Description
Red Velvet Cupcakes are a classic dessert featuring a tender, moist crumb with a hint of cocoa and a vibrant red hue. These cupcakes are topped with a rich cream cheese frosting, offering a perfect balance of sweetness and tanginess. Ideal for special occasions or as a delightful treat, they are both visually appealing and delicious.
Ingredients
Scale
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes, using a hand mixer or stand mixer. Add the egg and vanilla extract, and beat until well combined.
- Add the Buttermilk and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Add the red food coloring and mix until the batter is evenly colored. Stir in the white vinegar.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy. Stir in the vanilla extract.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting. You can use a piping bag or spread the frosting with a spatula.
- Serve: Garnish the cupcakes with a few crumbs of red velvet cake for a decorative touch, if desired. Serve and enjoy!
Notes
- Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup milk with 1 tablespoon lemon juice or vinegar as a replacement.
- Food Coloring: Both liquid and gel food coloring can be used; gel food coloring is more concentrated, so you may need less.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 295
- Sugar: 27 g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg