Red velvet cupcakes are like little love letters in the form of dessert—who doesn’t adore that vibrant red hue paired with the tangy sweetness of cream cheese frosting? I remember stumbling upon a bakery in New Orleans last summer, the aroma of freshly baked goods wafting through the air, and these cupcakes stood out like tiny jewels. They promise delight with every bite, a perfect balance of cocoa richness and creamy decadence.
Steps
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Cream together the butter and sugar until the mixture is light and fluffy. Add the egg and mix thoroughly until it’s well combined.
- In a small bowl, mix the cocoa powder, vanilla extract, and red food coloring to form a thick paste. Incorporate this paste into the batter, ensuring an even mixture.
- On a low mixer speed, alternately add the buttermilk and flour to the batter, then beat on high until the mixture is smooth.
- Reduce the mixer speed to low again, and add the salt, baking soda, and vinegar. Beat on high until everything is fully mixed and the batter is smooth.
- Evenly divide the batter among the cupcake liners and bake for about 20 minutes. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth. Increase speed to medium-low and add cream cheese one piece at a time, mixing until smooth.
- Decorate the cooled cupcakes with the cream cheese frosting using a spatula or piping bag. Add any desired garnishes, such as cupcake crumbs or sprinkles, for a final touch.
Ingredients
- 4 tablespoons (57 g) unsalted butter, at room temperature
- ¾ cup (149 g) granulated sugar
- 1 egg
- 2½ tablespoons (13 g) unsweetened cocoa powder
- 2 tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup (120 ml) buttermilk
- 1 cup (125 g) + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar
- ½ cup (113 g) unsalted butter, at room temperature
- 2 cups (227 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 ounces (227 g) cream cheese, chilled and cut into 8 pieces
Nutritional Values
Calories: 4008kcal | Carbohydrates: 564g | Protein: 24g | Fat: 180g | Saturated Fat: 108g | Cholesterol: 660mg | Sodium: 3084mg | Potassium: 696mg | Sugar: 444g | Vitamin A: 6180IU | Calcium: 348mg | Iron: 8.4mg
FAQ
- What type of cocoa powder should I use for red velvet cupcakes?
- Use unsweetened, natural cocoa powder for this recipe. Avoid using Dutched cocoa powder, as it has been alkalized and won’t provide the desired flavor.
- Can I make these cupcakes without buttermilk?
- Yes, you can substitute buttermilk by adding 1 teaspoon of lemon juice or white vinegar to a measuring cup and then filling it with milk to reach 1 cup. Stir and let it sit for 5 minutes before using it in the recipe.
- How should I store the cupcakes and frosting?
- Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months. Cream cheese frosting can be refrigerated for up to a week or frozen for up to 3 months. Frosted cupcakes should be kept in the fridge for up to a week but are not recommended for freezing.
- Can this recipe be adapted to make a cake instead of cupcakes?
- Yes, the recipe can be doubled to create two 9-inch cake layers with a bake time of 25-30 minutes. Alternatively, you can make a 9×13-inch cake by adjusting the bake time to about 30 minutes.
- What are some alternative frostings or decorations for red velvet cupcakes?
- While cream cheese frosting is a classic choice, you can also try seven-minute frosting, vanilla frosting, or chocolate frosting. Decorate with cupcake crumbs, heart sprinkles, or red, white, and pink jimmies for a festive touch.
Tips
- Buttermilk Substitute: If you don’t have buttermilk at home, you can make a quick substitute. Just add 1 teaspoon of lemon juice or white vinegar to a measuring cup, then fill it with milk (preferably 2% or whole) until you reach 1 cup. Stir and let sit for 5 minutes before using in your recipe.
- Food Coloring Choices: For that vibrant red color, you can use either 2 tablespoons of liquid food coloring or 5 to 6 drops of gel food coloring. Gel coloring is often more concentrated, so you might need less to achieve the desired hue.
- Baking and Cooling: After baking, let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Decorating Tip: To achieve pretty frosting swirls on your cupcakes, use a piping bag with a Wilton 1M or Ateco #826 open star tip. This will give your cupcakes a professional look with minimal effort.
Equipment
- Stand Mixer or Hand Mixer
- Piping Bag
- Piping Tips (e.g., Wilton 1M or Ateco #826 open star tip)
- Cooling Rack
- Offset Spatula
