And this holiday season, do not be stingy with making those delectable red velvet cupcakes, topped with creamy vanilla frosting, fresh raspberries, and snowy, powdered sugar. Colored with their stunning and enchanting red, decked with festivity, these are a must at every winter gathering and even Christmas party.
Well, if you want a classic version, you have to try my Classic Red Velvet Cupcakes Recipe with that cream cheese frosting. Divine!
A Story of Holiday Traditions and Sweet Treats
Holiday time once more, and I go back to red velvet-especially at these parties. There is something similar in the aftertaste, especially those warm vanilla and cocoa notes. Dressed up with a swirl of creamy frosting, those fresh raspberries, too, become little bursts of festive cheer.
Red velvet will have a big place in my heart forever.
I’ll never forget one Christmas dinner when my grandmother made a red velvet cake for the first time. I had never seen a cake like it. That deep, rich red against snow-white frosting seemed to make the night even a little more enchanting. Recreating that magic in my own kitchen, I love how these are so easily shared as cupcakes.
The Perfect Red Velvet Cupcake: Ingredients and Tips
Make these festive cupcakes with the ingredients of classic red velvet. The cocoa powder, buttermilk, and pinch of acidity in white vinegar give red velvet its strange and unique taste: essentially, a subtle flavor of cocoa, elevated with a particular tang. Here is the list of the main ingredients to be used in different parts of this recipe.
For the Cupcakes
- Flour and Cocoa Powder: The flour forms the base, while the small amount of cocoa powder imparts the subtle chocolate flavor.
- Sugar: Granulated sugar keeps the cupcakes sweet and perfectly balanced.
- Baking Soda and Baking Powder: These leavening agents give the cupcakes a soft and airy texture.
- Buttermilk: Buttermilk brings a slight tanginess that is crucial to red velvet flavor, along with keeping the cupcakes moist.
- Red Food Coloring: This gives red velvet its signature color. Feel free to adjust the amount for a deeper or lighter red hue, depending on your preference.
- Vanilla and Vinegar: Vanilla rounds out the flavor, while a touch of vinegar reacts with the baking soda to create a lovely crumb and enhance the texture.
For the Frosting
The frosting is all about smooth, creamy, and sweet perfection with a vanilla kick:
- Unsalted Butter: Make sure it’s softened to room temperature so that it whips up smoothly.
- Powdered Sugar: This creates a smooth, sweet frosting texture that’s perfect for piping.
- Vanilla Extract: A must-have for that delicious vanilla flavor.
- Heavy Cream: Helps make the frosting extra fluffy and pipeable, giving each cupcake that luxurious swirl.
Festive Garnishes
To top off the cupcakes, a few simple, elegant touches bring them to life:
- Fresh Raspberries: Each cupcake gets one, providing a beautiful contrast in color and a juicy, sweet flavor.
- Rosemary Sprigs: These add a touch of green, making the cupcakes look like little holiday wreaths.
- Powdered Sugar Dusting: A light dusting of powdered sugar is the finishing touch for a “snow-dusted” effect that’s both beautiful and festive.
The Baking Process: How to Make These Festive Cupcakes
These red velvet cupcakes are easy to make; it involves just a few steps. Mixing the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, salt. In another bowl mix the wet ingredients: vegetable oil, buttermilk, egg, food coloring, vanilla, vinegar.
Finally, wet and dry mixtures have to be combined, where the obtained batter has to be divided evenly among lined-up cupcake tins and filled to about two-thirds of their full capacity.
Cupcakes need to be baked in a preheated oven at 350°F for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean. The baked cupcakes have to be put to cool on a wire rack.
Whisking: How to Whisk the Creamy Vanilla Frosting
The frosting is simple-just so satisfying to make: take the softened butter and beat until smooth, then add the powdered sugar, cup by cup, beating well after each addition to avoid lumps. Once the powdered sugar is well incorporated, add the vanilla extract and a pinch of salt. Add heavy cream a tablespoon at a time until you reach the desired consistency.
This is soft and fluffy but should have substance to it, such that it holds a swirl upon piping.
Top each cupcake with a full swirl, using a piping bag with a star tip. The textured shape lends an air of professionalism to the cupcakes, beckoning to temptations to eat.
