Red velvet cupcakes have long held a special place in the hearts of dessert lovers around the world. Their vibrant color and subtle cocoa flavor, combined with a creamy frosting, make them an irresistible treat for any occasion. I recently decided to revisit this classic recipe to see if it would win the approval of my family, who are known for their discerning palates. The result? A resounding success! The cupcakes disappeared almost as quickly as they were made, with my family praising their moist texture and perfect balance of flavors. It’s safe to say that this recipe has now become a staple in our household, and I’m thrilled to share it with you.
Ingredients
Creating the perfect red velvet cupcake requires a careful selection of ingredients that come together to create its distinct flavor and texture. Here is what you’ll need:
- 1 and 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Creating these delicious cupcakes is a rewarding process. Follow these steps to ensure your cupcakes turn out perfect every time:
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the butter and granulated sugar together until light and creamy. Add the egg and vanilla extract, mixing until well combined.
Step 4: Mix in the vinegar and buttermilk. Gradually add the dry ingredients, mixing until just combined. Stir in the red food coloring until the batter is evenly colored.
Step 5: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 7: To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
Step 8: Once the cupcakes have cooled, generously frost each one with the cream cheese frosting. Enjoy!
Nutrition Facts
The following nutrition facts are based on a serving size of one cupcake:
Servings: 12 cupcakes
Calories per serving: Approximately 300 calories
Preparation Time
Preparing these delightful red velvet cupcakes is a straightforward process that doesn’t take much time:
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
How to Serve
Red velvet cupcakes are versatile and can be enjoyed in various ways. Here are a few serving suggestions:
- Serve as a delightful dessert at parties and gatherings.
- Pair with a scoop of vanilla ice cream for an indulgent treat.
- Enjoy with a cup of coffee or tea for a sweet afternoon break.
- Decorate with fresh berries or a sprinkle of chocolate shavings for added flair.
- Gift them to friends and loved ones as a homemade treat.
Additional Tips
To ensure your red velvet cupcakes are a success, keep these tips in mind:
- Tip 1: Use gel food coloring for a more vibrant red hue without altering the batter’s consistency.
- Tip 2: Ensure all your ingredients are at room temperature before starting, as this helps them combine more smoothly.
- Tip 3: Do not overmix the batter to maintain a light and fluffy texture.
- Tip 4: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- Tip 5: Store cupcakes in an airtight container in the refrigerator for up to five days to keep them fresh.
FAQ
Here are some frequently asked questions about red velvet cupcakes:
Q: Can I substitute the buttermilk?
A: Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.
Q: Why is vinegar used in this recipe?
A: Vinegar reacts with the baking soda to help the cupcakes rise and achieve a fluffy texture. It also enhances the red color.
Q: Can I use a different frosting?
A: Absolutely! While cream cheese frosting is traditional, you can use buttercream or any frosting of your choice.
Q: How do I achieve a deeper red color?
A: Using gel food coloring instead of liquid will give you a more intense color without affecting the batter’s consistency.
Q: Can these cupcakes be made ahead of time?
A: Yes, you can bake the cupcakes a day in advance and frost them the next day. Just be sure to store them in an airtight container.