Decadent Red Velvet Cupcakes Recipe
Indulge in the decadent and moist red velvet cupcakes with cream cheese frosting. These vibrant treats are the perfect blend of sweet and tangy. Easily decorate your cakes with swirls of frosting and cake crumbles for a fun and delicious touch!
Discover the allure of red velvet cupcakes, featuring a delicately infused chocolate cake batter that’s irresistibly moist and visually stunning, crafted from readily available ingredients. This indulgent treat harmonizes the subtle notes of cocoa powder with the tangy essence of buttermilk, complemented by a luscious cream cheese frosting. Enhanced with vibrant red food coloring, these miniature delights exude a festive scarlet hue, perfect for any occasion.
Savor the simplicity and elegance of these irresistible red velvet cupcakes! With an effortlessly mixed batter and a velvety cream cheese frosting that adds the perfect tangy finish, these treats are sure to delight. Whether as a post-work pick-me-up or a sophisticated addition to your holiday table, this recipe strikes the ideal balance. Elevate your Christmas dinner with these perfectly crafted delights!
What You Need To Make This Recipe
All Purpose Flour – Weighing your all purpose flour using a food scale for the most accurate measurement. For the fluffiest and lightest cupcakes, don’t forget to sift all dry ingredients.
Cocoa Powder – Opt for high-quality cocoa powder to maximize flavor. Adjust the quantity of cocoa powder to tailor the chocolate intensity of your cupcakes to your preference.
Butter – For optimal results, allow unsalted butter for both the cupcakes and cream cheese frosting to reach room temperature before use. Room-temperature butter ensures smooth blending and contributes to fluffier cupcakes and frosting.
Vanilla Extract – Vanilla extract enhances the chocolate flavor and enriches the signature taste of this recipe. Alternatively, you can substitute vanilla bean paste to suit your preference.
Buttermilk – Buttermilk is essential in red velvet cake, imparting its signature flavor and texture by reacting with baking soda and baking powder. If unavailable, create a substitute by combining 1 cup whole milk with 1 tablespoon lemon juice or white vinegar.
Cream Cheese – Opt for full-fat cream cheese to create the richest cream cheese frosting. While reduced-fat cream cheese is an option, ensure to use block-style cream cheese rather than whipped or spreadable varieties for best results.
How To Make Red Velvet Cupcakes
Assemble these cupcakes effortlessly. Start by preheating your oven to 160°C fan forced and lining a cupcake tray with liners.
To begin the cupcake batter, sift together the dry ingredients. This pre-mixing step ensures thorough blending, preventing overmixing when combining wet and dry ingredients.
Set aside the dry ingredients and in a separate bowl, cream together butter, oil, and sugar for 2-3 minutes. This step incorporates air into the batter, resulting in fluffier cupcakes.
Then, add the eggs one at a time, ensuring thorough mixing between each addition. Eggs contribute both structure and moisture to the cupcake batter.
Next, incorporate vanilla extract, white vinegar, and red liquid food coloring into the mixture, ensuring thorough mixing until well combined.
The final step is to fold in the dry ingredients while alternating with the buttermilk. Start by adding half of the dry ingredients and gently folding them into the wet mixture until just combined. Then, add the buttermilk and fold until just combined. Finally, add the remaining dry ingredients and fold until just combined.
Performing this step by hand is crucial to avoid overmixing the batter and excessive gluten development. While gluten provides structure, too much can result in tough and dense cupcakes. Hand mixing ensures just the right amount of structure for tender cupcakes.
Once the batter is prepared, evenly distribute it into the cupcake liners, filling them about halfway to avoid overfilling. Bake for approximately 18 minutes or until a toothpick comes out clean.
After baking, allow the cupcakes to cool in the tray for 10-15 minutes before transferring them to a wire rack to cool completely. Meanwhile, prepare your cream cheese buttercream.
How To Make Cream Cheese Frosting
This cream cheese frosting is incredibly simple to make! It’s a small batch of our classic cream cheese buttercream recipe.
