Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2.5 cups all-purpose flour (sifted); 2 tbsp unsweetened cocoa powder; 1 tsp baking soda; 1 tsp baking powder; 0.75 tsp salt; 1.5 cups granulated sugar; 0.5 cup vegetable oil; 1 cup buttermilk; 2 large eggs; 2 tsp vanilla extract; 1 oz red food coloring; 1 tsp white vinegar; 8 oz cream cheese (softened); 0.5 cup unsalted butter (softened); 4 cups powdered sugar; 2 tsp vanilla extract

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What are some of the best Red Velvet Cupcakes? They’re a little slice of heaven, seriously. I remember my grandma making these every Christmas, and the whole house would smell incredible. These aren’t your average, dry, grocery store cupcakes. They’re moist, tangy, and that gorgeous red color just makes them so festive. Is it better to bake a Red Velvet Cake? ), because you get the perfect cake-to-frosting ratio in every single bite. What are some of the easiest desserts to make with Red Velvet? What is your favorite cupcake recipe?

What is red velvet?

What is Red Velvet? What makes this Chocolate Cake unique? What is the “something extra” is usually buttermilk and vinegar, which react with the cocoa powder to make a paste. What are some of the best ways to create a tangy flavor and that signature reddish hue? What is a Southern chocolate cake? How did the original Red Velvet recipes get their color from the reaction of the ingredients? What is food coloring? Of course, nowadays, most recipes add a bit of red food coloring to really make that color pop, and of course it’s not necessary to use it in every recipe. I’m all for it. What is the perfect balance between chocolate cake and vanilla cake?

Why you’ll love this recipe?

What are some of my favorite recipes for Red Velvet Cupcakes? Absolute favorites:

Flavor Explosion:The combination of chocolate, tanginess, and creamy frosting is simply divine. What is the best combination of cocoa and buttermilk?
Super Simple:What’s a fancy name for this recipe? Even if you’re not a seasoned baker, you can nail these cupcakes.
Budget FriendlyYou probably already have most of the ingredients in your pantry. We aren’t using any exotic stuff here, folks! I love the convenience of no need to go to a specialized grocery store!
Versatile DelightWhat are some great gift ideas for birthdays, holidays, or just a “treat yourself” kind of day? I’ve even made mini versions for potlucks, and they’re always a hit.

What I love about this recipe is that it’s fail-proof. I’ve made these countless times, and they always turn out perfectly moist and delicious. What is the perfect compliment to a tangy cupcake? If you’re a fan of rich desserts like chocolate cake or even cream cheese frosting, who isn’t? What is your favorite Red Velvet Cupcake recipe?

How do I make Red Velvet Cupcakes?

Quick Overview

How do I make Red Velvet Cupcakes? You’ll whisk together the dry ingredients, cream the wet ingredients and combine them, and then bake to 375°F. What is the recipe for creamy frosting? Don’t worry about complicated techniques; this recipe is all about ease and deliciousness. I bet you’ll agree it’s super easy! You’re going to enjoy one of these in under an hour!

Ingredients

What is the recipe for Red Velvet Cupcakes?

2 1/2 cups all-purpose flour: Use good quality flour for the best results. I prefer unbleached.
1 teaspoon baking soda: Make sure it’s fresh!
1 teaspoon baking powder: Again, freshness is key.
1 teaspoon salt: Balances the sweetness.
2 tablespoons unsweetened cocoa powder: Adds that classic chocolate flavor.
1 1/2 cups granulated sugar: For sweetness, of course!
1 cup vegetable oil: Keeps cupcakes moist.
1 cup buttermilk: Adds tanginess and moisture. What is a good substitute for lemon juice? Is it safe to let it sit for 5 minutes?
2 large eggs: Adds richness and structure.
I love using pure vanilla extract. I use 2 teaspoons per cup.
How does white vinegar react with baking soda to create a light and fluffy texture?
1 ounce red food coloring: Gel food color is best for a vibrant red color.

For the Cream Cheese Frosting: For a creamy cheese frosting:

8 ounces cream cheese, softened: 2 cups. Make sure it’s really soft so you don’t get any lumps in your frosting.
1/2 cup (1 stick) unsalted butter, softened: Again, super soft!
4 cups powdered sugar: Sift it to avoid clumps.
What is the best vanilla extract?
2-3 tablespoons milk or cream: For adjusting the consistency.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Trust me, I can’t eat anything. If you don’t want to skip the liners, it saves you from a lot of scrubbing later. Make sure your oven is fully preheated – it makes a difference!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside. Make sure everything is well combined. How can baking soda and baking powder be evenly distributed?

