Red Velvet Cupcakes (Soft, Sturdy, Domed Cupcakes!)
User Reviews
5
Red Velvet Cupcakes (Soft, Sturdy, Domed Cupcakes!)
Description
This recipe for Red Velvet Cupcakes relies on the acidic interaction between milk mixed with vinegar and cocoa powder to develop its characteristic subtle chocolate flavor and reddish hue. The use of a blend of melted butter and neutral oil balances moisture and structure, creating a cupcake that is both soft and sufficiently sturdy to hold a domed top after baking.
The batter is gently combined, ensuring it remains thick yet smooth. When baked at 350°F for about 17 minutes, the cupcakes develop a tender crumb with slight moisture, confirmed by a clean toothpick with moist crumbs. Cooling before frosting avoids frosting melting issues.
These cupcakes pair well with traditional Ermine frosting, a fluffy, less sweet option, but also complement cream cheese or buttercream frostings depending on preference. Their sturdy form allows for decorative frosting without collapsing.
For best results, paper liners are used in a 12-cup tin, and batter portions are carefully measured to avoid overfilling, which can cause collapse. Discard or bake leftover batter separately. The recipe recommends using specific red gels for optimal coloring and discourages subbing with other flour types to maintain texture and structure.
Ingredients
- ¾ cup milk whole
- 2 teaspoons white vinegar
- ¾ teaspoon red gel food coloring I use Americolor "red red" or "super red"
- 1 ¼ cups all-purpose flour I don't recommend substituting cake flour or any other flour
- ¾ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 2 Tablespoons cocoa powder natural
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons butter melted, unsalted
- ¼ cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
- 1 egg room temperature preferred, large
- 1 ½ teaspoons vanilla extract
- 1 batch Ermine frosting (click the link for the recipe, or scroll down to the notes section for some other frosting recommendations)
Instructions
- Preheat the oven to 350F (175C) and line a 12 count cupcake tin with paper liners. Set aside.
- Combine milk, vinegar, and food coloring in a large measuring cup, stir together and set aside.
- In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well-combined.
- Add melted butter and oil and stir well, until ingredients are well-combined (the mixture will be thick).
- Add egg and vanilla extract and stir until combined.
- Gradually add the milk mixture and stir until all ingredients are combined and batter is smooth.
- Fill each cupcake liner ⅔ of the way full with batter, (do not overfill or cupcakes will collapse, if you have leftover batter discard it or bake separately). Transfer to 350F (175C) preheated oven and bake for 17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter). Allow to cool for 10 minutes in cupcake pan then transfer to cooling rack to cool completely before frosting.
Notes
- Ermine frosting is traditional but cream cheese and buttercream frostings also complement these cupcakes well.
- Use red gel food coloring for vibrant color; avoid substituting cake flour to preserve texture.
- Fill liners about two-thirds full to prevent cupcake collapse; bake leftover batter separately or discard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1cupcake (does not include icing, all icings linked in this recipe have complete nutrition information listed at the bottom of the recipe card) | |
| Calories | 206kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 179mg | 7% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 161IU | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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