Begin by creaming the butter for a few minutes until it becomes light and fluffy. This step ensures a lighter texture for your frosting.
Next, add the icing/confectioners sugar in three batches, mixing on low speed to prevent it from scattering.
Add the cold cream cheese, vanilla essence/extract, and fresh lemon juice. Mix on medium-high speed just until the frosting is smooth, being careful to avoid over-mixing to maintain stability.
And that is it! You’ll have a delicious, perfectly balanced cream cheese buttercream that’s not overly sweet.
How To Frost Your Cupcakes
Get creative and decorate your cupcakes to your liking! For mine, I used a 1M piping tip. Simply cut the tip of a piping bag, insert the piping tip, and you’re ready to frost.
Next, fold the piping bag over your hand and fill it with the cream cheese buttercream.
Next, pipe a cupcake swirl onto each cupcake. Begin at one edge, move around, and gradually bring the piping bag toward the center as you continue piping until the cupcake is fully covered. For visual guidance, check out our beginner’s piping tutorial on YouTube, along with a 1M cupcake piping tutorial for additional ideas.
And you have it! Beautiful red velvet cupcakes ready to be enjoyed! 🙂
Pro Tips For Making This Recipe
- Weigh the ingredients using a kitchen scale – For precise measurements, especially for flour, use a kitchen scale. Simply place the bowl of your mixer on the scale and use the tare function to reset the weight. Then, hold the sifter over the bowl to conveniently measure each dry ingredient, saving time and ensuring accuracy.
- Richer chocolate variation – For a richer chocolate flavor, consider adding up to 2 tablespoons of additional cocoa powder to the cupcake batter. Alternatively, you can substitute some of the cocoa powder with dark cocoa powder. Keep in mind that this may result in darker cupcakes with less red hue. If using 2 tablespoons of cocoa powder, I recommend adding an extra tablespoon of milk to maintain the desired consistency.
- Personalize the color – For a vibrant red color, use 1 to 2 tablespoons of liquid food coloring or 5 to 6 drops of gel food coloring. Increase the amount for a deeper, richer red hue to suit your preference.
- Avoid stains – Remember that food coloring can stain hands, linens, and surfaces easily. Promptly replace the lid and use a damp paper towel to wipe any drips or splatters.
- Make your own sour milk – If you’re out of buttermilk, don’t worry! You can still make this recipe. Simply use whole milk and add slightly less than 1 tablespoon of white vinegar or lemon juice to the milk. Let it sit for a few minutes to curdle before using.
- Add more confectioners’ sugar for stiffer frosting – For a firmer cream cheese frosting, add more confectioners’ sugar until it reaches your desired consistency.
- Decorate with cupcake crumbles – Enhance your frosting by crumbing one cupcake and using it as decoration. For a brighter red crumble garnish, add extra red food coloring to one cupcake before baking and mix thoroughly using a toothpick.
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Ingredients
For the Cupcakes
- 0.63 cups all-purpose flour 200g
- 0.75 teaspoons cocoa powder
- 0.38 cup granulated sugar 200g
- 0.38 teaspoon baking powder
- 0.09 teaspoon baking soda
- 0.09 teaspoon kosher salt
- 0.28 cup unsalted butter room temperature (170g)
- 1.13 large eggs room temperature
- 0.75 tablespoons vanilla extract
- 0.28 cup buttermilk 180ml
- Red food coloring
For the Cream Cheese Frosting
- 0.56 cups (3 sticks) unsalted butter room temperature (340g)
- 0.56 pounds (6 cups) confectioners sugar sifted (720g)
- 6 ounces cream cheese room temperature (452g)
- 0.38 teaspoon vanilla extract
- 0.38 pinch kosher salt
Instructions
For the Cupcakes
- Preheat your oven to 350°F and prepare your cupcake pans by lining them with 16 cupcake papers.
- In a large bowl or the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking powder, and baking soda. Add the salt and whisk to combine thoroughly.
- Cut the room temperature butter into tablespoon-sized pieces, then add them to the dry ingredients. Utilize a paddle attachment to mix on low until a sandy mixture forms.