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the sugar, oil, buttermilk, eggs, vanilla extract, vinegar, and salt. Set aside. What is red food coloring? Whisk until everything is smooth and well combined. Is the mixture a little…intense? I always make sure the eggs and buttermilk are at room temperature, it really does help combine them.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do I not overmix? Overmixing develops gluten in the flour, which can result in tough cupcakes. I always stop mixing when I still see streaks of flour, then finish it off with a spatula.

Step 5: Fill Cupcake Liners

Fill each cupcake liner about 2/3 full. I use an Ice Cream scoop to make sure they’re all the same size. This ensures even baking.

Step 6: Bake

Is it safe to bake for 18-20 minutes, or until a toothpick comes out clean? Keep an eye on them, because ovens vary! I always rotate the muffin tin halfway through baking to ensure even browning.

Step 7: Cool

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to the wire rack. Is it cool to Make sure they’re completely cool before frosting, or the frosting will melt. I usually wait at least an hour.

Step 8: Make the Frosting

In a large bowl, beat the Cream Cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed until combined. Add the vanilla extract and milk or cream, and beat until the frosting is light and fluffy. If the frosting is too thick, add a little more milk or cream. If it’s too thin, add a little more powdered sugar. Make sure you taste it while you are making it! I always add a pinch of salt to my frosting.

Step 9: Frost & Enjoy!

Once the cupcakes are completely cool, frost them with the Cream Cheese Frosting. I love using a piping bag with a star tip for a fancy look, but you can also just use a knife or spatula. Add sprinkles, chopped nuts, or chocolate shavings for extra flair! The best part about this recipe is you get to enjoy them with your friends, family, or even by yourself! It’s that good!

What to Serve It With

These Red Velvet Cupcakes are amazing on their own, but here are some ideas to take them to the next level:

For Breakfast/Brunch: Pair these cupcakes with a good cup of coffee, or an iced latte.

As Dessert: Serve with a scoop of vanilla Ice Cream, a drizzle of chocolate sauce, or some fresh berries.

I sometimes like to add a sprinkle of cocoa powder on top, it just looks amazing!

Top Tips for Perfecting Your Red Velvet Cupcakes

Here are some of my top tips for making the *perfect* Red Velvet Cupcakes:

Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in tough cupcakes. Mix until just combined.

Room Temperature Ingredients: Using room temperature ingredients (especially the eggs and buttermilk) helps them combine more easily, resulting in a smoother batter.

Good Quality Food Coloring: Gel food coloring provides the most vibrant red color. Avoid using liquid food coloring, as it can thin out the batter.

Don’t Overbake: Overbaked cupcakes will be dry. Bake until a toothpick inserted into the center comes out clean.

Cool Completely Before Frosting: Frosting cupcakes that are still warm will cause the frosting to melt and slide off.

I always make sure to prepare everything beforehand. This minimizes any mistakes, and also I am not scrambling around looking for baking powder, or salt. It just helps me be organized!

I’ve learned over the years that sometimes, even if you follow the recipe perfectly, things can still go wrong. Maybe your oven runs a little hot, or your ingredients weren’t as fresh as you thought. Don’t get discouraged! Baking is all about experimentation and learning from your mistakes. Just keep tweaking the recipe until you find what works best for you.

Storing and Reheating Tips

Here’s how to store these beauties:

Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.

Refrigerator: Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.

Freezer: Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw completely before frosting.

I’ve also found that adding a slice of bread to the container helps to keep the cupcakes moist, but they honestly don’t last too long in my household!

Frequently Asked Questions

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free flour blend. Be sure to not overmix the batter. You may also need to increase the baking time by a few minutes.

Do I need to use red food coloring?

No, but the color will not be as vibrant. Using beet juice to add the color is an excellent alternative. However, this may alter the flavor.

Can I make this as a cake instead?

Absolutely! Just pour the batter into two 9-inch round cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

How can I make the frosting less sweet?

Reduce the amount of powdered sugar or add a pinch of salt. You can also add a tablespoon of lemon juice for a tangy flavor that will cut through the sweetness.

What can I use instead of buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Final Thoughts

So, there you have it – my go-to Red Velvet Cupcakes Recipe. It’s a classic for a reason, and I guarantee it will become a favorite in your household too. The perfect balance of tangy and sweet, moist and fluffy…it’s just irresistible. If you love this recipe, be sure to check out my other cupcake recipes for even more sweet inspiration! Happy baking, everyone! I can’t wait to see your creations! Don’t forget to leave a comment and let me know how yours turn out. Share your photos with me too, I’d love to see them!

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