Red Velvet Cupcakes
Red velvet cupcakes with cream cheese frosting are just incredible! Soft and moist cupcakes coated with sweet and tangy taste in every bite! The velvety texture is on point and will put a smile on one’s face.
I’m crazy over cupcakes whether baking or munching on them! And when it comes to red velvet baked goods like red velvet cheesecake, I feel like I’m in dessert heaven. Don’t even get me started on the cream cheese frosting please!
I’ve been making red velvet cakes and cupcakes for so long I can’t even remember the first time I baked it. But I haven’t made a post on it yet until I know it’s perfect. This recipe is super easy even first-time bakers can do it. The end result are decadent cupcakes with mouth-watering frosting.
What are Red velvet cupcakes?
Vanilla or chocolate? That is the question! Basically it’s cupcakes made with little cocoa powder. The cocoa responds to the buttermilk and acidity of vinegar, giving you moist, soft, and fluffy cupcakes. Even with the light touch of chocolate, the flavors are rich and pleasing.
Why this recipe works?
You’ll be able to make soft, moist and buttery cupcakes with a slight touch of cocoa.
Making the frosting is straight-forward. The tanginess coming from the cream cheese frosting makes it insanely good.
Produce amazing red velvet cupcakes using readily available ingredients that you probably already have in your kitchen.
Serving a big crowd? Double or triple the recipe to make more.
If you have left-overs, freshly baked cupcakes will keep well for about 1 week in the fridge when properly stored. To refrigerate, place in an air-tight container to prevent cupcakes from drying out.
Tips for best results
Freezing Instructions: Cupcakes will freeze well, up to 2 months. Thaw overnight in the refrigerator.
Ingredients should be in room temperature before making.
I highly suggest using red gel food coloring when making these to ensure a vibrant deep red cupcakes.
If you can’t find any gel food color, you can use 1 1/2 tsp powdered food coloring. Adjust if needed or until you achieve your preferred redness.
Sift flour, cocoa powder, and powdered sugar to avoid lumps in the batter.
The secret ingredient is always LOVE
You may also like:
Red Velvet Crinkles with cream cheese filling sandwiched between? Why not! A delicious twist on these well-loved crinkle cookies.
Filipino coconut macaroons are delicious delicacies you can easily treat yourself with. Bite-sized cupcakes that are soft and loaded with coconut flavor!
Moist chocolate cupcakes – you can’t go wrong with chocolate cupcakes.
Red velvet Cupcakes
- ½ cup fresh milk
- ½ tsp lemon juice (or vinegar)
- ¼ cup vegetable oil (or canola oil)
- ¾ cup granulated sugar
- 1 whole egg
- 2 tsp cocoa powder (or 2 tbsp if you like it more chocolatey)
- 2 tsp red gel food color
- 1 cup cake flour (or all-purpose flour)
- ½ tsp baking soda
- ½ tbsp vinegar
For cream cheese frosting
- 55 grams softened butter
- 225 grams cream cheese
- 1 cup powdered sugar (sifted)
Making the cupcakes
- Prepare a 12 mold cupcake tray buy lining it with cupcake liners. Pre heat oven at 180°C/356°F.
- Make your very own buttermilk by combining ½ cup of fresh milk and ½ tsp lemon juice or vinegar. Set aside. NOTE: You can also use ½ cup ready to use buttermilk.
- In a mixing bowl Pour the vegetable oil the add the sugar. Mix with a wire whisk until well incorporated. Crack and add the egg then whisk until pale or light in color.
- Tip in the cocoa powder and mix to fully incorporate. Add red food coloring and mix again to distribute until the mixture have a deep red hue.
- Add ½ of the buttermilk that you made and mix in ⅓ of the cake flour (or in three batches) then whisk to incorporate.
- Pour the rest of the buttermilk and add another ⅓ cake flour then whisk. Add the last batch of cake flour and whisk until no traces of flour is left.
- Pour baking soda and vinegar (you'll notice it will fizzle). Mix for a couple of seconds being careful not to overbeat or you'll end up with hard cupcakes.
- Fill cupcake liners ¾ full with batter and bake for 20 – 25 minutes in the pre heated oven at 180°c/356 °F. You can also check if the cupcakes are done by inserting a clean toothpick and it comes out clean. Remove from the oven and let cool down in a wire rack.
Making the cheese cake frosting
- You can also do this while the cupcakes are in the oven. In another mixing bowl, Tip in softened butter and beat using a hand mixer in medium until creamy.
- Add the cream cheese, beat until well incorporated then add the powdered sugar and beat until medium to stiff peak or the frosting holds shape.
- Frost and decorate the cupcakes as you fancy. Serve and enjoy. Bon appetit!