- In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and food coloring. Use 1 to 2 tablespoons of liquid food coloring, or 5 to 6 drops of gel food coloring for optimal results. Adjust for desired intensity; more coloring will yield a richer red hue.
- Gradually incorporate the wet ingredients into the dry mixture while mixing on low speed. Ensure thorough mixing, scraping down the sides of the bowl as necessary. Evenly distribute the batter into the prepared cupcake papers.
- Bake for 15 to 20 minutes or until the cupcakes spring back when lightly touched. Allow them to cool for a few minutes in the pans before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting
- In a large mixing bowl or using a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, typically taking about 2 minutes.
- Incorporate the room temperature cream cheese, vanilla extract, and salt into the creamed butter. Beat together on medium speed until thoroughly combined, ensuring to scrape down the sides of the bowl for even mixing.
- While the mixer is on low speed, gradually add the sifted confectioners’ sugar, one cup at a time, ensuring thorough mixing between additions. For a firmer buttercream, continue adding more sifted confectioners’ sugar until reaching the desired consistency. Alternatively, refrigerate the buttercream for a few minutes before piping to achieve a stiffer texture.
- Transfer the prepared buttercream into a piping bag equipped with a star tip. Proceed to pipe generous dollops of buttercream onto the cooled cupcakes.
Notes
Note 1: For precise measurements, particularly for flour, using a kitchen scale is highly recommended. Simply place the mixer bowl on the scale and utilize the tare function to reset the weight. Then, conveniently sift each dry ingredient directly into the bowl, saving valuable time and ensuring accuracy.
Note 2: For those desiring a more intense chocolate flavor, consider incorporating up to 2 tablespoons of additional cocoa powder into the cupcake batter. Alternatively, you can substitute a portion of the cocoa powder with dark cocoa powder. It’s important to note that this adjustment will result in a deeper color, potentially reducing the red hue of the baked cupcakes. To compensate, I recommend adding an extra tablespoon of milk if opting for 2 tablespoons of cocoa powder.
Note 3: To achieve a vibrant red color, use between 1 to 2 tablespoons of liquid food coloring or 5 to 6 drops of gel food coloring in your recipe. For a richer red hue, feel free to add more coloring as desired.
Note 4: Be mindful that food coloring can quickly stain hands, linens, and surfaces. Promptly replace the lid after use and utilize a damp paper towel to wipe away any drips or splatters.
Note 5: If you’re without buttermilk, fret not! You can still proceed with the recipe using whole milk. Simply add slightly less than 1 tablespoon of white vinegar or lemon juice to the milk, allowing it to sit for a few minutes to curdle before incorporating into the recipe.
Note 6: For a firmer texture in your cream cheese frosting, continue adding confectioners’ sugar until reaching your desired consistency.
Note 7: Enhance the visual appeal of your frosting by crumbling one cupcake and using it as decoration. For a more vibrant red crumble garnish, incorporate additional red food coloring into one cupcake batter before baking, ensuring thorough mixing using a toothpick.
Nutrition
Calories: 622kcal | Carbohydrates: 67g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 202mg | Potassium: 93mg | Fiber: 0.4g | Sugar: 56g | Vitamin A: 1270IU | Calcium: 71mg | Iron: 1mg
Ingredients
For the Cupcakes
- 1.25 cups all-purpose flour 200g
- 1.5 teaspoons cocoa powder
- 0.75 cup granulated sugar 200g
- 0.75 teaspoon baking powder
- 0.19 teaspoon baking soda
- 0.19 teaspoon kosher salt
- 0.56 cup unsalted butter room temperature (170g)
- 2.25 large eggs room temperature
- 1.5 tablespoons vanilla extract
- 0.56 cup buttermilk 180ml
- Red food coloring
For the Cream Cheese Frosting
- 1.13 cups (3 sticks) unsalted butter room temperature (340g)
- 1.13 pounds (6 cups) confectioners sugar sifted (720g)
- 12 ounces cream cheese room temperature (452g)
- 0.75 teaspoon vanilla extract
- 0.75 pinch kosher salt
Instructions
For the Cupcakes
- Preheat your oven to 350°F and prepare your cupcake pans by lining them with 16 cupcake papers.
