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Red Velvet Cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12
Equipment:
Mixing bowls
electric mixer
cupcake pan
cupcake liners
oven
Cuisine Type: American
Red Velvet Cupcakes are a classic treat that combines the rich flavors of cocoa with a vibrant red hue, creating a stunning dessert that’s perfect for any occasion. These moist and fluffy cupcakes aren’t only visually appealing but are also topped with a luscious cream cheese frosting that perfectly complements their subtle chocolate flavor.
Whether you’re celebrating a special event or simply indulging in a sweet craving, these red velvet cupcakes are guaranteed to delight.
The origins of red velvet desserts can be traced back to the early 20th century, and they’ve since become a beloved staple in American baking. The addition of buttermilk and vinegar gives these cupcakes their signature tanginess, while the cream cheese frosting adds a creamy richness that takes them to another level.
With just a few simple ingredients and easy-to-follow steps, you’ll have a batch of these delightful cupcakes ready to impress your family and friends.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. This will prevent the cupcakes from sticking and make for easy cleanup after baking.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. This will guarantee that all the dry ingredients are well combined and free of lumps, which is essential for a smooth batter.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until fully combined. The vinegar will react with the baking soda to create a light and fluffy texture in the cupcakes.
- Gradually add the wet mixture to the dry ingredients, mixing on medium speed with an electric mixer until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing during baking.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and fluffy.
- Once the cupcakes have cooled, frost them with the cream cheese frosting using a piping bag or a spatula. Feel free to get creative with your frosting style!
Extra Tips:
For an extra touch, consider garnishing your frosted cupcakes with red sprinkles or a sprinkle of cocoa powder for a beautiful finish. If you prefer a lighter flavor, you can reduce the amount of food coloring or opt for a natural dye.
These cupcakes can be made in advance and stored in an airtight container in the refrigerator for a few days, making them a great option for parties or gatherings.
Enjoy your baking!