Red Velvet Cupcakes Recipe
I adore this recipe because the combination of cocoa and rich cream cheese frosting takes me right back to childhood birthday parties with a grown-up twist. Plus, there’s just something about the vibrant red color and the perfect moist texture that makes my Instagram feed pop!
Savor the age-old charm of red velvet with my recipe for Red Velvet Cupcakes. I adore how the union of 1 and 1/4 cups of all-purpose flour, a mere whisper of unsweetened cocoa powder, and the vibrant punch of 2 teaspoons of red food coloring form the flawless base.
Paired with a frosting that is undulated in flavor and shade because of the softened butter and cream cheese that make it, these unfrosted treats have a cupcake’s silhouette and are simply sublime.
Ingredients
All-purpose flour: Offers framework; main carbohydrate supply for cupcakes.
Cocoa powder, without added sweetness, gives a gentle chocolate taste and offers a rich supply of antioxidants.
Sugar in granulated form: Sweetens the batter; aids in forming a tender crumb.
Eggs serve several different purposes in cooking and baking.
They bind ingredients together, gives them a structure, and make them cohesive.
Eggs also work as a leavening agent in baked goods like cakes; when eggs are beaten, they incorporate a lot of air, which is then trapped by the proteins in the egg and the flour in the batter.
Buttermilk: Contributes moisture; activates baking soda; imparts a slight tang.
Cream cheese: Enriches frosting; adds slight tartness; source of fats.
The sugar used by confectioners: It sweetens frostings and offers a texture that is smooth when you are eating it.
Ingredient Quantities
- 1 and 1/4 cups (160g) all-purpose flour
- 1 tablespoon (7g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (60ml) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons red food coloring
- 1 and 1/2 teaspoons distilled white vinegar
- 1/2 cup (120ml) buttermilk, at room temperature
- For the frosting: 8 oz (224g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 3 to 4 cups (360 to 480g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
1. Heat your oven to 350°F (175°C). Prepare a cupcake pan by placing cupcake liners in each cup.
2. In a medium bowl, combine by whisking the flour, cocoa powder, baking soda, and salt.
3. In a big bowl, blend the melted butter and sugar together until they’re mixed well, then blend in the oil.
4. Add one egg at a time, beating well after each addition; then mix in the vanilla extract and red food coloring.
5. The dry ingredients are gently folded into the wet mixture in two parts, alternating with the buttermilk. (Start and end with the dry mixture.) Stir in the vinegar until just combined.
6. Equally distribute the batter among the cupcake liners, filling each approximately 2/3 full.
7. The cupcakes should be baked for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Once the cupcakes are done, they should be allowed to cool in the pan for 5 minutes. After that, they can be transferred to a wire rack to cool completely.
8. To make the frosting, use a mixer set to medium speed to combine the cream cheese and softened butter until they are smooth and creamy.
9. Slowly incorporate the confectioners’ sugar, mixing in at low speed until well combined, then beating at high speed until the frosting is light and fluffy. Beat in the vanilla extract. Add a small amount of salt and mix well.
10. When the cupcakes have cooled completely, frost them with cream cheese frosting. You can do this with a piping bag if you want to get a little fancy, but a good old spatula works fine too. Enjoy!
Equipment Needed
1. Oven
2. Cupcake pan
3. Cupcake liners
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Mixer (stand or hand mixer)
8. Measuring cups
9. Measuring spoons
10. Rubber spatula
11. Toothpick
12. Wire rack
13. Piping bag (optional)
14. Spatula
FAQ
- Q: Can I use natural cocoa powder instead of unsweetened cocoa powder?Yes, unsweetened natural cocoa powder is a suitable ingredient for this recipe.
- Q: Can I substitute the vegetable oil with another oil?You can substitute any mild-flavored oil for canola oil.
- Q: What can I use instead of buttermilk?You can replace buttermilk with a combination of 1/2 cup milk and 1/2 tablespoon of lemon juice or white vinegar. Allowing it to sit for about 5 minutes will make it curdle.
