Introduction
There’s something utterly delightful about biting into a perfectly moist red velvet cupcake topped with rich, creamy cream cheese frosting. These charming treats are not just a feast for the eyes with their vibrant red hue, but they also offer a deliciously subtle chocolate flavor combined with a hint of tanginess from the cream cheese icing. Whether you’re celebrating a special occasion or just treating yourself on a cozy afternoon, these red velvet cupcakes are sure to become a favorite!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 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
- 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: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Directions and Instructions
- Begin by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. This ensures easy removal and adds a lovely touch!
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until well blended.
- In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar, creating a vibrant and inviting mixture.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; you want those cupcakes to stay light and fluffy!
- Divide the luscious batter evenly among the cupcake liners, filling each about two-thirds full to allow for rising.
- Bake in the preheated oven for 18-20 minutes. To test for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, they’re ready!
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cupcakes cool, prepare the cream cheese icing. Beat the softened cream cheese and unsalted butter together in a mixing bowl until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, continuing to mix until the icing is fluffy and perfectly sweet.
- Once the cupcakes have cooled completely, frost them generously with the cream cheese icing using a spatula or a piping bag for a beautifully decorated finish.
Notes or Tips
For an extra touch, consider adding a sprinkle of cocoa powder or chocolate shavings on top of the cream cheese frosting. This will not only enhance the visual appeal but also add a delightful chocolatey twist!
Cooking Techniques
Remember, the key to perfect cupcakes is to avoid overmixing the batter, which can lead to dense cupcakes. Also, allow your cupcakes to cool completely before frosting; this prevents the icing from melting and ensures a beautiful presentation.
FAQ
Can I make these cupcakes in advance?
Absolutely! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving for the best flavor and texture.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, a simple substitute can be made by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before use.
Conclusion
There you have it—a delightful recipe for red velvet cupcakes that are sure to impress friends and family alike. With their soft, velvety texture and tangy cream cheese frosting, these cupcakes are a sweet way to celebrate any occasion, or simply enjoy as a delicious treat any day of the week. Happy baking!