Description
Delight in these classic Red Velvet Cupcakes featuring a moist, tender crumb with a hint of cocoa and a striking red hue, topped with a luscious homemade cream cheese frosting. Perfect for celebrations or a sweet treat anytime.
Ingredients
Scale
Cupcakes
- 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 and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. This ensures an even distribution of ingredients and a smooth batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with a mixer until light and fluffy, about 2-3 minutes. Then add the egg and vanilla extract, beating until fully combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Add red food coloring and mix until the batter has a uniform vibrant color. Stir in the white vinegar last.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: In a medium bowl, beat together the cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition until fluffy. Stir in the vanilla extract.
- Frost Cupcakes: Once the cupcakes are completely cool, generously frost each with the cream cheese frosting using a piping bag or spatula for a beautiful finish.
- Optional Garnish: Add a few crumbs of red velvet cake on top of the frosting for decorative flair. Serve and enjoy your homemade red velvet cupcakes!
Notes
- Make sure the butter and cream cheese are softened for smooth frosting.
- Do not overmix the batter to keep cupcakes tender.
- Using a toothpick inserted in the center helps ensure cupcakes are fully baked.
- For a richer flavor, use high-quality cocoa powder and vanilla extract.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent melting.
