?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes have a special place in my heart, especially during Valentine’s Day. The rich, velvety texture combined with that striking red color makes them irresistible. I remember the first time I baked these cupcakes; the kitchen was filled with a sweet aroma, and I couldn’t wait to share them with my loved ones. They are not only visually appealing but also a treat for the taste buds. The cream cheese frosting adds a delightful tang that perfectly complements the sweetness of the cupcake. Let’s get cooking!
Why You’ll Love This ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes
- Super soft and moist texture that melts in your mouth.
- Perfect for celebrations, especially Valentine’s Day.
- Simple ingredients that are easy to find.
- Can be made ahead of time for convenience.
- Great for sharing with loved ones.
- These cupcakes make an impressive dessert for any occasion.
- Pair perfectly with a glass of milk or a cup of coffee.
- Experience the joy of homemade content syndication of flavors!
Ingredients for ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes
Here’s everything you need for these irresistible cupcakes:
- 1 1/2 cups All-purpose flour – the base for the cupcake structure.
- 2 TBSP Unsweetened cocoa powder – adds a subtle chocolate flavor.
- 1 tsp Baking powder – helps the cupcakes rise.
- 1/4 tsp Baking soda – works with the vinegar for leavening.
- 1/2 tsp Salt – balances the sweetness.
- 1/4 cup Unsalted butter (room temperature) – for richness and moisture.
- 1/4 cup Oil (canola or vegetable) – keeps the cupcakes moist.
- 1 cup White granulated sugar – provides sweetness.
- 1 tsp Pure vanilla extract – enhances flavor.
- 1 tsp White vinegar – reacts with baking soda for fluffiness.
- 1/4 cup Sour cream (room temperature or Greek yogurt) – adds moisture and richness.
- 2 Large eggs (room temperature) – bind ingredients together.
- 1 tsp Red gel food dye – for the iconic red color.
- 1/2 cup Buttermilk – for tanginess and moisture.
- 1 cup Unsalted butter (room temperature) – for the frosting, creamy and rich.
- 6 oz Cream cheese (room temperature) – adds tanginess to the frosting.
- 3 1/2 cups Powdered sugar (sifted) – sweetens and thickens the frosting.
- 1 tsp Pure vanilla extract – for frosting flavor.
- Heart chocolates – for decorating, making it festive!
How to Make ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes
- Step 1: Preheat your oven to 350℉. Line a 12-cup cupcake pan with cupcake liners and set aside.
- Step 2: In a medium bowl, sift together 1 1/2 cups all-purpose flour, 2 TBSP cocoa powder, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set aside.
- Step 3: Using a mixer in a large bowl, beat together 1/4 cup unsalted butter, 1/4 cup oil, and 1 cup sugar on high speed for 2 minutes until pale.
- Step 4: Add in 1 tsp vanilla extract, 1 tsp vinegar, 1/4 cup sour cream, 2 eggs, and 1 tsp red gel food dye. Mix on medium speed until combined.
- Step 5: Gradually add in the dry ingredients and 1/2 cup buttermilk, mixing on low speed until just combined. Use a spatula to stir the batter gently.
- Step 6: Use a large cookie scoop to fill the cupcake liners about 2/3 full with batter.
- Step 7: Bake for 17-19 minutes, or until a toothpick inserted comes out clean.
- Step 8: Allow the cupcakes to sit in the hot pan for 10 minutes, then transfer to a cooling rack to cool completely before decorating.
- Step 9: For the frosting, sift 3 1/2 cups powdered sugar into a medium bowl and set aside.
- Step 10: In a large bowl, beat 1 cup unsalted butter on high for 2 minutes, then add in 6 oz cream cheese and beat for 1 minute.
- Step 11: Scrape the bowl and add half of the powdered sugar. Mix on low, then add the rest with 1 tsp vanilla extract and mix until creamy.
- Step 12: Pipe the frosting onto the cooled cupcakes and top with heart chocolates.
Pro Tips for the Best ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes
To ensure your cupcakes turn out perfect every time, consider these tips:
- Always use ingredients at room temperature for best mixing.
