Red Velvet Cupcakes
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Who doesn’t like cupcakes? These Red Velvet Cupcakes with cream cheese frosting are moist and easy to make. They will be perfect for Valentine’s Day. I am sharing this recipe with you today.
Why You’ll Love This Recipe
- These Cupcakes are perfect for Valentine’s Day. Check also Red Velvet Macarons or Raspberry Mousse Cups.
- Cupcakes are soft and moist. Try Vanilla or Chocolate Caramel Cupcakes.
- These Cupcakes can be decorated with American Buttercream or Swiss Meringue Buttercream.
Ingredients
- Egg: large eggs at room temperature.
- Sugar: white granulated sugar and powdered sugar.
- Flour: all-purpose flour
- Oil: vegetable oil
- Buttermilk: use room-temperature buttercream.
- Cocoa Powder: use your favorite brand (unsweetened).
- Baking Powder: do not skip this ingredient.
- Baking Soda: do not skip this ingredient.
- Salt: Use a pinch of salt to taste.
- Food Coloring: red food coloring.
- Cream Cheese: use your favorite brand.
- Butter: unsalted butter:
Tip from Marina: If you can’t find buttermilk, use milk with a squeeze of lemon juice or 1 tbsp of vinegar, stir well, let sit for 5 minutes, then add to the mixture.
How to Make This Recipe
Preheat oven to 350oF (175oC) and line a muffin/cupcake tin with cupcake cases. In the small mixing bowl, sift all-purpose flour, cocoa powder, baking powder, and baking soda. In the bowl of an electric mixer, beat eggs and sugar until light and fluffy. After that, red food coloring, vegetable oil, and buttermilk mix. Add dry ingredients and mix well until all are combined.
Using an ice cream spoon or pipping bag, pour batter into muffin tins, filling them about 2/3 full. Bake cupcakes at 350oF (175oC) for 12- 14 min. After that, transfer to a wire rack to cool. Mini cupcakes in Silpat liner were ready in 10 min in my oven.
Tip from Marina: check cupcakes with a toothpick. Insert a toothpick into the center of the cupcake. Toothpick should come out clean if cupcakes are ready.
When your cupcakes are cooled to room temperature, you can make cream cheese frosting. This is my favorite frosting for cupcakes or cakes. Do not decorate cupcakes when they are still warm, your frosting will melt. You can bake cupcakes da before and keep them in an airtight container in the fridge, after that decorate the next day.
How to Make Cream Cheese Frosting
In the bowl of an electric mixer beat soft unsalted butter and powdered sugar until light and fluffy. Add cream cheese and beat again for about a minute. Make sure no clumps of cream cheese remain or it will be difficult to pipe the frosting. After that transfer cream into a pastry bag and decorate cupcakes. I used Wilton 1M and 4B pipping tips. Decorating these Red Velvet Cupcakes is fun. You can use only frosting for decor. You can also add fresh fruits or sprinkles on top of the frosting. The are so many possibilities to decorate cupcakes. Refrigerate cupcakes until ready to serve.
Tip from Marina: Always sift powdered sugar before using it in baking.
Recipe FAQs
Store Cupcakes in an airtight container in the fridge for 2-3 days.
Yes, you can freeze cupcakes without frosting for a few months.
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Recipe
Red Velvet Cupcakes
Equipment
- 1 stand mixer or electric hand mixer
- 1 muffin/cupcakes tin
- 1 spatula
Ingredients
Red Velvet Cupcakes
- 2 large eggs at room temperature
- ¾ cup granulated sugar 170gr
- 2 cups all-purpose flour 240gr
- ½ cup vegetable oil 125 ml
- ¾ cup buttermilk 180 ml
- 2 Tbsp cocoa powder 15gr unsweetened
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- red food coloring
- ½ tsp salt
Cream Cheese Frosting
- 1 cup cream cheese 225gr room temperature
- ½ cup unsalted butter 113 gr room temperature
- 2 cup powdered sugar 240gr
Instructions
How to Make Red Velvet Cupcakes
- Preheat oven to 350oF (175oC). Line a muffin/cupcake tin with cupcake cases.
- In the small mixing bowl, sift all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
- In the bowl of an electric mixer, whip eggs and sugar until light and fluffy.
- Add red food coloring, vegetable oil, and buttermilk mix.
- Add dry ingredients and mix until all are incorporated.
- Pour batter into muffin tins, filling 2/3 full. Use an ice cream spoon or pipping bag.
- Bake cupcakes at 350oF (175oC) for 12- 14 min.
- Transfer cupcakes to a wire rack and let cool to room temperature before frosting.
How to Make Cream Cheese Frosting
- Beat soft unsalted butter with cream cheese on the low speed.
- Add powdered sugar and beat again until well blended and no clumps left.
- Transfer frosting into a piping bag and decorate cupcakes. I used Wilton 1M and 4B pipping tips. Decorate cupcakes with sprinkles, optional.
- Refrigerate cupcakes until ready to serve.
Notes
Nutrition
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