Make your occasions more special with these soft, buttery, and deliciously frosted Red Velvet Cupcakes! They are quick, easy to bake, and will become a favorite Valentine’s or holiday dessert!
What is Red Velvet Cupcakes?
These Red Velvet Cupcakes are fluffy and delicious cupcakes that are made of flour, butter, buttermilk, cocoa powder, and vanilla extract. These cupcakes are dense and soft while having a moist and velvety crumb.
The flavor is a combination of sweet vanilla, mild cocoa, and tangy buttermilk. Traditionally, red velvet recipes obtained the red color from non-Dutched, anthocyanin-rich cocoa. Nowadays, we get this red color by using food coloring or beetroot. The red food color makes this dessert attractive and unique.
This cupcake is a mini version of red velvet cake that is supposed to have originated in the Victorian era when they were reserved for the elite and for special occasions. This cake recipe is richer and finer than simple chocolate cake because of the additional ingredients like buttermilk, vinegar, and cream cheese, which gives it a more complex flavor and texture.
This delicious, quick, and easy-to-bake red velvet cupcake with a dollop of frosting is definitely a must-try cupcake recipe for holiday treats, parties, or family gatherings!
Tips and Procedures:
- Make sure to measure the flour correctly. Don’t scoop it from the container with your measuring cup. Just stir the flour around, spoon it into your measuring cup, and use a knife to level it off.
- Avoid over-mixing the batter so that you will not have dense and gummy cupcakes.
- To make baking easier, just add some red food coloring to your cake mix and then whip up some cream cheese frosting for the top. You may refrigerate the frosting and pipe before serving.
- Feel free to use beetroot or red food coloring for the color of this red velvet recipe.
- You may use cake flour in this red velvet cupcake recipe instead of all-purpose flour.
- You may use cream cheese frosting in this red velvet recipe. Just mix cream cheese and butter in a large mixing bowl using an electric hand mixer or stand mixer until smooth and fluffy. Then, mix in vanilla and powdered sugar and whip until light and fluffy.
- Storage: Unfrosted cupcakes can be stored at room temperature in a sealed container for 1-2 days. You can freeze cupcakes for a few weeks as long as they’re well wrapped. Don’t leave a frosted cupcake out at room temperature for more than a few hours. You can freeze both the cupcakes and the cream cheese frosting in separate airtight, freezer-safe containers.
How to Make Red Velvet Cupcakes:
Listed below are all the ingredients you will need:
- red food coloring
- vanilla extract
- all-purpose flour
- granulated sugar
- cocoa powder
- baking powder
- baking soda
- cold unsalted butter
Preheat the oven to 350 degrees Fahrenheit and place cupcake liners in a cupcake pan.
In a large bowl, mix together the buttermilk, eggs, red food coloring, vanilla extract until well combined. If you want your cupcakes redder, add more food coloring to achieve the color you want.
In another bowl, sift the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, salt, and whisk until well combined. Add the chopped butter into the dry mixture, beat together and this should get you a sort of crumbly mixture:
Add half of the wet mixture into the dry mixture and mix on medium speed for 2 minutes. Add the remaining wet ingredients at low speed until combined:
Distribute the batter evenly into the cupcake papers and bake for 15 to 20 minutes or until the cupcakes are springy to the touch. Allow to completely cool on a wire rack:
Add your favorite frosting to the cooled cupcakes. Enjoy!
Frequently Asked Questions:
It is because red velvet cupcakes are made with cocoa powder, buttermilk, and vinegar. The raw cocoa powder has an antioxidant that is pH-sensitive, which means it reacts to acids and bases such as buttermilk and vinegar. This chemical reaction turns the color of the cupcake to dark red.
They have a flavor combination of buttermilk, cocoa powder, vinegar, and cream cheese frosting altogether.
These cupcakes taste like very mild cocoa with a slightly tart edge which makes a delicious dessert.
Red Velvet Cupcakes
- ¾ cups buttermilk
- 3 medium eggs
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups cold unsalted butter, cubed
- Preheat the oven to 350 degrees Fahrenheit and place cupcake liners in a cupcake pan.
- In a large bowl, mix together the buttermilk, eggs, red food coloring, vanilla extract until well combined. If you want your cupcakes redder, add more food coloring to achieve the color you want.
- In another bowl, sift the all-purpose flour, cocoa, powder, sugar, baking powder, baking soda, salt, and whisk until well combined. Add the chopped butter into the dry mixture, beat together and this should get you a sort of crumbly mixture.
- Add half of the wet mixture into the dry mixture and mix on medium speed for 2 minutes. Add the remaining wet ingredients at low speed until combined.
- Distribute the batter evenly into the cupcake papers and bake for 15 to 20 minutes or until the cupcakes are springy to the touch.
- Allow to completely cool on a wire rack before adding your favorite frosting.