Red Velvet Cupcakes are a fun way to celebrate a special occasion. With their bright red color, they are great for Valentine’s Day and Christmas. Have some fun with sprinkles to make them extra festive.
Colorful, moist and delicious these cupcakes have just a hint of cocoa, and they get a bit of tang from adding buttermilk. Buttermilk is slightly acidic and helps tenderize baked goods and gives them a nice texture. You can make buttermilk yourself if you do not want to buy an entire container for this red velvet cupcake recipe.
Red Velvet Cupcakes are frosted with a rich cream cheese icing. The combination is delicious. If you are a fan of red velvet, check out Red Velvet Waffles and Red Velvet Pancakes.
If you want to try some other cupcake recipes that would be good for holiday celebrations check out Champagne Cupcakes and Chocolate Guinness Cake baked into cupcakes and frosted with Baileys Irish Cream Frosting.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose a good quality unsweetened cocoa powder. It adds a subtle chocolate flavor without overpowering the cupcake. Dutch-processed cocoa powder can be used for a smoother flavor. Read about Dutch Process Cocoa.
- If possible, use genuine buttermilk rather than a substitute. Buttermilk contributes to the moistness and tender crumb of the cupcakes.
- The type and quality of red food coloring can impact the color of your cupcakes. Gel or paste food coloring tends to be more vibrant and requires less quantity than liquid food coloring.
- Use pure vanilla extract for the best flavor. It enhances the richness of the cupcakes and icing.
- Make sure that the cream cheese and butter are at room temperature before making the icing. This will help to achieve a smoother, creamier frosting.
SPECIAL EQUIPMENT NEEDED:
- Muffin Pan: This is essential for baking cupcakes. A standard 12-cup muffin pan is ideal. .
- Paper Muffin Liners: These are used to line the muffin pan.The paper liners make it easy to remove the cupcakes once baked and also help with easy cleanup.
- Mixing Bowls: You will need two bowls. One bowl for mixing the dry ingredients and another bowl for the wet ingredients.
- Measuring Cups and Spoons: Accurate measurement is key in baking. Measuring cups and spoons will ensure you use the correct amounts of each ingredient.
- Electric Mixer (Hand or Stand): This is used for creaming the sugar and eggs and for mixing the batter. It’s also essential for making smooth, creamy frosting. If you do not have an electric mixer, you can use a whisk, but be prepared for a bit more effort.
- Spatula: A spatula is useful for scraping down the sides of the bowls to ensure all ingredients are well incorporated.
- Toothpick or Cake Tester: This is to test the doneness of the cupcakes.
- Cooling Rack: After baking, it is important to cool the cupcakes on a wire rack to prevent them from becoming soggy.
- Piping Bag and Tips (Optional): For a more professional look, use a piping bag with a tip of your choice to apply the cream cheese frosting. If you do not have piping bags, you can cut the corner off a large plastic bag or simply spread the frosting with a knife.
SUBSTITUTIONS:
- If you do not have all-purpose flour, you can substitute it with cake flour for a lighter texture. For every cup of all-purpose flour, use 1 cup plus 2 tablespoons of cake flour.
- While there is no direct substitute for cocoa powder, carob powder can be used in a pinch. Keep in mind that it will alter the flavor slightly.
- Light brown sugar can be used in place of granulated sugar for a deeper flavor.
- If you do not have buttermilk, you can make a substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk and letting it sit for 5 minutes.
- In the frosting, unsalted butter can be replaced with margarine or a vegan butter alternative. The taste and consistency of the frosting may change slightly.
- If you do not have powdered sugar, you can process granulated sugar in a blender until it is fine and powdery.
HOW TO STORE RED VELVET CUPCAKES:
- Since the frosting contains cream cheese, it is best to store the red velvet cupcakes in the refrigerator. You can keep them in an airtight container or on a plate covered with plastic wrap for 2-3 days.
HOW TO FREEZE RED VELVET CUPCAKES:
- To freeze unfrosted red velvet cupcakes, wrap each cupcake individually in plastic wrap. Place them into a zip-top freezer bag or airtight container. Unfrosted cupcakes can be frozen for up to 3 months.
- If you are freezing the red velvet cupcakes frosted, place the cupcakes unwrapped onto a baking sheet first and into the freezer. Once they are frozen, wrap each cupcake in plastic wrap and place into an airtight freezer bag or container.
Line a 12 cup muffin tin with paper cupcake liners.
In a large bowl combine the flour, baking powder, salt, cocoa powder, and granulated sugar.
In a medium bowl, beat the eggs with a whisk. Add the buttermilk, red food coloring, and vanilla extract. Combine well.
Pour the egg mixture into the dry ingredients and stir with a rubber spatula to combine with the flour mixture well.
Spoon the cupcake batter evenly into the muffin pan. Each cupcake will take about ⅓ cup of batter.
Bake the cupcakes for 20 minutes until the top of the cupcake is completely set and a toothpick inserted into the center top of the cupcake comes out clean. Cool the cupcakes on a wire rack.
Place the cream cheese and butter into a large bowl. Beat them with an electric hand mixer on medium speed until they are well combined and fluffy. Add the powdered sugar and vanilla extract. Combine well.
Use a decorating bag with a large round tip to pipe the frosting on to the tops of the cupcakes. Add decorations.
Red Velvet Cupcakes
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Ingredients
- CUPCAKES:
- 1 ¼ cups all purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cocoa powder
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon red liquid food coloring
- 1 teaspoon vanilla extract
- Paper muffin liners
- ICING:
- 8 ounces cream cheese, at room temperature
- 1 stick butter, at room temperature
- 1 ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
CUPCAKES:
Preheat the oven to 350 degrees.
Line a 12 cup muffin tin with paper cupcake liners.
In a large bowl combine the flour, baking powder, salt, cocoa powder, and granulated sugar.
In a medium bowl, beat the eggs with a whisk. Add the buttermilk, red food coloring, and vanilla extract. Combine well.
Pour the egg mixture into the dry ingredients and stir with a rubber spatula to combine with the flour mixture well.
Spoon the cupcake batter evenly into the muffin pan. Each cupcake will take about ⅓ cup of batter.
Bake the cupcakes for 20 minutes until the top of the cupcake is completely set and a toothpick inserted into the center top of the cupcake comes out clean.
Cool the cupcakes on a wire rack.
ICING:
Place the cream cheese and butter into a large bowl.
Beat them with an electric hand mixer on medium speed until they are well combined and fluffy. You can also do this in the bowl of a stand mixer with a paddle attachment.
Add the powdered sugar and vanilla extract.
Beat on low speed until everything has been totally combined.
Top the cupcakes with the cream cheese icing. This can be done by piping it with a cake decorating bag and tip or simply by using a knife to spread it evenly over the tops of the cupcakes.
