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Ina Garten Red Velvet Cupcakes

Ina Garten Red Velvet Cupcakes
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These red velvet cupcakes are tender, moist, and topped with a tangy cream cheese frosting. The subtle cocoa flavor and vibrant red color make them a classic American dessert. A perfect balance of sweetness and tang.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup buttermilk, room temperature
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring
  • 1/2 teaspoon distilled white vinegar
  • For the cream cheese frosting:
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 4-cup muffin tin with paper liners. This ensures even baking and easy removal. Spray the liners lightly with nonstick spray for extra protection against sticking.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Whisking aerates the mixture and ensures the leavener is evenly distributed, which is critical for a uniform rise.
  3. In a separate small bowl, combine the buttermilk, vegetable oil, egg, vanilla extract, red food coloring, and vinegar. Whisk until smooth and fully emulsified. The vinegar reacts with the baking soda to create lift and also enhances the red color.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined — about 15 strokes. Do not overmix; overworking the batter develops gluten and will result in tough, dense cupcakes. The batter will be smooth and slightly thick.
  5. Divide the batter evenly among the four prepared muffin cups, filling each about two-thirds full. Use a small cookie scoop or spoon for accuracy. Tap the pan gently on the counter to release any air bubbles.
  6. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. The tops should spring back when lightly touched. Avoid overbaking, which will dry out the cupcakes.
  7. Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes. Then carefully remove them from the pan and place directly on the rack to cool completely, about 30 minutes. Cupcakes must be fully cool before frosting to prevent melting.
  8. While the cupcakes cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl.
  9. Add the sifted powdered sugar and vanilla extract. Beat on low speed until the sugar is incorporated, then increase to medium speed and beat for 2 minutes until the frosting is fluffy and spreadable. Do not overbeat or it will become thin.
  10. Once the cupcakes are completely cool, spread or pipe a generous amount of frosting onto each cupcake. Serve immediately, or refrigerate for 30 minutes to set the frosting for a cleaner presentation.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature 30 minutes before serving for best texture and flavor. Unfrosted cupcakes can be frozen, tightly wrapped, for up to 3 months; thaw at room temperature before frosting. For best results, use gel food coloring for a more vibrant red without thinning the batter.

Nutrition

Keywords: red velvet cupcakes, Ina Garten style, cream cheese frosting, homemade cupcakes, classic red velvet, moist chocolate cupcakes, birthday dessert, American baking, easy cupcakes, small batch cupcakes

Find it online: https://inagartendishes.com/ina-garten-red-velvet-cupcakes/