- In a large bowl or the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking powder, and baking soda. Add the salt and whisk to combine thoroughly.
- Cut the room temperature butter into tablespoon-sized pieces, then add them to the dry ingredients. Utilize a paddle attachment to mix on low until a sandy mixture forms.
- In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and food coloring. Use 1 to 2 tablespoons of liquid food coloring, or 5 to 6 drops of gel food coloring for optimal results. Adjust for desired intensity; more coloring will yield a richer red hue.
- Gradually incorporate the wet ingredients into the dry mixture while mixing on low speed. Ensure thorough mixing, scraping down the sides of the bowl as necessary. Evenly distribute the batter into the prepared cupcake papers.
- Bake for 15 to 20 minutes or until the cupcakes spring back when lightly touched. Allow them to cool for a few minutes in the pans before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting
- In a large mixing bowl or using a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, typically taking about 2 minutes.
- Incorporate the room temperature cream cheese, vanilla extract, and salt into the creamed butter. Beat together on medium speed until thoroughly combined, ensuring to scrape down the sides of the bowl for even mixing.
- While the mixer is on low speed, gradually add the sifted confectioners’ sugar, one cup at a time, ensuring thorough mixing between additions. For a firmer buttercream, continue adding more sifted confectioners’ sugar until reaching the desired consistency. Alternatively, refrigerate the buttercream for a few minutes before piping to achieve a stiffer texture.
- Transfer the prepared buttercream into a piping bag equipped with a star tip. Proceed to pipe generous dollops of buttercream onto the cooled cupcakes.
Notes
Note 1: For precise measurements, particularly for flour, using a kitchen scale is highly recommended. Simply place the mixer bowl on the scale and utilize the tare function to reset the weight. Then, conveniently sift each dry ingredient directly into the bowl, saving valuable time and ensuring accuracy.
Note 2: For those desiring a more intense chocolate flavor, consider incorporating up to 2 tablespoons of additional cocoa powder into the cupcake batter. Alternatively, you can substitute a portion of the cocoa powder with dark cocoa powder. It’s important to note that this adjustment will result in a deeper color, potentially reducing the red hue of the baked cupcakes. To compensate, I recommend adding an extra tablespoon of milk if opting for 2 tablespoons of cocoa powder.
Note 3: To achieve a vibrant red color, use between 1 to 2 tablespoons of liquid food coloring or 5 to 6 drops of gel food coloring in your recipe. For a richer red hue, feel free to add more coloring as desired.
Note 4: Be mindful that food coloring can quickly stain hands, linens, and surfaces. Promptly replace the lid after use and utilize a damp paper towel to wipe away any drips or splatters.
Note 5: If you’re without buttermilk, fret not! You can still proceed with the recipe using whole milk. Simply add slightly less than 1 tablespoon of white vinegar or lemon juice to the milk, allowing it to sit for a few minutes to curdle before incorporating into the recipe.
Note 6: For a firmer texture in your cream cheese frosting, continue adding confectioners’ sugar until reaching your desired consistency.
Note 7: Enhance the visual appeal of your frosting by crumbling one cupcake and using it as decoration. For a more vibrant red crumble garnish, incorporate additional red food coloring into one cupcake batter before baking, ensuring thorough mixing using a toothpick.
Nutrition
Calories: 622kcal | Carbohydrates: 67g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 202mg | Potassium: 93mg | Fiber: 0.4g | Sugar: 56g | Vitamin A: 1270IU | Calcium: 71mg | Iron: 1mg
Ingredients
For the Cupcakes
- 1.87 cups all-purpose flour 200g
- 2.25 teaspoons cocoa powder
- 1.13 cup granulated sugar 200g
- 1.13 teaspoon baking powder
- 0.28 teaspoon baking soda
- 0.28 teaspoon kosher salt
- 0.84 cup unsalted butter room temperature (170g)
- 3.38 large eggs room temperature
- 2.25 tablespoons vanilla extract
- 0.84 cup buttermilk 180ml
- Red food coloring
For the Cream Cheese Frosting
- 1.69 cups (3 sticks) unsalted butter room temperature (340g)
- 1.69 pounds (6 cups) confectioners sugar sifted (720g)
- 18 ounces cream cheese room temperature (452g)
- 1.13 teaspoon vanilla extract
- 1.13 pinch kosher salt
Instructions
For the Cupcakes
- Preheat your oven to 350°F and prepare your cupcake pans by lining them with 16 cupcake papers.