- Be careful not to over-mix the batter; it can lead to dense cupcakes.
- Let the cupcakes cool completely before frosting to prevent melting.
What’s the secret to perfect ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes?
The secret lies in the balance of ingredients and ensuring that you mix just until combined. This keeps the texture light and fluffy!
Can I make ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes ahead of time?
Absolutely! You can bake the cupcakes and store them in an airtight container for up to 3 days. Frost them just before serving.
How do I avoid common mistakes with ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes?
Common pitfalls include over-mixing the batter, not checking for doneness, and skipping the cooling step before frosting. Follow the steps carefully!
Best Ways to Serve ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes
These cupcakes are best served with a scoop of vanilla ice cream or alongside fresh berries for a contrast of flavors. They also pair wonderfully with a warm cup of coffee or tea. Consider serving them at gatherings, where their striking color and rich flavor will steal the show!
Nutrition Facts for ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes
Per serving (1 cupcake):
- Calories: 301
- Protein: 2 g
- Fat: 23 g
- Carbohydrates: 50 g
- Sugar: 20 g
- Sodium: 200 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes
To store, allow the cupcakes to cool completely, then place them in an airtight container. They can be refrigerated for 3-4 days or frozen for up to 3 months. To reheat, simply microwave for about 10-15 seconds, ensuring they stay moist.
Frequently Asked Questions About ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes
Can I use a different frosting?
Yes! Cream cheese frosting is traditional, but buttercream or whipped cream can also work beautifully.
What can I do with leftover frosting?
Leftover frosting can be stored in the refrigerator for up to a week, or it can be used for other desserts like cookies or cakes.
Can I make these cupcakes gluten-free?
Definitely! Simply substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
What is the best way to decorate these cupcakes?
Consider using edible glitter, sprinkles, or even fresh fruit for a pop of color. Heart chocolates are a lovely touch for Valentine’s Day!
Variations of ?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes You Can Try
Feel free to experiment with these variations:
- Use almond extract instead of vanilla for a different flavor profile.
- Make a layered cake instead of cupcakes for a stunning dessert.
- Try incorporating chocolate chips into the batter for added sweetness.
- Opt for a vegan version by substituting eggs and dairy with plant-based alternatives.
?utm Source=rss&utm Medium=rss&utm Campaign=red Velvet Cupcakes
- Total Time: 73 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These red velvet cupcakes are the perfect super soft and moist cupcakes for Valentine’s Day. It is topped with cream cheese frosting and a chocolate heart.
Ingredients
- 1 1/2 cups All-purpose flour
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Unsalted butter (room temperature)
- 1/4 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/4 cup Sour cream (room temperature or greek yogurt)
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (I used Americolor super red)
- 1/2 cup Buttermilk
- 1 cup Unsalted butter (room temperature)
- 6 oz Cream cheese (room temperature)
- 3 1/2 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- Heart chocolates (for decorating)
Instructions
- Preheat the oven to 350℉. Line a 12 cup cupcake pan with cupcake liners. Set aside.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes. It will become pale in color.
- Add in the vanilla, vinegar, sour cream, eggs, and red food dye. Mix on medium until combined.
- Add in the dry ingredients and buttermilk and mix on low until just combined. Take off the mixer and use a baking rubber spatula to stir the batter.
- Use a large cookie scoop to scoop the batter into the cupcake liners. Fill it 2/3rds full.
- Bake for 17-19 minutes. Bake until a toothpick inserted comes out clean.
- Let the cupcakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack. Cool completely before decorating.
- In a medium bowl, sift the powdered sugar. Set aside.
- Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. Scrape the bowl and add in the cream cheese. Beat on high speed for 1 minute.
- Scrape the bowl, make sure no butter chunks remain. Add in half of the powdered sugar and mix on low. Add the rest of the powdered sugar and vanilla. Mix on low until combined, then switch to high speed and beat until creamy.
- I used a large piping tip to pipe the frosting on top of the cupcakes. Top with a heart chocolate.
Notes
- Prep Time: 20 minutes
- Cook Time: 17-19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 301
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 60 mg
