Red Velvet Cupcakes
There's something undeniably enchanting about red velvet cupcakes. With their striking red hue contrasted against the creamy white of cream cheese frosting, they're not just a treat for the taste buds but a feast for the eyes. Our Velvety Red Velvet Cupcakes recipe captures the essence of this beloved classic, offering a gourmet experience that's both rich in flavor and elegantly presented.
The journey of crafting the perfect red velvet cupcake is one of balance—between the subtle cocoa undertones and the tangy sweetness of the frosting, between moistness and fluffiness. This recipe is designed to guide you through achieving that balance, ensuring every cupcake you bake is as visually stunning as it is deliciously satisfying.
Whether you're celebrating a special occasion or simply treating yourself, these cupcakes promise to elevate any moment into a memorable culinary delight. They're a testament to the art of baking, where simplicity meets sophistication in every bite.
Join us as we explore the secrets to baking these velvety treasures. From selecting the finest ingredients to mastering the swirl of cream cheese frosting, we'll cover all you need to know to create a batch of red velvet cupcakes that are sure to impress.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
- 1 1/2 cup of all-purpose flour
- 1 cup of granulated sugar
- 1 tablespoon of cocoa powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of buttermilk
- 2 large eggs
- 1/2 cup of vegetable oil
- 2 tablespoons of red food coloring
- 1 teaspoon of vanilla extract
- 1 teaspoon of white vinegar
- 8 ounces of cream cheese, softened
- 1/2 cup of unsalted butter, softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, mix buttermilk, eggs, oil, red food coloring, vanilla, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost cooled cupcakes and serve.
Serving Size 1
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 11g56%
- Cholesterol 95mg32%
- Sodium 220mg10%
- Total Carbohydrate 42g15%
- Dietary Fiber 1g4%
- Sugars 30g
- Protein 5g10%
- Unsaturated Fat 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a deeper red color, adjust the amount of food coloring as desired.
Ensure all ingredients are at room temperature to achieve a smoother batter and frosting.
