Name: Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 tbsp cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1 tsp white vinegar; 1 tbsp red food coloring; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract

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Short Description

Red Velvet Cupcakes with Cream Cheese Frosting are a timeless treat featuring a rich, velvety texture, a hint of cocoa, and a tangy-sweet frosting that perfectly complements the moist cake. These cupcakes are ideal for celebrations or as an indulgent everyday dessert.

Why You’ll Love This Recipe

Perfectly Moist and Fluffy: The combination of buttermilk and oil ensures the cupcakes stay soft and tender.
Beautiful Color and Flavor: The vibrant red hue paired with a subtle cocoa taste makes these cupcakes visually appealing and delicious.
Easy to Make: This recipe is simple enough for beginners but yields bakery-quality results.
Classic Cream Cheese Frosting: The tanginess of the frosting balances the sweetness of the cake, creating a perfect harmony of flavors.
Ideal for Any Occasion: Whether for Valentine’s Day, birthdays, or simply a weekend treat, these cupcakes are always a hit.

Ingredients

For the cupcakes:

All-purpose flour
Cocoa powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Buttermilk
White vinegar
Red food coloring

For the cream cheese frosting:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract

Directions

Making the Cupcakes

Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
Add Vinegar and Food Coloring: Stir in white vinegar and red food coloring until the batter reaches the desired shade.
Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake: Place in the oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack.

Making the Cream Cheese Frosting

Beat the Cream Cheese and Butter: In a bowl, beat the cream cheese and butter together until smooth.
Add Powdered Sugar: Gradually mix in powdered sugar until well combined and fluffy.
Incorporate Vanilla: Stir in the vanilla extract for added flavor.
Frost the Cupcakes: Once the cupcakes have completely cooled, pipe or spread the frosting onto each cupcake.

Variations

Chocolate Lovers’ Twist: Increase the cocoa powder for a more pronounced chocolate flavor.
Nutty Addition: Sprinkle chopped pecans or walnuts on top for added crunch.
Dairy-Free Option: Use dairy-free butter, plant-based milk, and vegan cream cheese for a non-dairy version.
Mini Cupcakes: Adjust baking time to 10-12 minutes to make bite-sized treats.
Extra Flavor Boost: Add a touch of almond extract or citrus zest for a unique twist.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes

Storage/Reheating

Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 4 days.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw before frosting.
Reheating: If desired, bring refrigerated cupcakes to room temperature before serving.

FAQs

How do I achieve the perfect red color?

Use high-quality gel food coloring instead of liquid food dye for a more vibrant hue.

Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes in advance and store them unfrosted in an airtight container until ready to serve.

Why is vinegar used in the recipe?

Vinegar reacts with the baking soda and buttermilk, helping to create a light and fluffy texture.

Can I substitute buttermilk?

Yes, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar as a buttermilk alternative.

How do I prevent my cupcakes from sinking?

Avoid overmixing the batter, and ensure your oven temperature is accurate by using an oven thermometer.

What piping tip works best for frosting?

A large star tip (such as Wilton 1M) creates beautiful swirls for a professional look.

Can I use natural food coloring?

Yes, beet juice or natural food dyes can be used, though the color may be less intense.

How do I make the frosting stiffer?

Add more powdered sugar or chill the frosting for a firmer consistency.

Can I make this recipe into a cake?

Absolutely! Pour the batter into two 8-inch cake pans and bake for 25-30 minutes.

How can I make the cupcakes extra moist?

Adding a bit of vegetable oil along with butter helps to keep them extra tender.

Conclusion

Red Velvet Cupcakes with Cream Cheese Frosting are a classic favorite, offering a perfect balance of rich flavor, moist texture, and creamy sweetness. Whether for a special occasion or just to satisfy a sweet craving, these cupcakes are sure to delight. Try this recipe today and enjoy homemade bakery-style treats!

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