Indulge in the decadent delight of homemade Red Velvet Cupcakes, a classic treat beloved for its rich flavor and vibrant hue.

Originating from the United States, this dessert has captivated taste buds worldwide with its velvety texture and cream cheese frosting. While it may seem like a bakery specialty, fear not, for I bring you a simple yet sensational recipe that will have you baking like a pro in no time.

Crafted with pantry staples like flour, sugar, and cocoa powder, these cupcakes are elevated by the tangy sweetness of buttermilk and cream cheese frosting. The secret to their signature scarlet color lies in a dash of red food coloring, giving each bite a visual feast as well as a delicious one.

Fear not the kitchen, for this recipe is suited for beginners and seasoned bakers alike. So preheat your oven, don your apron, and let’s embark on a culinary journey to create these irresistible Red Velvet Cupcakes.

Expert Tip: For a professional finish, use a piping bag fitted with a decorative tip to frost the cupcakes.

Ingredients

Plain Flour: Provides structure to the cupcakes, ensuring a tender crumb.

Sugar: Adds sweetness and contributes to the cupcakes’ moist texture.

Cocoa Powder: Imparts a subtle chocolate flavor and deepens the rich red color.

Baking Powder: Helps the cupcakes rise and achieve a light, fluffy texture.

Baking Soda: Reacts with the acidic ingredients to leaven the batter and enhance its texture.

Salt: Balances the sweetness and enhances the overall flavor profile.

Vinegar: Reacts with the baking soda to create lift and tenderness in the cupcakes.

Vanilla Extract: Infuses the cupcakes with a warm, aromatic flavor.

Oil (Neutral-flavored): Adds moisture to the cupcakes without imparting a strong flavor.

Egg: Provides structure and stability to the batter.

Buttermilk: Contributes to the cupcakes’ moistness and adds a subtle tanginess.

Red Food Coloring: Gives the cupcakes their iconic red hue, making them visually stunning.

For Cream Cheese Frosting:

Cream Cheese: Softened cream cheese forms the base of the luscious frosting, imparting a tangy creaminess.

Unsalted Butter: Softened butter adds richness and helps achieve a smooth, spreadable consistency.

Icing Sugar: Sweetens and thickens the frosting, creating a velvety texture.

Vanilla Extract: Enhances the flavor of the frosting with its warm, aromatic notes.

Expert Tip: Don’t overmix the batter; stir just until the ingredients are combined to avoid a tough texture.

Serving Suggestions

Serve these delightful Red Velvet Cupcakes as a sweet finale to any meal or as a special treat for celebrations. Pair them with a tall glass of cold milk or a piping hot cup of coffee for the perfect indulgence. For an extra touch of elegance, garnish each cupcake with a sprinkle of red velvet crumbs or fresh berries.

Expert Tip: Ensure all ingredients are at room temperature before beginning for a smoother batter and creamier frosting.

Frequently Asked Questions

Can I use natural food coloring instead of red food coloring?

Yes, you can use natural alternatives like beetroot juice or powdered beetroot to achieve a red hue. Adjust the quantity based on your desired color intensity.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes in advance and store them in an airtight container at room temperature for up to two days. Frost them just before serving for the freshest taste.

Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to one month. Thaw them at room temperature before frosting and serving.

Can I use margarine instead of butter for the cream cheese frosting?

While margarine can be used as a substitute for butter, it may alter the flavor and texture of the frosting slightly. For the best results, stick to unsalted butter.

How do I store leftover cupcakes?

Store any leftover cupcakes in an airtight container in the refrigerator for up to three days. Allow them to come to room temperature before serving for the best taste and texture.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Chocolate Cupcakes
• Oreo Cupcakes
• Vanilla Cupcakes
• Chocolate Cake
• Chocolate Chip Muffin

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Red Velvet Cupcakes

by Nabeela Kauser

Sink your teeth into the mysterious allure of red velvet cupcakes. A visual and gastronomic delight, these cupcakes have all the ingredients for a sweet revelation.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Baking, Dessert

Cuisine American, British, Western

Servings 12 Cupcakes

Calories 286 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 150 g Plain Flour
• ▢ 150 g Sugar
• ▢ 1 1/2 tsp Cocoa Powder
• ▢ 1/2 tsp Baking Powder
• ▢ 1/2 tsp Baking Soda
• ▢ 1/2 tsp Salt
• ▢ 1/2 tsp Vinegar
• ▢ 1/2 tsp Vanilla Extract
• ▢ 60 ml Oil Neutral-flavoured
• ▢ 1 large Egg
• ▢ 120 ml Buttermilk
• ▢ 1-2 tsp Red Food Colouring Adjust to your preference

For Cream Cheese Frosting:

• ▢ 150 g Cream Cheese Softened
• ▢ 75 g Unsalted Butter Softened
• ▢ 150 g Icing Sugar
• ▢ 1/2 tsp Vanilla Extract

Instructions

• Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
• In a bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
• In another bowl, whisk together the white vinegar, vanilla extract, vegetable oil, egg, buttermilk, and red food colouring until well combined.
• Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and there are no lumps.
• Divide the batter equally among the cupcake liners, filling each about 2/3 full.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
• Remove the cupcakes from the oven and let them cool in the muffin tin for about 5 minutes, then transfer 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, continuing to beat until the frosting is well combined and fluffy.
• Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula.
• You can decorate the cupcakes with additional red velvet crumbs or any other decorations you prefer.
• Enjoy your homemade Red Velvet Cupcakes!

Notes

Make sure to use metric measurements for accuracy.

Adjust the amount of red food colouring to achieve your desired shade of red.

You can store any leftover cupcakes in an airtight container in the refrigerator for a few days.

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 286kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 6gTrans Fat: 0.2gCholesterol: 43mgSodium: 217mgPotassium: 54mgFibre: 0.4gSugar: 26gVitamin A: 363IUVitamin D: 0.3µgCalcium: 40mgIron: 1mg

Keyword Cake, Cupcakes, Food, Party Food, Recipe, Red Velvet Cupcakes

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