Description
Delight in these classic Red Velvet Cupcakes featuring a moist, tender crumb tinted vibrant red and topped with a luscious cream cheese frosting. Perfectly balanced with cocoa and a hint of vanilla, these cupcakes are a favorite for celebrations or any sweet craving.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and make removal easier.
- Mix the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream the Butter and Sugar: Using a hand or stand mixer, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully combined.
- Add the Buttermilk and Dry Ingredients: Gradually add the sifted dry ingredients to the butter mixture in batches, alternating with the buttermilk. Start and end with the dry ingredients to maintain structure. Stir in the red food coloring until the batter is evenly tinted, then fold in the white vinegar gently.
- Fill the Cupcake Liners: Divide the prepared batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. After baking, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating continuously until the frosting is smooth, fluffy, and spreadable. Mix in the vanilla extract for flavor.
- Frost the Cupcakes: Once the cupcakes have completely cooled, generously frost each with the cream cheese frosting. Use a piping bag for a decorative finish or a spatula for a rustic look.
- Serve: Optionally, garnish the frosted cupcakes with a few crumbs of red velvet cake for added texture and aesthetic appeal. Serve immediately and enjoy your delightful homemade red velvet cupcakes!
Notes
- Make sure the butter and cream cheese are softened to room temperature for the smoothest frosting.
- Do not overmix the batter once dry ingredients are added to avoid tough cupcakes.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup milk and letting it sit for 5 minutes.
- Use gel food coloring for more vibrant color without altering the batter consistency.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
