Velvety Red Valentine's Cupcakes

Name: Velvety Red Valentine's Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 cupcakes
Cuisine: Deutsch
Ingredients: 1.5 cups All-purpose flour; 1 cup Granulated sugar; 1 tbsp Unsweetened cocoa powder; 1 tsp Baking soda; 0.5 tsp Salt; 1 cup Buttermilk, room temperature; 0.5 cup Vegetable oil; 2 large Eggs, room temperature; 1 tsp White vinegar; 1-2 tbsp Red food coloring (liquid or gel); 1 tsp Vanilla extract; 8 oz Cream cheese, softened; 0.5 cup (1 stick) Unsalted butter, softened; 3-4 cups Powdered sugar, sifted; 1 tsp Vanilla extract (for frosting)

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These iconic red velvet cupcakes boast a beautiful crimson hue and a delicate cocoa flavor, made incredibly moist with buttermilk and a touch of vinegar. Each cupcake is generously crowned with a classic, creamy cream cheese frosting that perfectly balances the sweetness. They are an irresistible treat for any special occasion, especially during the month of love, offering a perfect blend of sweetness and tang.

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Prep Time25 min

Cook Time20 min

Servings12 cupcakes

DifficultyMedium

Equipment

Muffin tinPaper linersMixing bowlsElectric mixerSpatulaWire rack

Instructions

1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
3
In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, white vinegar, red food coloring, and vanilla extract until well combined.
4
Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined. Be careful not to overmix.
5
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
6
While cupcakes cool, prepare the cream cheese frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Beat in vanilla extract. Once cupcakes are completely cool, frost as desired.

Nutrition

Calories380 kcal

Protein4g

Fat20g

Carbohydrates

Frequently Asked Questions

Why is buttermilk used in red velvet cake?

Buttermilk is crucial for red velvet cake's signature texture and subtle tang. Its acidity reacts with the baking soda to create a tender crumb and helps activate the cocoa powder, enhancing its flavor and color.

Can I skip the red food coloring?

You can, but your cupcakes won't have the vibrant red color. They will still taste like red velvet, but will have a more brownish-red hue, similar to a light chocolate cake.

How should I store leftover red velvet cupcakes?

Due to the cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator for up to 3-4 days. Let them come to room temperature for 15-20 minutes before serving for the best flavor and texture.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.