic swirl.

I love getting creative with this recipe to created themed cupcakes for different celebrations. How about adding some cinnamon with my Red Hot Red Velvet Cupcakes for Valentine's Day?

Or how about my Red Velvet Cheesecake Layer Cake!?

For winter, you can add some peppermint extract to the frosting for a cool creamy topping that is superb, with my Peppermint Red Velvet Cupcakes!

...Or even use eggnog in the cupcake, for my Christmas Eggnog Red Velvet Cupcakes.

Try a wonderfully fragrant combo with my Red Velvet Rose Water Cupcakes.

How cute are these little red white and blue cupcakes for the 4th?! Even fill them with some blueberry or apple pie filling for an extra special touch, with my Patriotic American Pie Red Velvet Cupcakes.

Red Velvet Cupcakes

Yield: 12 cupcakes

Ingredients

Cupcakes:

1 1/4 (140g) cup cake flour
1 tablespoon (10g) unsweetened natural cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (144g) granulated white sugar
3/4 cup vegetable oil
1 large egg, room temperature
1/2 cup sour cream, room temperature
1 tablespoon (.5oz) red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

Cream Cheese Frosting:

1/4 cup (1/2 stick) unsalted butter, room temperature
4oz cream cheese (1/2 an 8oz block), room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 cups (1/2lb) powdered sugar, sifted

Directions

For the cupcakes:

Preheat oven to 350° F. Line a cupcake pan with baking cups.

In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside. With an electric mixer, beat together the sugar, oil and egg on medium-high speed about 2 minutes until pale and fluffy. Beat in sour cream, food coloring, vanilla and vinegar. Slowly add flour mixture, on low speed, until just incorporated.

Distribute the batter between the baking cups, filling about 3/4 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before frosting.

For the frosting:

With an electric mixer, beat butter on medium speed until smooth. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla and salt. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Pipe or spread on top of cooled cupcakes.