Name: Red Velvet Cupcakes Recipe
Prep time: 20 min
Cook time: PT-491108H29M10S
Total time: PT-491108H29M10S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups granulated sugar; 1 cup buttermilk; 1 1/2 cups vegetable oil; 2 eggs; 1 teaspoon vinegar; 1 teaspoon vanilla extract; 1 bottle red food coloring (or beet root powder); Cream Cheese Icing:; 1 package cream cheese (8 ounces), at room temperature; 1/2 cup butter or margarine, at room temperature; 1 pound confectioner’s sugar; 1 teaspoon vanilla extract

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Table of Contents: Red Velvet Cupcakes Recipe

Red Velvet Cupcakes Recipe

Remember those delightful Red Velvet Cupcakes, with their vibrant color and tangy-sweet frosting, from birthday parties and bake sales? This recipe brings that nostalgic joy straight to your kitchen. A guaranteed crowd-pleaser for everyone from grandchildren to old friends. Prepare to rediscover the magic of Red Velvet!

Introduction: The Allure of RED VELVET Cupcakes

Red Velvet Cupcakes. Just the name conjures images of elegance and delicious indulgence. These classic treats are more than just cupcakes; they’re a symbol of celebration, warmth, and comforting sweetness. The moist, slightly tangy cake, paired with a rich cream cheese frosting, creates a flavor symphony that’s hard to resist. They are an easy red velvet dessert.

What makes these cupcakes so special? It’s the perfect balance of flavors and textures. The cocoa powder provides a delicate chocolatey undertone, while the buttermilk adds a tangy depth. The signature red hue, traditionally achieved with food coloring, adds a visual appeal that makes them irresistible.

And of course, the cream cheese frosting provides the perfect counterpoint to the slightly sweet cake. But there is also a lot of other reasons:

For those seeking the ultimate comfort dessert, these red velvet cupcakes deliver every time. Their easy red velvet dessert status makes them perfect for both experienced bakers and novices alike; the recipe is straightforward and rewarding. They are delicious and suitable for a range of occasions if you are making some for:

* Holidays: These are always a showstopper dessert, Christmas being the most popular day to make them. But they are also very popular among Valentine’s days celebrations!

* Family Dinners: If you want to bring people in and cheer them up, these cupcakes can do that.

* Easy Weeknight Meals: Though traditionally considered luxurious, this recipe is simple enough that you can have it after a light weeknight meal.

* Birthday Parties: What is better than a good birthday with cupcakes that will surprise and fill with joy everyone?

With my foolproof recipe, you’ll be baking beautiful, moist, and flavorful Red Velvet Cupcakes in no time. Get ready to impress your friends and family! These are a delight.

Alternate Names & Variations

While we know them as Red Velvet Cupcakes, they might also be called simply Red Velvet Cakes, especially if baked in a larger pan, such as a bundt or layer cake. Some people might search for “Crimson Velvet Cupcakes” or “Scarlet Velvet Delight.”

There are also many variations on the cake itself, with some recipes using sour cream instead of buttermilk or adding miniature chocolate chips for an extra touch of indulgence. For an easy red velvet dessert try other variations such as a no-bake red velvet cheesecake!

Ingredients: The Heart of RED VELVET Cupcakes

Here’s what you’ll need to create these exquisite Red Velvet Cupcakes:

For the Cupcakes:

* 2 1/2 cups all-purpose flour: Providing the structure for our moist and tender cupcakes.

* 1 teaspoon unsweetened cocoa powder: Adding the subtle chocolate flavor that defines Red Velvet.
* 1 teaspoon baking soda: Acting as a leavening agent to create a light and airy crumb.
* 1 teaspoon salt: Enhancing the flavors and balancing the sweetness.

* 1 1/2 cups granulated sugar: Sweetening the cupcakes to perfection.
* 1 cup buttermilk: Contributing to the cake’s moisture and tangy flavor.
* 1 1/2 cups vegetable oil: Keeping the cupcakes incredibly moist and tender.

