By the sound of it, red velvet cupcakes are something else, but also indeed: that deep red of cake, with creamy cream cheese frosting on top of it, and with bright little crumbs give it such class while remaining cozy.
The Saga of the Classic Red Velvet Cupcakes
I will never forget having a red velvet cupcake for the first time: it was at a birthday party when I was small. The bright red color really caught my attention, but it was the taste that sealed the deal. It wasn’t like any other cupcake I’d tried: super smooth with that little kick of cocoa, all balanced by the sour cream cheese frosting. Since then, red velvet became my staple for whatever occasion.
There is just something about that combination of light chocolate cake with smooth cream cheese frosting that can make it awesome for any occasion, be it on Valentine’s Day or just a small treat for oneself. Now, every time, baking cupcakes draws me back to those days and how this dessert might make any given day special, either a family gathering or just a small surprise for oneself. These cupcakes will surely impress anyone and fix an acute sweet tooth.
What Makes Red Velvet Unique?
It’s a cupcake unto itself in identity, determined by the perfect balance of taste and texture. Adding buttermilk and vinegar creates a slight tanginess that, combined with the addition of cocoa powder, gives a flavor almost from another world-not too chocolatey or even plain for that matter. Traditionally, the colorant used was beet juice, though common food coloring will suffice today.
But more than anything, the deep red color represents more than a color: the experience in every sense of having red velvet.
The big deal with red velvet is the feel; that is what it’s named after-velvet! It should just literally melt in your mouth, crumbly, and that is what buttermilk and vinegar do for the perfect soft bite.
Why Cream Cheese Frosting Is the Best Match
You know what the all-time classic dessert combo it is? That would have to be red velvet and cream cheese frosting! Cream cheese cuts through the sweetness of this cupcake just right because it’s got that sour taste to it. Rich but not too sweet, going great with the lightness of the red velvet. Super-decadent texture from these light and airy peaks balances the tenderness of the cake underneath.
This cream cheese frosting is so versatile: looking great piped onto cupcakes and holding a shape but yielding to a soft and creamy interior. If you want that little something extra, throwing on some crumbled red velvet crumbs as garnishes makes these cupcakes look amazing and adds a nice textural element.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting
Course: Cake Ideas12
servings20
minutes20
minutes380
kcalIngredients
- For the Red Velvet Cupcakes:
1 ½ cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1 tbsp cocoa powder (unsweetened)
½ tsp baking soda
½ tsp salt
1 large egg, room temperature
½ cup (120ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring (gel or liquid)
- For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 ½ cups (300g) powdered sugar
1 tsp vanilla extract
Pinch of salt
Steps
- For the Red Velvet Cupcakes:
- Preheat the oven: Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a separate large bowl, whisk together the egg, oil, buttermilk, vanilla extract, vinegar, and red food coloring until well combined.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to maintain a light, fluffy texture.
- Fill the cupcake liners: Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the Cream Cheese Frosting:
- Beat the cream cheese and butter: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy.
- Add sugar and vanilla: Gradually add the powdered sugar, one cup at a time, while beating on low speed. Once incorporated, add the vanilla extract and a pinch of salt. Beat on high for another 2-3 minutes until the frosting is light and fluffy.
- Pipe the frosting: Using a piping bag fitted with a star or round tip, pipe the frosting onto the cooled cupcakes, creating soft, voluminous peaks.
- Garnish: Crumble one or two cooled cupcakes (or trim the tops of your baked cupcakes) to create red velvet crumbs. Sprinkle them over the frosted cupcakes for a beautiful garnish.
Tips for Perfect Red Velvet Cupcakes
1. Don’t Overmix the Batter
The red velvet cupcake is really soft, and this all has to do with the handling of ingredients, most especially when it comes to mixing. This will be tough and dense if overmixed. Mix wet and dry mixtures until everything comes together, which keeps your cupcakes light and fluffy.
2. Use Gel Food Coloring for Vibrant Color
Liquid food coloring will work just fine, but nine times out of ten, the gel variety yields that über-vibrant red without changing the temperament of the batter. A little does indeed go a long way; start with a little and continue adding more and more until it’s reached that perfect red hue.
3. Bring Ingredients to Room Temperature
Just make sure to have the eggs, buttermilk, and cream cheese at room temperature before you start off. That way, everything blends nice and the batter will be nice and smooth, just like the frosting.
4. Frost When Completely Cooled
It’s super tempting to frost the cupcakes when they’re warm, but make it a point to let them cool down completely. Anything even remotely warm, the frosting is going to melt and slide right off, making quite a mess.
Serving Information
- Servings: 12 cupcakes
- Prep time: 20 minutes
- Cook time: 20 minutes
- Cooling time: 30 minutes
- Calories per cupcake: Approximately 380 kcal
Emma’s Tips
- Deep red perfection: Well, that bottle-glass type of red is it-gel food coloring. It’s way more concentrated than the liquid type and yields a much deeper color.
- Frosting Consistency: If this frosting is too soft to pipe, it goes in the refrigerator to firm up a little-just about 15 minutes.
- Make ahead-To make the cupcakes and frosting ahead of time. Store the cupcakes, in an airtight container, at room temp and the frosting in the refrigerator. Allow frosting to sit out at room temp for about 10-15 minutes to soften before frosting cupcakes.
Creative Serving Suggestions
These classic red velvet cupcakes are total crowd-pleasers on their own, but here are some cool ways to make your presentation pop:
- Festive Sprinkles: Add colorful sprinkles for birthdays or holiday-themed events.
- Fruit Toppings: Top with fresh berries—like raspberries or strawberries—for an added burst of flavor and a beautiful contrast against the frosting.
- Chocolate Drizzle: For an extra touch of indulgence, drizzle melted dark chocolate over the frosting before serving.
- Mini Versions: Turn this recipe into mini cupcakes for bite-sized treats perfect for parties or dessert tables.
Dear Reader
These classic red velvet cupcakes are handsome, yummy, packed with flavor and texture, steeped in good old memories. Be it a party or just having it at home, it is going to surely impress one and all with its look and taste. I really hope you have loads of fun making
