Red Velvet Cupcakes Recipe
If you’ve ever found yourself captivated by the luscious red hue and the velvety texture of red velvet cupcakes, you’re not alone. These delightful treats are not just a feast for the eyes; they are also a celebration of flavor, perfect for any occasion. With their rich cocoa undertones and topped with a creamy, dreamy frosting, red velvet cupcakes are a classic that never goes out of style. Let’s dive into making these scrumptious cupcakes that will surely impress your friends and family.
Why This Red Velvet Cupcakes Recipe Stands Out
This red velvet cupcakes recipe is a standout for several reasons. First, it strikes a perfect balance between sweetness and a slight tang from the buttermilk and vinegar. Second, the texture is incredibly moist and tender, thanks to the right combination of ingredients. Finally, the cream cheese frosting adds a rich, creamy finish that pairs beautifully with the cupcakes. Whether you’re celebrating a birthday, an anniversary, or just treating yourself, these cupcakes will bring joy to your palate.
What Goes Into Red Velvet Cupcakes Recipe
- 1 cup (206g) all-purpose flour – Provides the structure for the cupcakes.
- 1 cup (200g) granulated sugar – Adds sweetness and moisture.
- 2 tablespoons (10g) unsweetened cocoa powder – Gives a hint of chocolate flavor.
- 1 teaspoon baking soda – Helps the cupcakes rise.
- 1 teaspoon salt – Enhances the flavors.
- 1 cup (237ml) buttermilk – Adds moisture and a subtle tang.
- 6 tablespoons (70ml) vegetable oil – Keeps the cupcakes moist.
- 1 tablespoon (15ml) white vinegar – Reacts with baking soda for a fluffy texture.
- 2 teaspoons vanilla extract – Adds depth of flavor.
- 1 tablespoon (15ml) red food coloring – Gives the cupcakes their signature color.
- 8 ounces (226g) cream cheese, room temperature – Forms the base of the frosting.
- 1 cup (113g) butter, room temperature – Adds richness to the frosting.
- 1/2 teaspoon salt – Balances the sweetness of the frosting.
- 3 cups (339g) powdered sugar – Sweetens the frosting.
- 1 teaspoon vanilla extract – Complements the cream cheese frosting.
Appliances & Accessories
- Mixing Bowls – For combining ingredients.
- Electric Mixer – To whip the frosting until smooth and fluffy.
- Muffin Tin – Essential for baking the cupcakes.
- Cupcake Liners – Keeps your cupcakes neat and easy to serve.
- Measuring Cups and Spoons – For accurate ingredient measurement.
Cook Red Velvet Cupcakes Recipe Like This
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
Step 3: Mix Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, vinegar, vanilla extract, and red food coloring. Stir until fully combined.
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Fill Cupcake Liners
Using a spoon or a cookie scoop, fill each cupcake liner about two-thirds full with the batter.
Step 6: Bake
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Step 8: Make the Cream Cheese Frosting
In a large bowl, beat together the cream cheese and butter until creamy. Gradually add in the powdered sugar and salt, mixing until combined. Finally, stir in the vanilla extract.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or a knife to frost each cupcake generously with the cream cheese frosting.
Seasonal Twists
- Chocolate Chip Red Velvet Cupcakes – Fold in mini chocolate chips for added sweetness.
- Red Velvet Cupcakes with Peppermint – Add peppermint extract to the frosting during winter holidays.
- Nutty Red Velvet Cupcakes – Incorporate crushed walnuts or pecans into the batter for a crunchy texture.
- Spiced Red Velvet Cupcakes – Add a pinch of cinnamon or nutmeg to the batter for a warm, spicy flavor.
Method to the Madness
The beauty of this red velvet cupcakes recipe lies in the simplicity of the method. Start by combining your dry ingredients, ensuring that they are well-mixed to avoid any clumps. Separately, mix your wet ingredients, which not only adds flavor but also contributes to the tenderness of the cupcakes. The reaction between the vinegar and baking soda is crucial; it creates a light, airy texture that defines a perfect cupcake. Don’t forget to let your cupcakes cool completely before frosting, as this ensures the frosting doesn’t melt away.
Make Ahead Like a Pro
If you want to prepare ahead of time, you can bake the cupcakes a day in advance. Once they are completely cooled, store them in an airtight container at room temperature. The cream cheese frosting can also be made ahead; simply store it in the refrigerator. When you’re ready to serve, just frost the cupcakes and enjoy!
Red Velvet Cupcakes Recipe Q&A
Can I use a different type of food coloring?
Yes! While red food coloring is traditional, you can use other colors to create a fun twist on the classic recipe. Just make sure to use gel food coloring for the best results.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for about 5 minutes before using.
How do I store leftover cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture.
Can I freeze red velvet cupcakes?
Yes! You can freeze the cupcakes without frosting for up to 3 months. Thaw them in the refrigerator overnight before enjoying. Frost them once they are completely thawed.
Wrap-Up
Red velvet cupcakes are not just a treat; they are a delightful experience that combines flavor, texture, and a touch of elegance. With the right ingredients and a simple method, you can create these beautiful cupcakes that will impress anyone lucky enough to taste them. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this red velvet cupcakes recipe is sure to become a favorite in your baking repertoire. Enjoy the process, share with loved ones, and celebrate the joy that comes with homemade treats!
Red Velvet Cupcakes Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
- Step 3: In another bowl, mix the buttermilk, vegetable oil, vinegar, vanilla extract, and red food coloring. Stir until fully combined.
- Step 4: Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Step 5: Using a spoon or a cookie scoop, fill each cupcake liner about two-thirds full with the batter.
- Step 6: Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Step 8: In a large bowl, beat together the cream cheese and butter until creamy. Gradually add in the powdered sugar and salt, mixing until combined. Finally, stir in the vanilla extract.
- Step 9: Once the cupcakes are completely cool, use a piping bag or a knife to frost each cupcake generously with the cream cheese frosting.
Notes
- For a fun twist, try adding chocolate chips to the batter.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- You can freeze the cupcakes without frosting for up to 3 months.
