Red Velvet Cupcakes are primarily vanilla cupcakes kissed with a hint of cocoa and colored red to match its name. Traditionally these cupcakes got their red color from beet juice but now a days mostly its the red food color that does the trick. Cream Cheese frosting is the perfect classic frosting combination with these cupcakes. Red Velvet cupcakes perfectly match the valentines day or even Christmas theme due to the red white color combination.
These cupcakes have buttermilk which is the ingredient that makes the cake moist with tender crumbs. You can use homemade buttermilk or store bought. You can also make it using milk. Just add 1 tbsp of vinegar to 1 cup of milk and let it stand for 5 to 10 mins and then use in the recipe.
Now to the recipe:
For Red Velvet cupcakes:
1 and 1/4 cup of all purpose flour
1 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/4 cup butter at room temperature
3/4 cup of buttermilk
1 tsp vinegar
1 tsp vanilla essence
1 tbsp red food color
For Cream Cheese frosting:
1/4 cup butter (1/2 stick) (room temperature)
4 oz cream cheese (room temperature)
1 cup of confectioner’s sugar (or to taste)
1/2 tsp vanilla extract
Preheat the oven to 350 degrees F. Line your cupcake pans with cupcake liners and keep them ready. Now Sift together all purpose flour, cocoa powder, baking soda, baking powder and salt and keep aside.
In a big bowl whisk together butter and granulated sugar until light and fluffy. Then add the egg and vanilla essence and beat until all is well incorporated and combined.
If using a standing mixer turn it to low speed and then alternately add the sifted flour mixture and buttermilk in 2 to 3 additions. Add the vinegar and red food color and mix till all is well combined. Do not over mix else the cupcakes will bake hard. Divide the batter equally into 12 cupcakes and bake for about 18 to 20 mins and until done.
At 15 mins mark insert a toothpick and if it comes our clean with no batter stuck on it that means the cupcakes are done. If not, bake for another 1-2 mins and check again. Remove the cupcakes from the oven and cool them in the pan for 10 mins and then transfer on wire rack. Let them cool completely before frosting.
For Cream cheese frosting: (for step by step pictures refer to my Vanilla cupcake recipe)
In a bowl combine the cheese & butter till soft & fluffy. Then add the sugar, half cup at a time & keep stirring till all is well combined. Finally add the vanilla extract & mix. That’s it our cream cheese frosting is ready.
- If your frosting is too runny refrigerate the frosting for an hour or two to get the perfect consistency frosting. Alternately you can add some more powdered sugar to adjust the frosting consistency.
- The Cream cheese frosting is very rich and creamy so ensure not to apply too much as that will overpower the cupcakes making them too sweet.
- Frost only once your cupcakes have cooled down completely else it will cause the frosting to melt.
- You can store the cupcake in airtight container in the refrigerator for 2-3 days.