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From the cream cheese icing to the last crumb, every bite of this fluffy and delicious crimson cupcake transports you to a beautiful fantasy. The exquisite texture of this baked delight will undoubtedly appeal to you. Make two batches of this recipe because these delectable treats will go before you know it!


2 ¾ cup sifted cake flour (250g)

½ teaspoon salt (2.5g)

3 tablespoons (30g) cocoa powder (standard or Dutch-processed)

½ cup unsalted butter (113g) at room temperature

1 ½ cup granulated white sugar (300g)

½ cup sour cream (115g)

a third of a cup (187.5ml) of oil

a dozen big eggs

¾ cup buttermilk (183.75g)

8.4g pure vanilla extract (2 tablespoons)

1 tbsp. (15 mL) vinegar

2 tbsp (30 ml) red liquid food coloring

1 teaspoon baking soda (6 g)

9.86ml water, 2 tablespoons

Frosting made with cream cheese.

8 oz. cream cheese (225g)

4 oz. unsalted butter (113g)

1 teaspoon vanilla extract (4.2g)

4-6 cups powdered sugar (500g-700g)


Combine flour, salt, and cocoa powder in a medium mixing basin. Remove from the equation.

Preheat the oven to 350 degrees Fahrenheit. Using a baking spray, grease a muffin/cupcake pan (or two 9-inch round baking pans). If desired, line with parchment paper. Remove from the equation.

In a stand mixer, cream the butter and sugar on high speed for about 4 minutes, or until fluffy and white. After that, add the sour cream and stir for another minute. After that, add the oil and mix for another minute.

One at a time, add the eggs, beating thoroughly between each addition.

After that, add the buttermilk, vanilla essence, and vinegar and stir well.

Add the red food coloring until you have the desired hue.

Gradually incorporate the flour mixture into the batter. Then carefully add baking soda and water into the cake batter. Scrape the sides and bottom of the mixing bowl.

By scooping the batter using a measuring cup, you can uniformly distribute the batter. To release bubbles, tap the pan on the counter.

Bake for 25-30 minutes at 350°F, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in their pans for 10 to 15 minutes.

Wrap the cupcakes in plastic wrap and leave them in the refrigerator for at least an hour, ideally overnight, when they have cooled. It’s much easier to apply the icing this way.

Frosting made with cream cheese.

Cream together the cream cheese, butter, and vanilla extract until smooth. If desired, a mixer can be used.

Sieve in powdered sugar gradually, mixing as you go until you reach the desired consistency.

Fill a piping bag with it and start piping it on your cupcakes.

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