Description
Red Velvet Cupcakes are the perfect combination of light, fluffy texture and rich flavor, topped with a smooth cream cheese frosting. These cupcakes are vibrant in color, with a subtle cocoa flavor and a touch of tanginess that make them unique and irresistible. Ideal for birthdays, holidays, or any special occasion, these cupcakes are sure to impress.
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 tbsp cocoa powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 tbsp red food coloring (liquid)
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp white vinegar
For the Cream Cheese Frosting:
8 oz (1 block) cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
1 tsp vanilla extract
A pinch of salt
Instructions
Prepare the Cupcakes:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat together the softened butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and vinegar.
Gradually mix in the buttermilk and red food coloring until well combined.
Slowly add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
2. Bake the Cupcakes:
Fill each cupcake liner about two-thirds full with the batter.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
3. Make the Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud.
Once all the powdered sugar has been added, beat the frosting on high speed for 2-3 minutes until fluffy.
Stir in the vanilla extract and a pinch of salt.
4. Frost the Cupcakes:
Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting on top.
Optionally, decorate with red velvet crumbs, edible glitter, or small decorations for a festive touch.
Notes
For extra moist cupcakes, ensure your butter and eggs are at room temperature before starting the recipe.
If you don’t have buttermilk, you can make a substitute by adding 1 tbsp of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Vegan Option: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a plant-based milk and butter substitute.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 16g
- Carbohydrates: 35g
- Protein: 2g