Red Velvet Cupcakes are a timeless dessert that never fails to impress. These cupcakes are perfect for any occasion with their vibrant red hue, delicate cocoa flavor, and tangy cream cheese frosting. Whether you’re baking for a birthday, holiday, or just because, these moist and fluffy treats are sure to be a hit. The beauty of Red Velvet Cupcakes lies in their simplicity and versatility—you can dress them up with various toppings or keep them classic with a swirl of frosting. k

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup vegetable oil
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
½ cup unsalted butter, softened
8 oz cream cheese, softened
3 ½ cups powdered sugar
1 teaspoon vanilla extract

Step-by-Step Instructions:

Prepare the Batter
Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk the egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully incorporated.
Bake the Cupcakes:
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Cream Cheese Frosting:
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter and cream cheese until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Finally, beat in the vanilla extract until the frosting is light and fluffy.
Frost the Cupcakes:
Once the cupcakes are completely cooled, use a piping bag or a spatula to frost the tops of the cupcakes with the cream cheese frosting. You can be as creative as you like with the design—swirl it, spread it, or pipe it into elegant peaks. For an extra touch, sprinkle some red velvet cake crumbs or decorative sprinkles on top.

Tips for Variation:

Add a Chocolate Twist: Swap the regular cocoa powder for Dutch-processed cocoa powder to deepen the chocolate flavor of your cupcakes.
Make It Mini: Transform this recipe into mini Red Velvet Cupcakes by using a mini cupcake pan. Adjust the baking time to about 10-12 minutes.
Go Nutty: Stir in ½ cup of finely chopped pecans or walnuts into the batter for a nutty crunch in every bite.
Fill the Cupcakes: Inject a dollop of cream cheese frosting or chocolate ganache into the center of each cupcake for a delightful surprise.
Citrus Zest: Add a teaspoon of orange or lemon zest to the frosting for a bright, citrusy contrast to the rich cupcake.
Coconut Love: Mix shredded coconut into the batter or sprinkle it on top of the frosting for a tropical twist.
Vegan Option: Substitute the egg with a flaxseed egg and use dairy-free butter and cream cheese to make vegan Red Velvet Cupcakes.
Gluten-Free Alternative: Replace the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.

Macros (Per Cupcake):

Calories: 310
Carbohydrates: 38g
Protein: 3g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 210mg
Fiber: 1g
Sugar: 28g

FAQs:

Can I make these cupcakes ahead of time?
- Yes, Red Velvet Cupcakes can be made a day ahead. Store them in an airtight container at room temperature, and frost them just before serving to keep the frosting fresh.
How do I achieve the perfect red color?
- For the best color, use gel food coloring instead of liquid. Gel colors are more concentrated, so you’ll need less to achieve that vibrant red hue.
Can I freeze these cupcakes?
- Absolutely! You can freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw them at room temperature and frost them once they’re completely thawed.
What should I do if I don’t have buttermilk?
- No buttermilk? No problem! You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes, and it’s ready to use.
Can I use this recipe to make a Red Velvet Cake?
- Yes, you can double the recipe to make a two-layer Red Velvet Cake. Adjust the baking time to 25-30 minutes, and you’ll have a stunning cake for any special occasion.

Decadent Red Velvet Cupcakes Recipe: A Classic Treat with a Twist

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Red Velvet Cupcakes are a classic American treat known for their vibrant red color and tender crumb. These moist cupcakes feature a subtle cocoa flavor and are topped with a luscious cream cheese frosting. Perfect for any occasion, they offer a delightful blend of sweet and tangy flavors. Easy to make and highly customizable, these cupcakes are a crowd-pleaser and a staple for celebrations and special events.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 7

Course Dessert

Cuisine American

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup vegetable oil
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
½ cup unsalted butter softened
8 oz cream cheese softened
3 ½ cups powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Batter:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar. Gradually mix the wet ingredients into the dry ingredients until just combined. The batter will be smooth and slightly thick.

Bake the Cupcakes:

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

While the cupcakes are cooling, make the frosting. In a large bowl, beat together the softened butter and cream cheese until creamy and smooth. Gradually add the powdered sugar, mixing well after each addition, until the frosting is light and fluffy. Finally, beat in the vanilla extract.

Frost the Cupcakes:

Once the cupcakes are completely cool, use a piping bag or a spatula to frost the tops with the cream cheese frosting. Decorate with any additional toppings or sprinkles if desired.