Red Velvet Cupcakes
Red Velvet Cupcakes with cream cheese frosting is a timeless classic that has been around for decades. This delectable dessert is perfect for any occasion. Whether it’s a birthday celebration, an anniversary, or just a simple dinner party. The rich chocolatey taste combined with the smooth and creamy cream cheese frosting is a match made in heaven. Not only does it look beautiful with its bright red color, but it also tastes heavenly!
.
.
.
What is a red velvet CAKE?
Red velvet cake is a delicious dessert that is known for its unique color and texture. The origin of this cake can be traced back to the United States in the early 20th century. During this time, food coloring was becoming more widely available and was often used to create vibrant desserts.
The first known recipe for red velvet cake appeared in the 1920’s. It quickly became a popular dessert in the southern United States. The cake’s distinctive red color was achieved through the use of cocoa powder and vinegar. This reacted with the baking soda and created a reddish hue.
During World War II, rationing of food items such as butter and sugar made it difficult to create traditional desserts. Red velvet cake became popular during this time because it required fewer eggs and butter than other cakes (in this recipe we used vegetable oil). The vinegar helped to keep the cake moist.
Today, red velvet cake is enjoyed all over the world and is often served on special occasions such as weddings and birthdays. It has also inspired variations, including cupcakes, cheesecakes, and even ice cream.
.
OTHER RECIPE IDEAS YOU MIGHT WANT TO TRY
Chocolate Covered Strawberries
.
Ingredients Notes
.
All-purpose flour: I used unbleached all-purpose flour. Shifted 2-3 times for fluffy and smooth texture.
Granulated sugar: Sweetens the cupcakes and adds moisture.
Baking powder: Helps the cupcakes rise and become light and fluffy.
Baking soda: A leavening aen that helps the cupcakes rise.
Salt: Enhances the flavor of the cupcakes
Cocoa powder: Adds a subtle chocolate flavor and the signature red color when combined with the food coloring.
Vegetable oil: Adds moisture to the cupcakes and keeps them soft.
Buttermilk: Adds richness and tanginess to the cupcakes
Eggs: Bind the ingredients together and provide structure.
Red Food Coloring: Gives the cupcakes their vibrant red hue.
Vanilla extract: Adds flavor and enhances the taste of the cupcakes
White vinegar: Reacts with the baking soda to help the cupcakes rise and create a tender crumb texture.
FOR THE CREAM CHEESE FROSTING
Cream cheese: This is the star ingredient of this frosting, providing a tangy and creamy base.
Unsalted butter: The unsalted butter adds richness and helps to stabilize the frosting.
Powdered sugar: This is used to sweeten the frosting and give it a smooth consistency.
Vanilla extract: The vanilla extract enhances the flavor of the frosting with its warm and aromatic notes.
.
.
How To Make Red Velvet Cupcakes
.
Time needed: 30 minutes
STEP-BY-STEP
- MIX DRY INGREDIENTS
Whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- MIX WET INGREDIENTS
In a separate bowl, beat together the oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar.
- COMBINE WET AND DRY INGREDIENTS
Add the wet ingredients to the dry ingredients and mix until well combined.
- BAKE
Preheat the oven to 350ºF and line a cupcake pan with paper liners. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- MAKE THE CREAM CHEESE FROSTING
In a large mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy. Frost the cooled cupcakes with cream cheese frosting.
.
.
Recommended Recipes
.
.
.
Red Velvet Cupcakes
Equipment
- Mixing bowls
- Cupcake Pan
- Spatula or Whisk
- Ice cream scoop
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 1 1/2 granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 cups vegetable or canola oil
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat the oven to 350ºF and line the cupcake pan with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat together the oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar. See NOTE #1
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until the toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and enjoy your scrumptious red velvet cupcakes
Notes
.
Get A week Free Of Meal-Prepping Recipes With a Grocery List
.
