If you are a cupcake fan you won’t be able to resist this Red Velvet Cupcake Recipe. A delicious red velvet cake topped with a traditional cream cheese frosting.
I love cupcakes! They are like cakes, but only hand-held and how can you get any better than that. Especially when it comes to Red Velvet Cupcakes!
I have always love Red Velvet Cupcakes, they are a fun, colorful and flavorful cupcake that is topped with a delicious cream cheese frosting which goes together amazingly.
This Red Velvet Cupcake Recipe has been one I have been using for years and we absolutely love it and haven’t strayed away from it since, it is the perfect texture and flavor in my opinion.
If you are a fan of red velvet then you need to check out my Red Velvet Hot Cocoa Bombs, Red Velvet Pancakes and these Red Velvet Cinnamon Rolls.
WHY THIS RECIPE WORKS:
- With traditional flavors and no odd ingredients this recipe whips up quickly.
- You can use my homemade cream cheese frosting or use canned.
- This can easily be doubled to serve more people.
INGREDIENTS NEED TO MAKE THIS RED VELVET CUPCAKE RECIPE:
buttermilk
eggs
red food coloring
vanilla
flour
cocoa powder
sugar
baking powder
baking soda
salt
butter
cream cheese
See when I say that there are no odd ingredients need to make this Red Velvet Cupcake Recipe, there isn’t! Normal pantry staple ingredients help this whip up quick.
The food coloring is just the one thing that you might not have on hand in your cabinet if you are not an avid baker, but that is easily accessible at your local grocer!
HOW TO MAKE THIS RED VELVET CUPCAKE RECIPE:
CUPCAKES:
- Preheat the oven to 350 degrees F and place paper liners in a standard 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 add 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 frosting.
FROSTIING:
- In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
- Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
- Frost cupcakes using your favorite piping tip.
Look how easy these cupcakes are to bake up! They come out perfectly domed, just the way that I love and the flavor OMG, if you are a red velvet fan then you’ll love it.
I know there is nothing special or different about this recipe, just a normal red velvet cupcake recipe that I wanted to share with you guys because it’s so good!
Sometimes you don’t have to go crazy and share odd recipes, I like to share some traditional recipe with you guys and I don’t fine anything wrong with that! Everyone loves a traditional.
I just hope you love my recipe for these Red Velvet Cupcakes like we do! They are perfect for any time of year, especially with Valentine’s coming up as well!
HOW TO STORE:
Depending on what type of frosting you are using will determine how you store these, since we use cream cheese frosting they will need to be stored in the refrigerator. Anything usually made with cream cheese always needs to be refrigerated.
Storing in the refrigerator can make cupcakes dry out, so I recommend storing in an airtight container, they will last for up to 3 days.
These can also be frozen bake and cool your cupcakes and then place in an airtight container without frosting and put in your freezer, they should keep for up to 3 months. Let defrost on countertop before frosting.
Just look at that color and that perfect swirl of frosting on top it is literally screaming eat me! At least that’s what it is doing to me, and trust me I will dig in.
These Red Velvet Cupcakes are a family favorite, they are ones I like to bring to gatherings and are requested at some school functions so I know that more than just myself loves them!
TIPS AND TRICKS:
- You can use homemade or canned frosting for this recipe.
- Use as much food coloring as you like to reach your desired flavor!
- You can easily double this recipe to serve larger crowds.
- These can be frozen, see my tips above on how to do that.
- To pretty them up see your favorite piping tip or sprinkle with some sprinkles.
If you want a classic recipe that everyone loves then you have to make this Red Velvet Cupcake Recipe, it will be in your recipe box for the long haul.
If you like this recipe you might also like:
If you’ve tried this RED VELVET CUPCAKE RECIPE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Red Velvet Cupcake Recipe
Ingredients
Cupcakes:
- 3/4 cup buttermilk
- 3 eggs room temperature
- 2 Tbs red food coloring
- 2 tsp vanilla extract
- 1 2/3 cup all-purpose flour
- 1 Tbs cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup cold unsalted butter cubed
Frosting:
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 4 cups sifted powdered sugar
- 1 tsp vanilla extract
Instructions
Cupcakes:
- Preheat the oven to 350 degrees F and place paper liners in a standard cupcake pan.
- In a large bowl, mix together the buttermilk, eggs, red food coloring and vanilla extract until well combined. If you want your cupcakes more red, add more food coloring to achieve the color you want.
- In another bowl add 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 frosting.
Frosting:
- In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
- Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
- Using your favorite piping tip, frost your cupcakes and serve.
Notes
- You can use homemade or canned frosting for this recipe.
- Use as much food coloring as you like to reach your desired flavor!
- You can easily double this recipe to serve larger crowds.
- These can be frozen, see my tips above on how to do that.
- To pretty them up see your favorite piping tip or sprinkle with some sprinkles.
Nutrition
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