Red Velvet Crush Cupcakes

by

Absolutely! Here’s a long, luxurious recipe for Red Velvet Crush Cupcakes — a decadent dessert featuring classic red velvet flavor, velvety cream cheese frosting, and irresistible extras like a cream filling or white chocolate drizzle. These cupcakes are soft, rich, and perfect for special occasions like Valentine’s Day, birthdays, or whenever you’re craving a little red velvet indulgence.

Red Velvet Crush Cupcakes Recipe

Yields

: 18–20 cupcakes

Skill Level

: Intermediate

Prep Time

: 30 minutes

Bake Time

: 20–22 minutes

Decorating & Cooling Time

: 45–60 minutes

Total Time

: ~2 hours

Components

  1. Moist red velvet cupcakes
  2. Optional creamy filling (marshmallow or whipped ganache)
  3. Tangy cream cheese frosting
  4. Garnishes: red velvet crumbs, white chocolate drizzle, or sprinkles

Ingredients

For the Red Velvet Cupcakes

  • 2 ½ cups (315g) all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (120ml) vegetable oil
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 cup (240ml) buttermilk, room temperature
  • 1–1 ½ tbsp red liquid food coloring (adjust for color intensity)

Optional Filling (Choose One):

Option A – Marshmallow Cream Filling

  • 1 cup marshmallow fluff or creme
  • 2 tbsp unsalted butter, softened
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract

Option B – White Chocolate Ganache Whip

  • 4 oz white chocolate, finely chopped
  • ¼ cup heavy cream
  • ½ tsp vanilla
  • Chill and whip once thickened

For the Cream Cheese Frosting

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3–3½ cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Garnishes

  • Red velvet cake crumbs (from a spare cupcake)
  • White chocolate drizzle
  • Mini chocolate hearts or Valentine’s sprinkles
  • Freeze-dried raspberries (for a tangy twist)

Instructions

Step 1: Preheat & Prep

  1. Preheat your oven to 350°F (175°C).
  2. Line 2 standard cupcake pans with paper liners (18–20 cupcakes).
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Step 2: Mix the Cupcake Batter

  1. In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy (about 3–4 minutes).
  2. Add the oil and continue beating until smooth.
  3. Mix in eggs, one at a time, beating well after each addition.
  4. Stir in vanilla, vinegar, and food coloring.
  5. On low speed, alternate adding dry ingredients and buttermilk:
    • Start and end with dry ingredients (flour-cocoa mixture).
    • Mix just until combined — do not overbeat.

Step 3: Fill & Bake

  1. Spoon the batter into the cupcake liners, filling about 2/3 full.
  2. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Optional Filling (Make & Fill Once Cooled)

A. Marshmallow Cream Filling

  1. Beat together marshmallow fluff, butter, powdered sugar, and vanilla until fluffy.
  2. Transfer to a piping bag with a filling tip (or use a straw or knife to core the cupcake centers).
  3. Fill each cupcake with about 1 tsp of filling.

B. White Chocolate Ganache Whip

  1. Heat cream until steaming and pour over chopped white chocolate.
  2. Let sit 1 minute, then stir until smooth.
  3. Chill for 20–30 minutes, then whip until fluffy.
  4. Fill cupcakes the same way.

Step 5: Make the Cream Cheese Frosting

  1. In a large bowl, beat cream cheese and butter until smooth and creamy.
  2. Gradually beat in the powdered sugar, ½ cup at a time, until desired sweetness and consistency.
  3. Add vanilla extract and a pinch of salt. Mix until fluffy.
  4. For a firmer frosting, chill for 10–15 minutes before piping.

Step 6: Frost & Decorate

  1. Pipe the frosting onto the cupcakes using a star or round tip for a swirl effect.
  2. Garnish as desired:
    • Sprinkle red velvet crumbs over the frosting.
    • Drizzle with melted white chocolate.
    • Add sprinkles or edible glitter for flair.
    • Top with a chocolate heart or raspberry.

Step 7: Chill & Serve

  • For best texture, chill cupcakes for 30 minutes before serving (especially if filled).
  • Serve slightly chilled or at room temperature.

Storage

  • Store cupcakes in an airtight container in the refrigerator for up to 5 days.
  • Bring to room temperature for 15–20 minutes before serving.
  • Unfrosted cupcakes can be frozen for up to 2 months.

Flavor Boost Ideas

  • Crushed Oreos mixed into the frosting for texture.
  • Raspberry filling instead of marshmallow for a fruity twist.
  • Add espresso powder to enhance the cocoa flavor.
  • Infuse the frosting with orange zest for a citrus contrast.

Leave a Comment