- In a large bowl or the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking powder, and baking soda. Add the salt and whisk to combine thoroughly.
- Cut the room temperature butter into tablespoon-sized pieces, then add them to the dry ingredients. Utilize a paddle attachment to mix on low until a sandy mixture forms.
- In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and food coloring. Use 1 to 2 tablespoons of liquid food coloring, or 5 to 6 drops of gel food coloring for optimal results. Adjust for desired intensity; more coloring will yield a richer red hue.
- Gradually incorporate the wet ingredients into the dry mixture while mixing on low speed. Ensure thorough mixing, scraping down the sides of the bowl as necessary. Evenly distribute the batter into the prepared cupcake papers.
- Bake for 15 to 20 minutes or until the cupcakes spring back when lightly touched. Allow them to cool for a few minutes in the pans before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting
- In a large mixing bowl or using a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, typically taking about 2 minutes.
- Incorporate the room temperature cream cheese, vanilla extract, and salt into the creamed butter. Beat together on medium speed until thoroughly combined, ensuring to scrape down the sides of the bowl for even mixing.
- While the mixer is on low speed, gradually add the sifted confectioners’ sugar, one cup at a time, ensuring thorough mixing between additions. For a firmer buttercream, continue adding more sifted confectioners’ sugar until reaching the desired consistency. Alternatively, refrigerate the buttercream for a few minutes before piping to achieve a stiffer texture.
- Transfer the prepared buttercream into a piping bag equipped with a star tip. Proceed to pipe generous dollops of buttercream onto the cooled cupcakes.
Notes
Note 1: For precise measurements, particularly for flour, using a kitchen scale is highly recommended. Simply place the mixer bowl on the scale and utilize the tare function to reset the weight. Then, conveniently sift each dry ingredient directly into the bowl, saving valuable time and ensuring accuracy.
Note 2: For those desiring a more intense chocolate flavor, consider incorporating up to 2 tablespoons of additional cocoa powder into the cupcake batter. Alternatively, you can substitute a portion of the cocoa powder with dark cocoa powder. It’s important to note that this adjustment will result in a deeper color, potentially reducing the red hue of the baked cupcakes. To compensate, I recommend adding an extra tablespoon of milk if opting for 2 tablespoons of cocoa powder.
Note 3: To achieve a vibrant red color, use between 1 to 2 tablespoons of liquid food coloring or 5 to 6 drops of gel food coloring in your recipe. For a richer red hue, feel free to add more coloring as desired.
Note 4: Be mindful that food coloring can quickly stain hands, linens, and surfaces. Promptly replace the lid after use and utilize a damp paper towel to wipe away any drips or splatters.
Note 5: If you’re without buttermilk, fret not! You can still proceed with the recipe using whole milk. Simply add slightly less than 1 tablespoon of white vinegar or lemon juice to the milk, allowing it to sit for a few minutes to curdle before incorporating into the recipe.
Note 6: For a firmer texture in your cream cheese frosting, continue adding confectioners’ sugar until reaching your desired consistency.
Note 7: Enhance the visual appeal of your frosting by crumbling one cupcake and using it as decoration. For a more vibrant red crumble garnish, incorporate additional red food coloring into one cupcake batter before baking, ensuring thorough mixing using a toothpick.
Nutrition
Calories: 622kcal | Carbohydrates: 67g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 202mg | Potassium: 93mg | Fiber: 0.4g | Sugar: 56g | Vitamin A: 1270IU | Calcium: 71mg | Iron: 1mg
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