Classic Red Velvet Cupcakes

If you are looking for a Classic Red Velvet Cupcake you are in the right place! They are super easy to whip up and enjoy anytime of the year. They are moist and have have the perfect about of cream cheese frosting.

Ingredients:

1 Stick unsalted butter - melted. 

3 Tablespoon canola oil 

2 Teaspoons vanilla extract 

1 Cup granulated sugar 

2 Eggs and 1 egg yolk at room temperature

1 Cup AP flour 

1/4 Cup cornstarch 

2 1/2 Tablespoons cocoa powder

1/2 Teaspoon baking soda

1 Teaspoon baking powder 

1/2 Teaspoon salt

1 Teaspoon apple cider vinegar 

1/2 Cup buttermilk 

1/2 Cup sour cream

1-2 Tablespoons of red food coloring  (or as much or as little as you like) 

For Frosting:

12oz Cream Cheese (1.5 blocks) at room temperature 

3 tablespoons unsalted butter at room temperature 

2 teaspoon vanilla extract 

2 Cups sifted powdered sugar 

Instructions:

Preheat oven to 350. Line cupcake tin and set aside. 

Melt butter in 30 seconds increments. Stir after each 30 seconds. Add in oil and vanilla whisk until smooth. Whisk sugar until well incorporated. Add eggs and yolk, beat well. In a separate bowl whisk flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Then add the flour mixture to the wet mixture.  Stir until just combined. BE CAREFUL not to over mix. 

Whisk in apple cider vinegar and buttermilk until smooth. Fold in the sour cream. Lastly, stir in food colouring. 

Divide the batter into the cupcake liners. About 3/4 of the way. Bake for about 15-17 minutes. 

For frosting:

In a stand mixer beat cream cheese, butter and vanilla on medium- high speed until smooth

Add in Sugar and salt whip for 2 minutes. Scraping the bowl occasionally and then whip again for another 2 minutes. Pipe on to cupcakes.

Enjoy!

Cupcakes are good up to 3 days in an airtight container in a refrigerator. (I would recommend talking them out of the refrigerator 30 minutes prior to eating.)