Delicious Red Velvet Cupcake Recipe

Kitchen Equipment Needed

• Muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Piping bag (optional, for frosting)

Ingredients Overview

• Flour: All-purpose flour for the base.
• Cocoa Powder: Adds a hint of chocolate flavor.
• Buttermilk: Keeps the cupcakes moist and tender.
• Red Food Coloring: Gives the cupcakes their signature red hue.
• Cream Cheese Frosting: A tangy, creamy topping that pairs perfectly with the cupcakes.

Ingredients (Makes 12 cupcakes)

For the Cupcakes

• 1 ¼ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 tablespoon red food coloring

For the Cream Cheese Frosting

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

For Garnish

• Red velvet crumbs or sprinkles (optional)

Directions

Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir in the red food coloring until the batter is evenly colored.

Step 2: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and fluffy.

Step 4: Frost and Decorate

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Garnish with red velvet crumbs or sprinkles if desired.

Prep Time

15 minutes

Cook Time

20 minutes

Cooling Time

30 minutes

Total Time

1 hour 5 minutes

Nutrition (per cupcake, ~12 servings)

• Calories: ~350
• Fat: ~18g
• Carbohydrates: ~45g
• Protein: ~4g

Expert Tips

• Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature for a smooth batter and frosting.
• Vibrant Color: Use gel food coloring for a more intense red hue.
• Storage: Store frosted cupcakes in the refrigerator for up to 3 days.

FAQs

Can I use a different frosting?
Yes, buttercream or whipped cream frosting works well too.

What if I don’t have buttermilk?
Make a substitute by adding 1 teaspoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.

Can I make these cupcakes ahead of time?
Yes, bake the cupcakes and store them unfrosted in an airtight container for up to 2 days. Frost before serving.

Storing & Freezing

• Storing: Store frosted cupcakes in the refrigerator for up to 3 days.
• Freezing: Freeze unfrosted cupcakes for up to 1 month. Thaw and frost before serving.

Substitutions & Variations

• Gluten-Free: Use gluten-free flour.
• Dairy-Free: Use dairy-free butter, milk, and cream cheese.
• Mini Cupcakes: Bake for 10-12 minutes for mini cupcakes.