Red Velvet Cupcakes
User Reviews
4.8
Red Velvet Cupcakes
Description
Red Velvet Cupcakes use a mixture of all-purpose or cake flour combined with cocoa powder, baking soda, and salt to create a lightly chocolate-flavored base. The addition of buttermilk and white vinegar reacts with the baking soda, providing a tender texture and slight tang. Softened butter, oil, and sugar are creamed until light and fluffy before adding eggs and vanilla to enrich the batter. Red gel food coloring gives the signature color without altering the taste.
Baked at 350 degrees, the cupcakes require careful timing to avoid overbaking, yielding a moist interior with a gentle crumb. The cream cheese frosting combines softened butter and cream cheese with powdered sugar and vanilla, whipped into a smooth, spreadable consistency. This frosting complements the slight cocoa flavor with its creamy tang and sweetness.
These cupcakes fit well as a dessert or celebration treat, enjoyed individually with their balanced flavor and moist texture. They can be made ahead and frosted once cooled to maintain freshness and appearance.
Ingredients
Red Velvet Cupcakes:
- 1 1/2 cups flour (may use all-purpose or cake flour)
- 3 Tablespoons cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup buttermilk
- 1 1/2 teaspoons white vinegar
- 2 teaspoons vanilla
- 1 teaspoon red gel food coloring (if using liquid red food coloring, you may want to add more)
- 1/2 cup butter softened, unsalted
- 1/4 cup neutral cooking oil generic cooking oil
- 1 cup sugar
- 2 large egg
Cream Cheese Frosting:
- 1/2 cup butter (softened)
- 8 ounces cream cheese (softened)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. In a bowl, mix flour, cocoa powder, baking soda, and salt together.
- In another bowl, whisk together the buttermilk, vinegar, and red food coloring.
- In a mixing bowl, beat the butter and sugar together for 4 minutes, or until light and fluffy. Scrape the sides of the bowl and add the oil and cream for 2 more minutes. Add the eggs one at a time and beat for 2 minutes longer. Add vanilla.
- Add 1/2 of the dry ingredients and 1/2 of the buttermilk mixture, mixing after each addition until it is all added.
- Drop the batter into cupcake liners and bake until a toothpick placed in the center comes out clean, about 16-19 minutes. Don't OVERBAKE. Let cool.
- In a bowl, whip together butter, cream cheese, powdered sugar, and vanilla. Spread all over the cooled cupcakes.
User Reviews
Overall Rating
4.8
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