Red Velvet Cupcakes recipe

These delightful red velvet cupcakes are the epitome of soft, moist perfection with a light cocoa essence and a striking red hue that makes them a showstopper. Each bite reveals a tender crumb, balanced by the tangy, luscious cream cheese frosting that complements the subtle sweetness of the cake itself. Whether for a birthday, holiday, or any special gathering, these cupcakes are bound to impress.

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Crafted with Dutch-process cocoa and a splash of buttermilk, the cake layers up beautifully with depth of flavor while staying incredibly light. The cream cheese frosting brings just the right amount of tang and sweetness, creating an unforgettable pairing. With this recipe, every occasion can have a touch of elegance and a pop of vibrant red!

Perfectly portioned for gatherings, these cupcakes are both eye-catching and easy to make. Get ready to elevate your dessert table and treat your guests to an indulgent red velvet experience they won’t forget.

Key Ingredients for the Best Red Velvet Cupcakes

• Unsalted Butter – Adds rich flavor and keeps the crumb tender while giving structure to the batter.
• Granulated Sugar – Sweetens the batter and aids in creating a soft, delicate texture.
• Dutch-Process Cocoa Powder – Brings a subtle chocolatey depth that defines red velvet’s classic taste.
• Buttermilk – Lends moisture and a slight tang, balancing the cocoa’s sweetness while helping the cupcake rise.
• Red Gel Food Coloring – Provides that iconic red velvet color; a small amount goes a long way.
• Cream Cheese – The star of the frosting, bringing a creamy, tangy contrast to the cupcakes.
• Powdered Sugar – Sifted for a fluffy, smooth frosting, blending seamlessly with the cream cheese and butter.

Steps to Perfect Red Velvet Cupcakes

1. Preheat your oven to 350°F (175°C) and prepare a 12-cup cupcake pan with paper liners to prevent sticking.
2. In a small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Cream the butter and sugar together with an electric mixer on high speed until the mixture is light and fluffy, approximately 1-2 minutes.
4. Add the egg, egg yolk, and vanilla, mixing on medium speed until smooth and pale.
5. Gradually incorporate the dry mixture and buttermilk into the batter, alternating between the two, mixing gently until combined. Be careful not to over-mix.
6. Add in the red food coloring, folding it through until the batter is evenly tinted.
7. Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
9. For the frosting, beat softened butter on high speed until it turns pale and fluffy, then mix in the cold cream cheese until smooth.
10. Sift the powdered sugar in gradually, beating until the frosting is light and smooth.
11. Once cooled, frost each cupcake generously and garnish with sprinkles if desired.

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Recipe Tips for Perfect Cupcakes

• Room Temperature Ingredients: Use room-temperature butter, eggs, and buttermilk for a smoother batter and even texture.
• Cream Cheese: Ensure your cream cheese is cold to maintain the frosting’s structure, giving it a smooth and rich finish.
• Use Gel Food Coloring: Gel food coloring is more concentrated, helping you achieve a vibrant red with just a small amount.

Variations and Serving Ideas

For a little twist, try filling the cupcakes with a cream cheese or raspberry filling for a delightful surprise. If you prefer a less sweet topping, a dollop of whipped cream adds a light, airy touch. These cupcakes also pair wonderfully with a dusting of cocoa powder on top for added visual appeal.

Storing Leftover Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to two days or refrigerate for up to three days. If refrigerated, allow them to return to room temperature before serving to enjoy the full flavor and softness of the frosting.

Enjoy every delightful bite of these red velvet cupcakes, from their rich cocoa notes to the smooth, tangy cream cheese topping.

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Red Velvet Cupcakes Recipe

These delightful red velvet cupcakes are perfectly soft and flavorful, showcasing a light cocoa essence and a rich red hue. Topped with a smooth, tangy cream cheese frosting, they make an ideal treat for special occasions or any celebration.

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Course: Dessert

Cuisine: American

Keyword: Red Velvet Cupcakes Recipe

Prep Time: 15 minutes minutes

Cook Time: 19 minutes minutes

Total Time: 34 minutes minutes

Servings: 12 cupcakes

Ingredients

For the Cupcakes:

• 5 tablespoons 70 g unsalted butter, softened
• 3/4 cup 150 g granulated sugar
• 1 cup + 2 tablespoons 141 g all-purpose flour, spooned and leveled
• 1 egg at room temperature
• 1 egg yolk at room temperature
• 1 1/2 tablespoons 8 g Dutch-process cocoa powder
• 1/2 cup 120 ml buttermilk, at room temperature
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons red gel food coloring

For the Cream Cheese Frosting:

• 1/2 cup 112 g unsalted butter, softened
• 4 ounces 114 g cream cheese, cold
• 2 cups 260 g powdered sugar, sifted
• Sprinkles for decoration (optional)

Instructions

For the Cupcakes:

• Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
• In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt, then set aside.
• In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on high speed until light and fluffy, approximately 1-2 minutes.
• Add the egg, egg yolk, and vanilla to the creamed mixture, beating on medium speed until the color is pale and texture is smooth.
• On low speed, alternate between adding the dry flour mixture and the buttermilk to the batter, mixing until just combined and smooth. Be sure to scrape down the sides of the bowl as needed.
• Gently fold in the red gel food coloring until evenly distributed in the batter.
• Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

• In a mixing bowl, beat the softened butter with an electric mixer on high speed until pale and fluffy, about 5-10 minutes.
• Add the cold cream cheese, mixing on medium-high speed until combined with the butter.
• Gradually sift in the powdered sugar, beating on low speed initially and then increasing to high speed until the frosting becomes smooth and fluffy.

Assembling the Cupcakes:

• Once the cupcakes have cooled, transfer the cream cheese frosting to a piping bag with a decorative tip.
• Pipe the frosting generously onto each cupcake, then garnish with sprinkles if desired.
• Serve and enjoy, storing any leftovers in an airtight container for up to three days.

Notes

Store leftover cupcakes in an airtight container for up to three days to maintain freshness.