* 2 large eggs: Binding the ingredients together and adding richness.
* 1 teaspoon white vinegar: Reacting with the baking soda to create a fluffy texture, and heightening the red color.
* 1 teaspoon vanilla extract: Infusing the cupcakes with a warm and aromatic flavor.

* 1 bottle red food coloring (or beet root powder as well): Providing the iconic red hue. For a more natural color, use beet root powder, adjusting the amount to achieve your desired shade.

For the Cream Cheese Icing:

* 1 package (8 ounces) cream cheese, at room temperature: Forming the creamy, tangy base of our decadent frosting.
* 1/2 cup (1 stick) unsalted butter or margarine, at room temperature: Adding richness and smooth texture to the frosting.

* 1 pound (4 cups) confectioner’s sugar: Sweetening and thickening the frosting to a perfect consistency.
* 1 teaspoon vanilla extract: Enhancing the flavor of the cream cheese frosting.

Step-by-Step Instructions

Follow these simple steps and you will have the cupcakes.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Chef Tip: For easy release, lightly grease the liners with cooking spray.

2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.

3. Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring (or beet root powder). Chef Tip: Add the food coloring gradually until you achieve your desired red shade. Remember that the color will deepen slightly during baking.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Chef Tip: Overmixing can develop the gluten in the flour, resulting in tough cupcakes.

5. Fill Cupcake Liners: Fill each cupcake liner about 2/3 full. Chef Tip: Use an ice cream scoop for even filling.

6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Chef Tip: Ovens vary, so start checking for doneness around 18 minutes.

7. Cool Completely: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Chef Tip: Frosting warm cupcakes is a no-no! It’ll melt the frosting and create a gooey mess.

8. Prepare the Cream Cheese Icing: In a large bowl, beat the cream cheese and butter together until smooth and creamy.

9. Add Confectioner’s Sugar and Vanilla: Gradually add the confectioner’s sugar, beating on low speed until fully incorporated. Stir in the vanilla extract. Chef Tip: If your frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency.

10. Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese icing. Chef Tip: Use a piping bag for a professional-looking finish, or simply spread the frosting with a knife or spatula.

11. Optional Garnishes: Decorate with red velvet cake crumbs, sprinkles, or fresh berries.

Recipe Card Block (Quick Reference)

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Approximate Calories: 350 per cupcake (estimated)

Why This Recipe Works & Expert Tips

This recipe works because it combines classic baking techniques with the unique requirements of Red Velvet. The buttermilk provides acidity that reacts with the cocoa powder and baking soda, creating a tender crumb and distinctive tangy flavor. The oil ensures a moist texture, while the red food coloring gives the cupcakes their signature hue.

For optimal results, follow these expert tips:

* Use room temperature ingredients: This ensures that all the ingredients blend together evenly.
* Don’t overmix: Overmixing can result in tough cupcakes. Mix until just combined.
* Cool completely before frosting: Frosting warm cupcakes will cause the frosting to melt.
* Adjust the sweetness of the frosting: If you prefer a less sweet frosting, reduce the amount of confectioner’s sugar. This recipe is for easy comfort food for family dinners or casual gathering.

Storage, Freezing, and Reheating Tips

Storage: Frosted Red Velvet Cupcakes are best stored in the refrigerator in an airtight container. They will keep for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing: Frosted cupcakes don’t freeze well, as the frosting can become watery. However, you can freeze unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before frosting. This makes them a versatile and easy red velvet dessert perfect to make in advance.

Reheating: These cupcakes are best served at room temperature. If you’ve stored them in the refrigerator, allow them to sit at room temperature for about 30 minutes before serving.

Conclusion: RED VELVET Cupcakes

Now that you have the recipe, there’s nothing stopping you from creating a batch of these mouthwatering Red Velvet Cupcakes. Follow the recipe and instructions and you can create your own version. Share your results with friends and family. Don’t be shy; share your photos or tips in the comments below – we love hearing from our bakers! So fire up your mixing bowl and get baking! These classic red velvet cupcakes are not only delicious but also create a lovely visual.