Adding the Festive Finishing Touches
For garnish finally, place a fresh raspberry in the middle of each frosted cupcake, topping with a small sprig of rosemary next to it for some green to make each cupcake a miniature holiday wreath. Finish by lightly dusting each cupcake with powdered sugar-to create a “snowfall” effect and add that extra magical wintery feel.
Serving Information
| Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|
| 12 | 20 min | 18 min | 350 kcal |
These cupcakes, ideal for the holidays will keep fresh for as long as two days stored in an airtight container at room temperature. You can store them in the refrigerator longer, but they are best enjoyed at room temperature for full flavor.
Bonus Tips for Perfect Red Velvet Cupcakes
- Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Stir just until the ingredients are combined for a light, fluffy texture.
- Use Room Temperature Ingredients: Room-temperature buttermilk and egg help the ingredients blend more easily and produce a smoother batter.
- Adjust Frosting Consistency: If the frosting is too stiff, add a little more cream; if too thin, a bit more powdered sugar can thicken it right up.
Serving Suggestions
These cupcakes shine as a centerpiece on any holiday dessert table. Here are a few creative ways to serve them:
- On a Festive Dessert Stand: Arrange the cupcakes on a tiered stand for a beautiful presentation.
- Paired with Hot Cocoa or Mulled Wine: The rich flavors of the cupcakes are perfect with warm, spiced drinks for a cozy holiday vibe.
- Wrapped in Clear Gift Bags: These make wonderful edible gifts. Place each cupcake in a clear treat bag and tie it with a red ribbon for a homemade gift that friends and family will love.
The Oven Is Calling!
Whether it be that holiday party, a sweet gift, or just something festive in your home, these red velvet cupcakes with creamy vanilla frosting and fresh raspberries will definitely hit the spot. They are such a fun, delightful little baking project that is very point-it’s very easy to share. If you make these cupcakes, I’d love to hear how they turned out-drop a comment below or tag me in your holiday creations on social media!
Getting excited for the holidays? Make each day leading up to Christmas even more special with exclusive treats from my ‘24 Days of Christmas Desserts’ eBook, featuring a delightful new recipe for every day of the season.
Christmas Red Velvet Cupcakes
Christmas red velvet cupcakes bake up soft, rich, and lightly cocoa-flavored with a deep red color and smooth cream cheese frosting. I use this red velvet cupcakes recipe when I want something that feels classic but still fits a Christmas cupcakes theme. The batter comes together fast, and the frosting pipes easily for simple Christmas cupcakes decoration. I top each one with sprinkles, crushed peppermint, or red and green sanding sugar. These cupcakes red velvet are a staple on my dessert table and work well for gifting too. If you love cupcakes with cream cheese frosting, this one belongs in your Christmas cupcakes recipes folder—reliable, festive, and easy to make ahead.
Ingredients
- FOR THE RED VELVET CUPCAKES:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- FOR THE CREAMY VANILLA FROSTING:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2–3 tablespoons heavy cream (add more if needed for consistency)
- A pinch of salt
- TOPPINGS:
- Fresh raspberries
- Rosemary sprigs
- Powdered sugar, for dusting
Instructions
- PREPARE THE RED VELVET CUPCAKES: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, combine the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar, whisking until smooth. Gradually add the dry ingredients into the wet mixture and stir until just combined, being careful not to overmix. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- MAKE THE CREAMY VANILLA FROSTING: In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Add the vanilla extract and a pinch of salt, then slowly add the heavy cream. Beat on high speed until the frosting is light and fluffy. Adjust the texture as needed by adding more cream or powdered sugar. Once the cupcakes are fully cooled, use a piping bag fitted with a star tip to pipe a generous swirl of frosting onto each cupcake.
- ADD THE FESTIVE TOPPINGS: Place a fresh raspberry on top of each frosted cupcake and tuck in a small rosemary sprig beside it for a festive presentation. Finish with a light dusting of powdered sugar to create a snowy effect.
Notes
Ensure all cold ingredients are brought to room temperature before mixing for smoother batter and frosting. Gel food coloring provides a more intense red color without thinning the batter.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 624Total Fat 35gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 16gCholesterol 89mgSodium 165mgCarbohydrates 75gFiber 1gSugar 64gProtein 3g
