Red Velvet Cupcakes are little bites of joy that combine a hint of cocoa with a rich, tangy cream cheese frosting. They’re perfect for any occasion, making them a favorite for birthdays, holidays, or just because you want something special.
The foundation of any good cupcake is its flour, and here all-purpose flour provides the structure. Granulated sugar sweetens the deal, while unsweetened cocoa powder adds that subtle chocolate undertone. For leavening, baking soda is key, and a pinch of salt highlights all the flavors. The moisture and tang come from buttermilk, and vegetable oil keeps the cupcakes tender. A single egg binds everything together. For that iconic red hue, red food coloring steps in, while vanilla extract enhances the sweetness. A touch of white vinegar reacts with the baking soda to give the cupcakes their rise. The cream cheese and unsalted butter in the frosting create a smooth, creamy texture, while powdered sugar sweetens the frosting perfectly. Finally, a hint of vanilla extract in the frosting complements the cupcake beautifully.
These cupcakes pair beautifully with a glass of cold milk or a warm cup of Earl Grey tea. For a special event, serve them on a tiered stand with fresh berries on the side for a pop of color and freshness.
First things first, preheat your oven to 350°F. This ensures that when your batter is ready, the oven is primed to give those cupcakes a perfect rise. Line your muffin tin with cupcake liners so you’re all set for pouring the batter.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Sifting helps to aerate the dry ingredients, ensuring a smooth batter free of lumps.
In another bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and vinegar until smooth. This wet mixture is where all the flavor magic happens.
Gradually add the wet ingredients to the dry ones, mixing gently until just combined. Overmixing can lead to tough cupcakes, so as soon as everything comes together, you’re good to go.
Fill each cupcake liner about two-thirds full with the batter. This leaves enough room for the cupcakes to rise without spilling over the edges.
Pop the tray into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
While they cool, let’s tackle the frosting. Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
Once the cupcakes are completely cool, it’s time for the fun part: frosting! Be generous and swirl on the cream cheese frosting for that bakery-style finish.
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