Why You’ll Love This Recipe
Red velvet cupcakes are a beloved classic, combining a subtle chocolate flavor with a moist, tender crumb and a stunning red hue. Topped with a rich, creamy frosting, these cupcakes are perfect for celebrations, holidays, or simply treating yourself. The balance of cocoa and buttermilk gives them a distinctive tangy-sweet taste, while the vibrant color makes them a feast for the eyes.
Ingredients
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- White vinegar
- Red food coloring
- Cream cheese
- Powdered sugar
- Heavy cream
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, vinegar, and red food coloring.
- Incorporate Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Mix until just combined.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Prepare Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in heavy cream until fluffy.
- Frost Cupcakes: Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting.
Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.
- Vegan: Substitute dairy-free butter, plant-based milk with lemon juice (as a buttermilk substitute), and flax eggs.
- Extra Chocolatey: Add a few tablespoons of melted chocolate to enhance the cocoa flavor.
- Different Frosting: Swap out cream cheese frosting for buttercream or whipped ganache.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
- Servings: 12 cupcakes
Storage/Reheating
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigeration: Keep frosted cupcakes in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw overnight in the fridge before frosting.
- Reheating: Bring to room temperature before serving.
FAQs
How do I make my red velvet cupcakes extra moist?
Using buttermilk and vinegar helps maintain moisture and tenderness. Avoid overmixing the batter.
Can I use natural cocoa powder instead of Dutch-process cocoa?
Yes, but Dutch-process cocoa can enhance the color and smoothness of the cupcakes.
What can I use instead of red food coloring?
Beetroot powder or natural red food dye can be good alternatives.
Why do red velvet cupcakes contain vinegar?
Vinegar reacts with baking soda to create a light, fluffy texture and enhances the tangy flavor.
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day in advance and frost them before serving.
Can I use a different frosting?
Absolutely! Buttercream, whipped ganache, or mascarpone frosting all pair well.
What’s the best way to frost cupcakes?
Use a piping bag with a star tip for a professional look, or spread frosting with a spatula.
How do I prevent my cupcakes from sinking?
Avoid overmixing and ensure your oven temperature is accurate.
Can I double this recipe?
Yes, simply double all ingredients while keeping baking times the same.
Are red velvet cupcakes supposed to taste like chocolate?
They have a mild cocoa flavor but are more tangy and buttery than rich chocolate cupcakes.
Conclusion
Red velvet cupcakes are an elegant, delicious treat perfect for any occasion. With their vibrant color, balanced flavors, and creamy frosting, they’re sure to be a hit. Whether you’re baking for a birthday, holiday, or just indulging in a sweet treat, this recipe is a must-try. Enjoy baking and sharing these delightful cupcakes!
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Delicious Red Velvet Cupcake Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Description
Indulge in moist and fluffy Red Velvet Cupcakes topped with tangy cream cheese frosting. Perfect for any celebration, these vibrant treats offer a subtle cocoa flavor and velvety texture.
Ingredients
For the Cupcakes:
- 1¼ cups (160g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) buttermilk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1–2 teaspoons red food coloring (adjust for desired color intensity)
For the Cream Cheese Frosting:
- 1 cup (230g) unsalted butter, room temperature
- 8 oz (225g) cream cheese, softened
- 4 cups (500g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven and Prepare the Cupcake Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk until well combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the vegetable oil, buttermilk, egg, vanilla extract, and vinegar until smooth.
- Add the Red Food Coloring: Stir in the red food coloring to the wet mixture, adjusting the amount based on your desired color intensity.
- Mix Wet and Dry Ingredients Together: Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth and fully combined. Avoid overmixing.
- Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, while continuing to beat on low speed. Once all the sugar is incorporated, add the vanilla extract and a pinch of salt. Increase the speed to high and beat for 2–3 minutes until the frosting is light and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost them with the cream cheese frosting. Decorate as desired.
Notes
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, keep them in the refrigerator. Allow frosted cupcakes to come to room temperature before serving for the best flavor and texture.
- Natural Coloring Option: If you prefer a natural look, you can skip the food coloring. The cupcakes will have a more brownish color from the cocoa powder but will still taste delicious.
- Buttermilk Substitute: If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cupcakes, Cream Cheese Frosting, Moist Cupcakes, Easy Red Velvet Recipe, Homemade Cupcakes
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