Chef John's Red Velvet Cupcakes

Who doesn’t love a nice red velvet cake in cupcake form? They’re moist, not too sweet, and they’ve got a gorgeous color. Serve these spread with cream cheese frosting.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Step: 2

Sift flour, cocoa, baking soda, salt, and baking powder together in a large mixing bowl until combined.

Step: 3

Place butter and sugar into the work bowl of a large stand mixer fitted with a whisk attachment. Beat butter and sugar together until light and fluffy. Scrape down attachment and bowl. Add eggs into butter-sugar mixture, one at a time, mixing the first egg in thoroughly before adding the second. Scrape down sides of bowl as you work.

Step: 4

Beat buttermilk and vinegar into moist ingredients, followed by vanilla extract and red food coloring. Mix until color is even.

Step: 5

Pour dry ingredients into wet ingredients and gently whisk by hand until batter is smooth. Spoon batter into prepared muffin cups, filling them about 3/4 full.

Step: 6

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let sit in the pan for 10 minutes; remove cupcakes from pan and cool completely on a cooling rack before frosting. Unwrap cupcakes before frosting.

Per Serving: 171 calories; protein 3.3g; carbohydrates 29g; fat 5.1g; cholesterol 41.8mg; sodium 219.3mg.