Irresistible Red Velvet Cupcakes with Cream Cheese Frosting

There’s something magical about Red Velvet Cupcakes with Cream Cheese Frosting that makes them a must-have for any occasion. Imagine biting into a soft, velvety cupcake, its rich cocoa flavor mingling perfectly with the tangy sweetness of cream cheese frosting. Red Velvet Crinkle Cookies The aroma wafts through the kitchen, catching everyone’s attention like a siren song, drawing them closer to the source of this delightful scent. Candy Cane Cookies for holidays.

These cupcakes have a special place in my heart. I remember baking these beauties for my best friend’s birthday party, and the delighted expressions on everyone’s faces were priceless. Whether it’s a celebration or just a Tuesday that needs some cheering up, these cupcakes are always a hit, promising smiles with every bite.

Baking these cupcakes always results in happy dance reactions from friends and family alike.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• • All-Purpose Flour: Use quality flour for the best texture; it provides structure without being too dense.
  • Cocoa Powder: Opt for unsweetened cocoa powder to enhance the chocolate flavor without adding extra sugar. Brown Sugar Roasted Butternut Squash.
  • Granulated Sugar: Regular granulated sugar works wonders in sweetening the batter while keeping it moist.
  • Vegetable Oil: This keeps the cupcakes moist and tender; don’t skimp on this key ingredient!
  • Buttermilk: It adds moisture and gives the cupcakes their distinct tender crumb; feel free to use homemade buttermilk if needed.
  • Red Food Coloring: This is what gives our cupcakes their signature hue; use gel food coloring for better results.
  • Eggs: These help bind everything together and provide richness; room temperature eggs mix more smoothly.
  • Vinegar: A splash of white vinegar helps react with baking soda for leavening; it’s essential for that light texture!
  • Baking Soda: This helps our cupcakes rise beautifully; make sure it’s fresh for optimal results.
  • Cream Cheese: Use full-fat cream cheese for the frosting to ensure it’s rich and creamy.
  • Powdered Sugar: This sweetens our frosting while giving it that fluffy texture we all love so much.
  • Vanilla Extract: A dash enhances flavors in both cupcakes and frosting; pure vanilla extract is always worth it!

The full ingredients list, including measurements, is provided in the recipe card directly below. Caramel Apple Cheesecake Bars. For more inspiration, check out this Raspberry Cheesecake Bars recipe.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line your muffin pan with cupcake liners while you gather your ingredients.

Mix Dry Ingredients Together: In a bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined. This ensures even distribution of flavors throughout.

Create the Wet Mixture: In another bowl, combine vegetable oil and granulated sugar until mixed well. Add buttermilk, eggs, red food coloring, vinegar, and vanilla extract; beat until smooth.

Combine Wet and Dry Ingredients: Gradually add dry ingredients into the wet mixture. Gently fold until just combined; be careful not to overmix as we want fluffy cupcakes.

Scoop Batter into Muffin Pan: Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full with batter. This way they have room to rise without overflowing!

Bake Them Up!: Place your filled muffin pan in the preheated oven and bake for 20-22 minutes or until a toothpick inserted comes out clean. Your kitchen will smell heavenly!

Prepare Cream Cheese Frosting : While cupcakes cool down completely on a wire rack, beat cream cheese with softened butter until creamy. Gradually add powdered sugar and vanilla extract until fluffy.

Now you’re ready to frost those beautiful red velvet creations! Grab your piping bag (or just a good old spatula) and go wild decorating those cupcakes with swirls of creamy goodness.

Enjoy your scrumptious Red Velvet Cupcakes with Cream Cheese Frosting! You’ve earned it after all that work – now sit back and watch everyone swoon as they take their first bites! For more inspiration, check out this Orange Custard Squares recipe.

Perfecting the Cooking Process

Start by prepping your ingredients and preheating the oven to 350°F (175°C). Mix dry ingredients first, then cream the butter and sugar before adding eggs and buttermilk for a smooth batter.

Add Your Touch

Feel free to swap out the buttermilk for yogurt or add chocolate chips for an extra treat. A dash of vanilla extract can also enhance the flavor beautifully.

Storing & Reheating

Store cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, but allow them to come back to room temperature before serving.

Baking these red velvet cupcakes always brings back memories of my friend’s birthday party, where they were devoured in minutes. Their delighted expressions made all the baking effort worthwhile!

FAQ

Can I use regular milk instead of buttermilk?

Yes, but add a teaspoon of vinegar or lemon juice to create acidity.

How do I prevent my cupcakes from sinking?

Ensure you don’t overmix the batter and check your baking powder’s freshness.

What’s the best way to frost red velvet cupcakes?

Use a piping bag for beautiful swirls or simply spread frosting with a knife for a rustic look.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Red Velvet Cupcakes with Cream Cheese Frosting

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• Author: Mery Mack
• Total Time: 42 minutes
• Yield: Approximately 12 cupcakes 1x

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Description

Indulge in the irresistible charm of Red Velvet Cupcakes with Cream Cheese Frosting. These moist, fluffy cupcakes boast a rich cocoa flavor complemented by a tangy cream cheese frosting. Perfect for any celebration or just a delightful treat at home, each bite promises to bring joy and satisfaction.

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 tsp unsweetened cocoa powder
• 1 cup granulated sugar
• ½ cup vegetable oil
• ½ cup buttermilk
• 2 tbsp red food coloring (gel)
• 2 large eggs (room temperature)
• 1 tsp white vinegar
• 1 tsp baking soda
• Pinch of salt
• 8 oz full-fat cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, mix vegetable oil and sugar until combined. Add buttermilk, eggs, red food coloring, vinegar, and vanilla; beat until smooth.
4. Gradually fold in the dry ingredients until just combined to avoid overmixing.
5. Fill each cupcake liner two-thirds full with batter and bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool on a wire rack.
6. For the frosting, beat cream cheese and butter together until creamy, then gradually mix in powdered sugar and vanilla until fluffy.
7. Decorate cooled cupcakes with frosting using a piping bag or spatula.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (70g)
• Calories: 300
• Sugar: 24g
• Sodium: 210mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg