Introduction
There’s something undeniably special about red velvet cupcakes. With their striking crimson hue and a tender, moist crumb, these delightful treats are a feast for both the eyes and the palate. Topped with a luscious layer of cream cheese icing, each bite delivers a burst of flavor that feels like a warm hug. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, these cupcakes are sure to bring joy to your day!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Icing:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with lovely cupcake liners.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. This step ensures your dry ingredients are light and fluffy!
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until everything is well blended.
- Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Evenly divide the batter among the prepared cupcake liners, filling each one about two-thirds full, allowing room for those beautiful cupcakes to rise.
- Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
- Once baked, remove from the oven and let the cupcakes cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
- For the cream cheese icing, beat together the softened cream cheese and butter in a mixing bowl until smooth and creamy—this is where the magic begins!
- Gradually add the powdered sugar, mixing on low speed until fully combined, followed by the vanilla extract to add an extra hint of sweetness.
- Once the cupcakes are completely cool, frost them generously with the cream cheese icing using a piping bag or spatula—go wild!
Notes or Tips
For an extra touch, consider adding a sprinkle of cocoa powder to the top of the icing or a few sprinkles for decoration. You might also want to try using a different food coloring to create a fun twist on the classic red velvet look!
Cooking Techniques
Sifting your dry ingredients is a simple yet effective technique that helps keep your cupcakes light. Be gentle when mixing to preserve the airy texture of the batter. Also, ensuring your ingredients are at room temperature will promote even mixing and help the cupcakes rise beautifully.
FAQ
Can I make these cupcakes ahead of time?
A: Absolutely! You can prepare the cupcakes a day in advance and store them in an airtight container. Just wait until the day of serving to frosted them.
How should I store leftover cupcakes?
A: Keep any leftovers in an airtight container in the refrigerator. They should stay fresh for about 3-4 days, but trust me, they won’t last that long!
Conclusion
These red velvet cupcakes with cream cheese icing bring the perfect balance of flavor and lightness, making them a favorite for both bakers and eaters alike. With their beautiful color and rich taste, they are sure to be a hit at any gathering. Enjoy baking and sharing these sweet delights with your family and friends!