Red Velvet Cupcakes are a classic treat with a slight cocoa flavor, moist crumb, and iconic red hue. Topped with tangy cream cheese frosting, they offer a delicious balance of flavors. These cupcakes are not only stunning to look at but also wonderfully easy to make. Ideal for Valentine’s Day, birthdays, or whenever you want a special dessert, these cupcakes bring a touch of elegance to any occasion.
Equipment:
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Piping bag (optional, for frosting)
Ingredients:
Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 large egg, room temperature
- ½ cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring (liquid or gel)
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions:
Cupcakes:
- Preheat Oven and Prep Tin
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. - Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. - Combine Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the egg and whisk until fully incorporated. Then add buttermilk, vanilla extract, vinegar, and red food coloring, stirring until smooth. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix. - Bake
Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Cream Cheese Frosting:
- Beat Cream Cheese and Butter
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. - Add Powdered Sugar and Vanilla
Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud, then increase to high speed. Add the vanilla extract and continue beating until the frosting is smooth and fluffy, about 2-3 minutes. - Frost the Cupcakes
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on each cupcake. Add sprinkles or a dusting of cocoa powder, if desired.
Presentation Ideas:
- Sprinkle the tops with red or pink sprinkles for a festive touch.
- Top with fresh raspberries or a small edible flower for a pop of color.
- Serve on a tiered dessert tray for a beautiful, elegant presentation.
Tips:
- For the most vibrant color, use gel food coloring instead of liquid.
- Room-temperature ingredients blend more easily and help create a smooth batter.
- If you don’t have buttermilk, make your own by mixing ½ cup of milk with 1 teaspoon of vinegar or lemon juice and letting it sit for 5 minutes.
- Store frosted cupcakes in the refrigerator for up to 3 days.
These Red Velvet Cupcakes are a perfect blend of chocolatey goodness and tangy cream cheese frosting, making them an irresistible treat. Their beautiful color and luxurious flavor are ideal for celebrations or whenever you’re in the mood for something special. Whether you make them for a loved one or just for yourself, these cupcakes are sure to be a hit!
Red Velvet Cupcakes Recipe
These moist, decadent Red Velvet Cupcakes are topped with a rich cream cheese frosting and are perfect for any celebration. With their classic red color and delicate cocoa flavor, they’re a crowd-pleaser for any occasion!
Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Piping bag (optional, for frosting)
Ingredients
- Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil
- 1 large egg room temperature
- ½ cup buttermilk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring liquid or gel
- Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 2 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Cupcakes:
- Preheat Oven and Prep Tin
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the egg and whisk until fully incorporated. Then add buttermilk, vanilla extract, vinegar, and red food coloring, stirring until smooth.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Bake
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Cream Cheese Frosting:
- Beat Cream Cheese and Butter
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
- Add Powdered Sugar and Vanilla
- Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud, then increase to high speed. Add the vanilla extract and continue beating until the frosting is smooth and fluffy, about 2-3 minutes.
- Frost the Cupcakes
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on each cupcake. Add sprinkles or a dusting of cocoa powder, if desired.
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