Red velvet Cupcakes

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Absolutely! Here’s a long, detailed, and bakery-worthy recipe for classic Red Velvet Cupcakes—moist, fluffy, subtly chocolatey, and topped with rich cream cheese frosting. These are perfect for holidays, birthdays, or anytime you want a crowd-pleasing treat.

Classic Red Velvet Cupcakes with Cream Cheese Frosting

Yields: 12–14 standard cupcakes

Prep Time: 25 minutes

Bake Time: 18–22 minutes

Total Time: ~50 minutes

Difficulty: Moderate

Flavor Profile: Slightly tangy, lightly chocolatey, with buttery richness

Why You’ll Love This Recipe

Red velvet cupcakes are unique because they strike a balance between vanilla and chocolate, with a hint of tang from buttermilk and vinegar that gives them their distinctive soft, velvety crumb. Topped with a luscious cream cheese frosting, they’re unforgettable.

Ingredients:

For the Red Velvet Cupcakes:

  • 1 1/4 cups (160g) all-purpose flour
  • 1 tbsp (8g) unsweetened cocoa powder (not Dutch-processed)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 tbsp white vinegar or apple cider vinegar
  • 1 tbsp red liquid food coloring (or gel, adjusted to strength)

For the Cream Cheese Frosting:

  • 8 oz (226g) full-fat cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 2–2 1/2 cups (240–300g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt (optional)

Instructions:

Step 1: Preheat & Prep

  • Preheat oven to 350°F (175°C).
  • Line a 12-cup muffin tin with cupcake liners. Lightly spray the liners if you prefer extra release.

Step 2: Sift Dry Ingredients (5 minutes)

In a medium bowl, whisk or sift together:

  • Flour
  • Cocoa powder
  • Baking soda
  • Salt

Sifting ensures no cocoa lumps and helps create a smooth batter.

Step 3: Cream the Butter & Sugars (5 minutes)

In a large bowl or stand mixer:

  1. Beat softened butter with granulated sugar and brown sugar until light and fluffy (about 3–4 minutes on medium speed).
  2. Add eggs one at a time, beating well after each addition.
  3. Mix in vegetable oil and vanilla extract until fully incorporated. The batter will look silky.

Step 4: Add Wet Ingredients (5 minutes)

  1. In a small bowl or cup, mix buttermilk, vinegar, and red food coloring. Set aside.
  2. Reduce mixer speed to low. Alternate adding the dry ingredients and buttermilk mixture, starting and ending with dry.
    • (Dry > Wet > Dry > Wet > Dry)
  4. Scrape down the sides and mix just until smooth. Don’t overmix.

Step 5: Fill and Bake (20–22 minutes)

  1. Divide the batter evenly among the liners, filling about 2/3 full.
  2. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  3. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Make Cream Cheese Frosting (10 minutes)

  1. In a mixing bowl, beat softened cream cheese and butter until smooth and fluffy (2–3 minutes).
  2. Add vanilla extract and a pinch of salt, then gradually add sifted powdered sugar.
  3. Beat until light and creamy. If too soft, chill for 10–15 minutes before piping.

Frost & Decorate

  • Use a piping bag with a star or round tip for bakery-style swirls.
  • Or simply spread frosting generously with a butter knife or offset spatula.
  • Optional toppings: Red velvet crumbs, chocolate shavings, sprinkles, or fresh berries.

Tips for Perfect Cupcakes:

  • Room temperature ingredients are key for a smooth batter.
  • Use natural (non-Dutch) cocoa powder for correct rise and flavor.
  • Don’t overbake—check at 18 minutes to avoid dryness.
  • Let cupcakes cool completely before frosting to avoid melting the frosting.

Storage Instructions:

  • Store frosted cupcakes in an airtight container in the fridge for up to 5 days. Let come to room temp before serving.
  • Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost as needed.
  • Frosting can be made ahead and chilled for up to 1 week or frozen for 1 month.

Optional Flavor Variations:

  • Add 1 tsp espresso powder to the batter for depth.
  • Swap some butter for cream cheese in the batter for a tangier cake.
  • Use white chocolate chips in the batter for a decadent twist.

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