Why Make This Recipe
Red velvet cupcakes are not just a delightful treat; they’re a visual feast and a joy to eat. With their striking red color and luxurious cream cheese frosting, these cupcakes are perfect for celebrations, especially Valentine’s Day. When you want to impress someone, or simply indulge yourself, red velvet cupcakes are an unbeatable choice. The subtle cocoa flavor combined with the tangy frosting creates a harmonious taste that keeps everyone coming back for more.
How to Make Red Velvet Cupcakes
Making red velvet cupcakes is straightforward, and you’ll enjoy every step of the process. With just the right balance of ingredients, you’ll end up with cupcakes that are moist, fluffy, and bursting with flavor.
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your cupcake pan with cupcake liners.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
Combine Wet Ingredients: In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar until smooth.
Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Fill Cupcake Liners: Divide the cupcake batter equally among the lined cupcake wells, filling each one about two-thirds full.
Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Make the Frosting: While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, mixing until well incorporated. Stir in the vanilla extract and a pinch of salt.
Frost the Cupcakes: Once the cupcakes have cooled completely, generously frost each one with the cream cheese frosting using a knife or a piping bag for a beautiful finish.
How to Serve Red Velvet Cupcakes
Red velvet cupcakes are a delight to serve at any gathering. Place them on a beautiful platter and decorate with some sprinkles or edible glitter for extra flair. These cupcakes can be served at room temperature but taste best slightly chilled after frosting. They are an ideal treat for Valentine’s Day, birthdays, or any celebration that calls for a delicious dessert.
How to Store Red Velvet Cupcakes
To maintain the freshness of your red velvet cupcakes, store them in an airtight container at room temperature if you plan to consume them within a few days. If you want to keep them longer, you can refrigerate them for up to a week. For longer storage, these cupcakes freeze well. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can last for up to three months in the freezer.
Tips to Make Red Velvet Cupcakes
Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature before mixing. This helps to achieve a better texture.
Check the Oven Temperature: Ovens can vary, so keep an eye on your cupcakes as they bake. Do the toothpick test to make sure they’re ready.
Don’t Overmix: Be gentle when mixing to keep your cupcakes light and fluffy. Overmixing can lead to density.
Cooling is Key: Allow your cupcakes to cool completely before frosting them. Otherwise, the frosting may melt.
Experiment with Toppings: Feel free to top your red velvet cupcakes with additional decorations like chocolate shavings, nuts, or fresh berries for a creative twist.
Variation
You might opt to make mini red velvet cupcakes if you prefer smaller bites. Simply adjust the baking time to about 12-15 minutes. Furthermore, you can try different frostings, like vanilla or chocolate buttercream, or even a whipped cream topping if cream cheese isn’t your thing.
If you’re looking for a unique twist, consider adding a layer of raspberry jam between the cupcake and frosting for a fruity surprise.
Looking for more delicious recipes? Check out my Pinterest page for endless inspiration: Recipes Foody on Pinterest.
FAQs
Can I make these cupcakes without buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by combining one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it.How can I achieve a deeper red color?
Using a high-quality gel food coloring often yields a brighter and more vibrant red than liquid food coloring.Can I make the frosting in advance?
Absolutely! You can make the cream cheese frosting a day or two ahead. Just store it in an airtight container in the refrigerator until you’re ready to frost the cupcakes.What can I do with leftover cupcakes?
Leftover cupcakes make great snacks! You can also crumble them to create a trifle or dessert parfait layered with whipped cream and fruit.
With these tips and delicious recipes, you’re all set to impress your friends and family. Enjoy baking your perfect red velvet cupcakes!
Print
Red Velvet Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful red velvet cupcakes topped with luxurious cream cheese frosting, perfect for celebrations.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- A pinch of salt (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until creamy, then gradually add powdered sugar, mixing well.
- Stir in vanilla extract and a pinch of salt.
- Once cooled, frost each cupcake generously with the cream cheese frosting.
Notes
Ensure eggs and buttermilk are at room temperature for better texture. Store leftovers in an airtight container, or freeze individually wrapped for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: red velvet, cupcakes, dessert, cream cheese frosting, Valentine's Day