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Red Velvet Cupcakes Recipe

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4.2 from 8 reviews

These classic Red Velvet Cupcakes are a delightful treat featuring a moist, tender crumb flavored with cocoa and buttermilk, crowned with a rich and creamy cream cheese frosting. Perfect for celebrations or a special dessert, these cupcakes combine the subtle chocolate flavor with a beautiful red hue, making them as visually appealing as they are delicious.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Cupcake Batter

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup low fat buttermilk
  • 2 tablespoons apple cider vinegar
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon red food coloring (optional, liquid)

Cream Cheese Frosting

  • 1 ½ cups powdered sugar
  • ½ cup unsalted butter (softened)
  • ½ cup cream cheese
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined, ensuring even distribution of leavening and flavor components.
  3. Combine wet ingredients: In a separate bowl, whisk together the low fat buttermilk, apple cider vinegar, vanilla extract, and red food coloring until smooth and homogenous.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir until the batter is smooth and well combined, careful not to overmix to keep the cupcakes tender.
  5. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about almost 3/4 full to allow space for rising.
  6. Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  7. Cool the cupcakes: Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes. Then transfer them to a cooling rack to cool completely before frosting.
  8. Prepare the frosting: While the cupcakes cool, beat the powdered sugar, softened butter, cream cheese, and vanilla extract together in a mixing bowl until the frosting is smooth and creamy.
  9. Frost the cupcakes: Once the cupcakes have completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula, applying evenly.
  10. Decorate: Optionally, decorate the frosted cupcakes with sprinkles or grated chocolate to add a festive touch.
  11. Serve and enjoy: Serve these delicious red velvet cupcakes fresh and enjoy their moist texture and tangy cream cheese flavor.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
  • Red food coloring is optional but gives the traditional red velvet look; natural alternatives include beet juice.
  • Use room temperature butter and cream cheese for smoother frosting.
  • Do not overmix the batter to maintain a tender texture.
  • Store cupcakes in an airtight container in the refrigerator if not serving immediately.

Find it online: https://cheftinaskitchen.com/red-velvet-cupcakes-recipe/