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The Ultimate Guide to Red Velvet Cupcakes

Red Velvet Cupcakes are the epitome of elegance in the cupcake world. With their vibrant red hue and plush, velvety texture, these little cakes topped with rich cream cheese frosting are a treat for both the eyes and the palate. Perfect for celebrations, gatherings, or just an indulgent treat, this comprehensive recipe will guide you in making the most scrumptious Red Velvet Cupcakes possible.

The Allure of Red Velvet

Red Velvet Cupcakes are not just about the stunning red color; they are a delicate balance of flavors. The hint of cocoa, the tang from the buttermilk, and the subtle acidity from vinegar combine to create a unique taste that is both sweet and slightly tangy. Topped with a creamy, slightly tangy cream cheese frosting, these cupcakes are a timeless classic.

Ingredients Breakdown

Cupcakes:

• 2 ½ cups all-purpose flour: Provides the structure for your cupcakes.
• 2 tbsp cocoa powder: Adds a subtle chocolate flavor without overpowering.
• 1 tsp salt: Enhances the flavors of the other ingredients.
• 1 ½ tsp baking powder: Helps the cupcakes rise beautifully.
• ½ cup unsalted butter, softened (1 stick): Adds richness and moisture.
• 1 ½ cups granulated sugar: Sweetens the cupcakes.
• 2 large eggs, room temperature: Adds structure and richness.
• 1-2 tsp red food coloring: Provides the signature red color; opt for no-taste red food coloring to avoid bitterness.
• 1 tsp vanilla extract: Adds depth of flavor.
• 1 cup buttermilk: Provides tanginess and moisture.
• 2 tbsp water: Moistens the batter.
• 1 ½ tsp white vinegar: Reacts with the baking soda to help the cupcakes rise.
• 1 tsp baking soda: Works with vinegar to create a tender crumb.

Cream Cheese Frosting:

• 16 ounces cream cheese, softened: The base of this luscious frosting.
• ½ cup unsalted butter, softened (1 stick): Adds creaminess.
• 6-8 cups confectioner’s sugar, sifted: Sweetens and thickens the frosting.
• 1-2 teaspoons clear vanilla extract: Keeps the frosting white and flavorful.

Decorations:

• 1-2 tbsp sprinkles (optional): Adds a festive touch.

Step-by-Step Instructions

Cupcakes:

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Mix in Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Color the Batter: Add the desired amount of red food coloring and mix until fully incorporated.
6. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Add water and mix until smooth.
7. Activate the Leavening: In a small bowl, combine vinegar and baking soda, then add to the batter and mix well.
8. Fill and Bake: Divide the batter evenly among cupcake liners. Bake for 15-18 minutes, or until a toothpick comes out clean.
9. Cool: Allow cupcakes to cool completely before frosting.

Cream Cheese Frosting:

1. Beat the Cream Cheese: In a large bowl, beat the cream cheese until smooth.
2. Add Butter: Add butter and beat until smooth and creamy.
3. Incorporate Sugar: Gradually add confectioner’s sugar, 1-2 cups at a time, beating between each addition until smooth.
4. Flavor It: Beat in the vanilla extract until thoroughly combined.

Decorate:

• Frost: Use an offset spatula or a piping bag fitted with a star tip to apply frosting to cooled cupcakes.
• Add Sprinkles: Immediately after frosting, sprinkle with your choice of decorations.

Pro Tips

• Red Food Coloring: Use no-taste red food coloring to avoid a bitter flavor.
• Vanilla Extract: Opt for clear vanilla extract to keep your frosting beautifully white, or use regular if color is not a concern.

These Red Velvet Cupcakes are sure to impress with their vibrant color and indulgent frosting. Whether you’re baking for a special occasion or simply treating yourself, this recipe promises to deliver perfection every time. Enjoy the process and the delightful results!

Red Velvet Cupcakes

Deliciously soft and moist red velvet cupcakes topped with creamy cream cheese frosting, perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr

Servings: 24 cupcakes

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Cupcakes

• 2.5 cups all-purpose flour
• 2 tbsp cocoa powder not Dutch processed
• 1 tsp salt
• 1.5 tsp baking powder
• 113 g unsalted butter- softened 1 stick
• 1.5 cups granulated sugar
• 2 large eggs room temperature
• 1-2 tsp red food coloring ** see notes
• 1 tsp vanilla extract
• 240 ml buttermilk
• 2 tbsp water
• 1.5 tsp white vinegar
• 1 tsp baking soda

Cream Cheese Frosting

• 454 g cream cheese softened
• 113 g unsalted butter – softened 1 stick
• 6-8 cups confectioner’s sugar sifted
• 1-2 tsp clear vanilla extract ** see notes

Decorations

• 1-2 tbsp *sprinkles if desired

Equipment

• Cupcake Pan
• Mixing Bowls
• Offset Spatula
• Piping Bag

Method

 

1. Preheat the oven to 350 degrees F.
2. Place the liners in the cupcake pan.
3. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
4. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
5. Add the eggs and vanilla extract, mix well.
6. Add the desired amount of food coloring and mix well.
7. Gradually add the dry ingredients, alternating with buttermilk until well combined.
8. Add the water and mix well again.
9. In a small bowl, combine vinegar and baking soda, then add that mixture to the batter and mix well.
10. Divide the batter evenly into the prepared cupcake liners.
11. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
12. Cool completely before frosting.
13. Cream Cheese Frosting: In a large mixing bowl add the cream cheese, and beat until smooth.
14. Add in butter, and beat butter into the cream cheese until smooth.
15. Gradually add confectioner’s sugar (1-2 cups at a time), mixing in between each addition, beating until smooth and creamy.
16. Beat in the vanilla until smooth.
17. Spread onto the cupcakes using an offset spatula or pipe on with a piping bag and star tip.
18. Add desired sprinkles immediately after adding the frosting.

Notes

Red Food Coloring – using no-taste red food coloring is best because it can be bitter tasting. Vanilla – By using clear vanilla extract the frosting remains white, you can use regular vanilla extract if you prefer. Allowing cupcakes to cool completely before frosting will help the frosting set properly.