These scratch made Red Velvet Cupcakes are at the top of the list of special desserts to make. They're a supreme choice to serve as a handheld dessert for birthday celebrations, casual family gatherings and holiday parties.
Ingredients Needed to Make Homemade Red Velvet Cupcakes
Red velvet is one of those flavors that every age will be drawn to. It's also an extremely coveted flavor of cakes, cupcakes and doughnuts found in the South and a guaranteed hit every single time it's served. To make these cupcakes, you'll need all purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda and salt. Buttermilk, vegetable oil, red food coloring, large eggs, white distilled vinegar and vanilla extract. For the frosting, softened cream cheese and salted butter, vanilla extract and powdered sugar.
Helpful Tips for Making Red Velvet Cupcakes
- Red velvet is actually a chocolate cake with red food coloring to tint the batter. While the color doesn't actually add anything to the flavor, it's all about being a feast for the eyes.
- White distilled vinegar is a standard ingredient in classic Southern red velvet cake recipes. It adds a bit of a tang and brightness to the flavor of the batter as well as lending a tender crumb to the cupcake batter overall.
- These cupcakes can be made in 1-2 days advance, cooled and stored in an airtight container. It's a terrific time saver, and then you can frost them just before serving. Once frosted, store chilled.
- Cream cheese and butter are standard ingredients needed to make classic cream cheese frosting. The butter lends a slight ivory tone to the color. Apart from that, if you want to keep the frosting as white as possible, you could use clear vanilla. You could also, replace the vanilla with a smaller amount of clear almond extract, if desired.
Kitchen Tools Needed To Make Red Velvet Cupcakes
You don't need specialized tools to make these cupcakes you likely already have everything on hand and stocked in your kitchen, ready to go.
Items you will need to gather:
- Two mixing bowls, one is used to sift together the dry ingredients and one is used to combine the wet ingredients.
- Measuring cups and spoons.
- You'll need a whisk to sift together the dry ingredients
- A mixer, be it either a stand mixer or hand mixer to combine the two together to make the batter. You can also mix the batter by hand using a large non stick spoon or spatula, but a mixer works best to make sure it's fully combined.
- Two standard size cupcake pan plus 16 cupcake liners in the color of choice.
- Icing tools to frost the cupcakes. You can use a large open star tip to pipe the frosting or a large Ziploc baggie with the corner snipped off. You can also simply spread the frosting on top with an offset spatula or knife.
Other Cupcake Recipes to Add to the Menu
- Banana Pudding Cupcakes remain a fan favorite year after year!
- Strawberries and Cream Filled Cupcakes
- Cinnamon Caramel Macchiato Cupcakes
- Sour Cream Angel Cakes
- Ice Cream Cone Cupcakes
- Orange Cupcakes from Lauren's Latest
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Helpful Kitchen Items:
Red Velvet Cupcakes
Ingredients
- 1 ½ cup all purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk (well shaken, not fat free)
- ½ cup vegetable oil
- 1 ½ Tbsp liquid red food coloring
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
- 2 large eggs
- Cream cheese frosting:
- 1 8 oz package cream cheese softened
- ½ cup salted butter softened
- 1 tsp pure vanilla extract
- 4 cups powdered sugar
Instructions
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Preheat oven to 350°F. Line 16 cups of a standard size muffin-cupcake pan with cupcake liners.
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In a medium size mixing bowl, use a whisk to sift together flour, sugar, cocoa, baking powder, baking soda and salt.
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In a separate bowl, whisk together buttermilk, oil, food coloring, vanilla and eggs. Add to dry ingredients, beating by hand or with an electric mixer until fully combined.
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Divide batter between muffins cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
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To make frosting: In a medium size mixing bowl, use an electric mixer to cream together cream cheese, butter and vanilla. Lower speed of mixer and gradually add powdered sugar. Continue to whip until fully blended.
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Frost cooled cupcakes and decorate as desired.
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Store leftovers chilled in an airtight container.
Nutrition
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