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Red Velvet Cupcakes Recipe

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★★★★★

4.7 from 79 reviews

Delight in these classic Red Velvet Cupcakes featuring a tender, moist crumb with a hint of cocoa and vibrant red color, topped with a rich and creamy cream cheese frosting. Perfect for celebrations or a special treat, these cupcakes combine a smooth, tangy frosting with a delicate, fluffy cake base for an irresistible dessert experience.

Ingredients

Scale

Cupcakes

  • 1 ¼ cups (163g) all-purpose flour
  • 1 cup (207g) sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons (5g) natural unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon white vinegar
  • 2 teaspoons red food coloring
  • ½ cup (120ml) hot water

Frosting

  • 8 ounces (226g) cream cheese (room temperature)
  • ½ cup (112g) unsalted butter (room temperature)
  • 4 cups (460g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners to get ready for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, baking powder, cocoa powder, and salt thoroughly to create an even dry mixture.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, egg, white vinegar, and red food coloring until fully blended.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients and beat until the mixture is smooth and evenly incorporated.
  5. Add Hot Water: Gradually pour in the hot water while mixing on low speed, ensuring to scrape down the bowl sides so the batter is fully combined. The batter will be thin, which is expected.
  6. Fill Cupcake Liners and Bake: Pour the batter into cupcake liners filling them about halfway. Bake the cupcakes in the preheated oven for 16-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
  8. Make Cream Cheese Frosting: In a large bowl, beat the room temperature cream cheese and unsalted butter until smooth and creamy.
  9. Add Powdered Sugar: Mix in half of the powdered sugar, continuing to beat until well combined and smooth.
  10. Add Vanilla Extract: Stir in the vanilla extract, mixing thoroughly for a smooth texture.
  11. Finish Frosting: Add the remaining powdered sugar and beat until the frosting is light, fluffy, and smooth.
  12. Frost the Cupcakes: Using a piping bag fitted with your favorite tip (such as Ateco tip 844), pipe the cream cheese frosting onto the cooled cupcakes. Optionally, sprinkle some cake crumbs over the frosting for decoration.
  13. Store Properly: Store cupcakes in an airtight container in the refrigerator. They are best served cool or at room temperature and consume within 3-4 days for optimal freshness.

Notes

  • The batter will be very thin, which is normal due to the hot water addition.
  • Using room temperature cream cheese and butter ensures the frosting is smooth and lump-free.
  • You can garnish the frosted cupcakes with reserved cake crumbs for an attractive textured topping.
  • For best taste, remove refrigerated cupcakes about 30 minutes before serving to reach room temperature.
  • Cupcakes can be frozen unfrosted for up to 2 months; thaw and frost when ready.

Keywords: Red Velvet Cupcakes, Cream Cheese Frosting, Classic Cupcakes, Holiday Dessert, Celebration Cake

Find it online: https://thefoodrecipe.com/red-velvet-cupcakes-recipe/