- Q: How do I achieve the perfect red color for the cupcakes?A: The key is the red food coloring. Gel food coloring can provide a more vibrant hue with less quantity.
- Q: Can I make these cupcakes gluten-free?Yes, using a gluten-free all-purpose flour blend as a substitute is fine; just be sure it contains xanthan gum.
- Q: How long can I store these cupcakes?A: For optimal freshness, keep the cupcakes in an airtight container in the fridge for no more than 3-4 days.
- Q: Is there a way to make a dairy-free version of these cupcakes?A: For the frosting, you can use cream cheese and butter substitutes as a base. For the buttermilk, almond milk or soy milk thinned with vinegar works perfectly.
Substitutions and Variations
You can use an equal amount of cake flour in place of the all-purpose flour for a lighter texture.
You can replace vegetable oil with an equal amount of canola oil or melted coconut oil.
In the absence of buttermilk, stir together 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar, and let it sit for 5 minutes.
Apple cider vinegar can be used in the same proportions as distilled white vinegar.
Instead of red food coloring, you can use beet juice to achieve a natural red color.
Pro Tips
1. Room Temperature Ingredients: Ensure that the eggs and buttermilk are at room temperature before mixing. This helps them blend more smoothly with the other ingredients, leading to a better-textured cupcake.
2. Measuring Flour: When measuring the flour, use the spoon-and-level method (spooning the flour into the measuring cup and leveling it off with a knife) to avoid packing the flour too tightly, which can result in dense cupcakes.
3. Oil and Butter Combination: Using both vegetable oil and melted butter contributes to a perfect balance of moistness and flavor. The oil keeps the cupcakes moist, while the butter adds a rich flavor.
4. Sifting Cocoa Powder: Sift the cocoa powder along with the other dry ingredients to ensure there are no lumps, and to promote even distribution and a smooth batter.
5. Frosting Consistency: If your frosting is too runny, add more confectioners’ sugar until you reach the desired consistency. If it’s too thick, add a teaspoon of milk or cream to soften it. Adjust gradually to achieve a perfectly spreadable or pipeable consistency.
Red Velvet Cupcakes Recipe
My favorite Red Velvet Cupcakes Recipe
Equipment Needed:
1. Oven
2. Cupcake pan
3. Cupcake liners
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Mixer (stand or hand mixer)
8. Measuring cups
9. Measuring spoons
10. Rubber spatula
11. Toothpick
12. Wire rack
13. Piping bag (optional)
14. Spatula
Ingredients:
- 1 and 1/4 cups (160g) all-purpose flour
- 1 tablespoon (7g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (60ml) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons red food coloring
- 1 and 1/2 teaspoons distilled white vinegar
- 1/2 cup (120ml) buttermilk, at room temperature
- For the frosting: 8 oz (224g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 3 to 4 cups (360 to 480g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions:
1. Heat your oven to 350°F (175°C). Prepare a cupcake pan by placing cupcake liners in each cup.
2. In a medium bowl, combine by whisking the flour, cocoa powder, baking soda, and salt.
3. In a big bowl, blend the melted butter and sugar together until they’re mixed well, then blend in the oil.
4. Add one egg at a time, beating well after each addition; then mix in the vanilla extract and red food coloring.
5. The dry ingredients are gently folded into the wet mixture in two parts, alternating with the buttermilk. (Start and end with the dry mixture.) Stir in the vinegar until just combined.
6. Equally distribute the batter among the cupcake liners, filling each approximately 2/3 full.
7. The cupcakes should be baked for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Once the cupcakes are done, they should be allowed to cool in the pan for 5 minutes. After that, they can be transferred to a wire rack to cool completely.
8. To make the frosting, use a mixer set to medium speed to combine the cream cheese and softened butter until they are smooth and creamy.
9. Slowly incorporate the confectioners’ sugar, mixing in at low speed until well combined, then beating at high speed until the frosting is light and fluffy. Beat in the vanilla extract. Add a small amount of salt and mix well.
10. When the cupcakes have cooled completely, frost them with cream cheese frosting. You can do this with a piping bag if you want to get a little fancy, but a good old spatula works fine too. Enjoy!