Platinum Velvet Cup Cake Recipe
The Platinum Velvet Cupcake is a luxurious twist on classic red velvet, known for its incredibly soft, moist, and tender crumb. Its specialty lies in the rich combination of butter, oil, buttermilk, and sour cream, which creates a velvety texture that melts in your mouth. The subtle cocoa flavor paired with a hint of tang from the vinegar gives it depth, while the striking platinum red hue makes it visually stunning.
Equipment
- Mixing bowls (2–3)
- Whisk and spatula
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Sifter
- Cupcake pan (12-cup)
- cupcake liners
- Cooling rack
Ingredients
Cupcake Batter:
- 1 ½ cups cake flour sifted
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- ½ cup vegetable oil
- 2 large eggs
- 1 cup whole milk room temperature
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sour cream
- 1 ¼ cups buttermilk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food colouring liquid or gel
- 1 teaspoon white vinegar or apple cider vinegar
- 2 tablespoons water
Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- ¼ teaspoon salt
Instructions
Preheat The Oven And Prep Your Pan
- Set the oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners so your cupcakes don’t stick.
Mix The Dry Ingredients
- In a medium bowl, sift together the cake flour, baking powder, baking soda, cocoa powder, and salt. Set this aside for later.
Cream The Butter, Oil, And Sugar
- In a large bowl, beat the butter, vegetable oil, and sugar with an electric mixer until the mixture is light and fluffy about 2 to 3 minutes.
Add Eggs And Vanilla
- Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract until everything is smooth and combined.
Combine The Wet Ingredients
- In a separate bowl, whisk together the milk, buttermilk, sour cream, red food colouring, vinegar, and water.
Bring It All Together
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the wet mixture in two parts. Mix just until smooth don’t over mix, or the cupcakes may turn out dense.
Fill The Cupcake Liners
- Spoon the batter evenly into the liners, filling each about two thirds full.
Bake The Cupcakes
- Bake for 18–22 minutes. They’re done when a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
Make The Cream Cheese Frosting
- In a large bowl, beat together the softened butter and cream cheese until smooth. Stir in the vanilla and salt. Add powdered sugar gradually, about a cup at a time, beating until the frosting is creamy and fluffy.
Frost And Serve
- Once the cupcakes are fully cooled, frost them with the cream cheese frosting using a spatula or a piping bag. Decorate however you like, then serve and enjoy!
Notes
These Platinum Velvet Cupcakes are incredibly soft, moist, and visually stunning. For best results, use room temperature ingredients, handle the batter gently, and allow cupcakes to cool completely before frosting. They’re perfect for celebrations or gifting with elegance.