Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Imagine sinking your teeth into a decadent red velvet cupcake topped with a luxuriously smooth cream cheese frosting. These cupcakes are the epitome of indulgence, and the best part? You can make them right at home with a foolproof recipe that yields mouthwatering results every time. Packed with flavor and texture, these delectable treats will surely make their way into your list of baking must-haves.
Every holiday season, my grandmother would make these cupcakes as a special treat. Her secret was adding just a splash of vanilla essence to the frosting, a trick passed down through generations. Each bite brought a flood of memories, from lively family gatherings to quiet evenings by the fire. Baking these cupcakes is more than a culinary activity; it’s a connection to cherished traditions.
Why You’ll Love This Recipe
These cupcakes are not only visually striking with their red hue, but they also offer a perfect balance between sweetness and tanginess, thanks to the cream cheese frosting. The recipe is straightforward, even for beginner bakers, yet delivers professional bakery-quality results. Whether you’re planning a party or simply craving a treat, these cupcakes are a versatile addition to any occasion.
Ingredients Notes
The key to these cupcakes is quality ingredients. Opt for real buttermilk for the best texture and don’t skimp on the cocoa powder, as it adds depth to the flavor. Red food coloring gives the cupcakes their iconic color—feel free to adjust the amount for a lighter or more intense shade.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. Gather all your ingredients to ensure a smooth workflow.
Step 2
In a bowl, mix the flour, cocoa powder, baking soda, and salt. Sift the mixture to remove any lumps, ensuring a fluffy batter.
Step 3
In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 4
Combine the buttermilk, red food coloring, and vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients until a smooth batter forms.
Step 5
Fill the cupcake liners three-quarters full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Storage Options
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Once frosted, they should be refrigerated due to the cream cheese frosting, lasting up to a week. For longer storage, freeze the unfrosted cupcakes and the frosting separately. Thaw at room temperature before decorating.
Variations & Substitutions
For a gluten-free version, use a 1:1 gluten-free flour mix. Want to try a different flavor profile? Substitute half of the cocoa powder with finely ground espresso for a mocha twist. For vegan cupcakes, replace the buttermilk with almond milk mixed with a little apple cider vinegar, and use a vegan cream cheese alternative for the frosting.
Frequently Asked Questions
Can I make these cupcakes without food coloring?
Yes, you can omit the food coloring if you prefer. The cupcakes will have a natural brownish color from the cocoa powder but will retain their delicious flavor.
What’s the best way to achieve a smooth cream cheese frosting?
Ensure that your cream cheese is at room temperature before mixing. Beat it with a stand mixer on medium-high speed until creamy, then gradually add sifted powdered sugar to avoid lumps. Don’t forget the splash of vanilla essence for added flavor.
How can I ensure my cupcakes are moist?
Accurate measuring of ingredients is crucial. Use a kitchen scale for the best results. Additionally, avoid overbaking, and once the cupcakes are out of the oven, let them cool properly to preserve moisture.
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Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup buttermilk room temperature
- 1 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, oil, eggs, vanilla, and red food coloring until combined.
- Gradually add dry ingredients to the wet mixture and stir until smooth.
- Divide batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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