Red Velvet Cupcakes – deliciously soft

This article may contain affiliate links.

Red Velvet Cupcakes

Indulging in Red Velvet Cupcakes is like biting into a soft cloud of delight, with a rich and slightly tangy flavor that makes them irresistible. These stunning cupcakes, with their vibrant red color, are a classic treat perfect for any celebration—from birthdays to holidays and even as a sweet surprise for loved ones. The soft, moist texture paired with the creamy, dreamy cream cheese frosting makes these cupcakes an unforgettable dessert. They not only taste incredible but also look gorgeous on any dessert table.

Ingredients

For the Cupcakes:

• 2 ¼ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp salt
• 1 tsp baking soda (bicarb)
• 1 tsp cocoa powder
• 1 cup vegetable oil
• 1 ½ cups buttermilk
• 2 large eggs
• 1 bottle (about 2 tbsp) red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla essence

For the Cream Cheese Frosting:

• 1 tub (8 oz) cream cheese, softened
• 125 g butter, softened
• 4 cups icing sugar (powdered sugar)
• 1 tsp vanilla essence
• (Optional) 2 tbsp heavy cream for a heavier frosting

Instructions

1. Preheat the Oven:
   Preheat your oven to 180°C (350°F). Grease a muffin tray or line it with cupcake liners.
2. Sift Dry Ingredients:
   In a large mixing bowl, sift together the flour, sugar, salt, baking soda, cocoa powder, and set aside.
3. Mix Wet Ingredients:
   In another bowl, mix the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla essence until well combined.
4. Combine Mixtures:
   Pour the wet ingredients into the dry ingredients. Fold gently until everything is just combined; do not overmix.
5. Bake:
   Fill the cupcake liners about 2/3 full with the batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
   Remove from the oven and allow the cupcakes to cool in the tray for about 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Cream Cheese Frosting:
   In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the icing sugar, mixing well until stiff. Stir in the vanilla essence. For a thicker frosting, add 2 tbsp of heavy cream; for a softer frosting, use less icing sugar.
8. Frost the Cupcakes:
   Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.
9. Serve:
   Enjoy your delightful Red Velvet Cupcakes with family and friends!

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Servings: 24 cupcakes
• Calories (per cupcake): Approx. 300 kcal

Must Have Ingredients

• Red Food Coloring: This is what gives the cupcakes their signature deep red hue. It also contributes to the overall moistness of the cake.
• Buttermilk: The acidity in buttermilk reacts with the baking soda, providing a tender texture and a subtle tang that complements the sweetness of the cake.
• Cream Cheese: This ingredient not only adds a rich flavor to the frosting but also provides a creamy texture that pairs perfectly with the cupcakes.

Serving Suggestions

These Red Velvet Cupcakes are ideal for any occasion. Serve them at parties, potlucks, or as a special treat for yourself! Pair them with a glass of cold milk or a hot cup of coffee for a delightful afternoon snack.

Make-Ahead and Freezing Options

• Make-Ahead: The cupcakes can be made a day in advance. Store them in an airtight container at room temperature.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Place them in a single layer in a freezer-safe container. When ready to serve, thaw and frost as desired.

FAQs

Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but for best results, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for a few minutes to create a buttermilk substitute.

Can I reduce the sugar in the recipe?
While you can reduce the sugar slightly, keep in mind that sugar not only sweetens but also helps with the moisture and texture of the cupcakes.

What can I use instead of cream cheese for the frosting?
You can use a buttercream frosting if you prefer a sweeter and more stable frosting. Substitute the cream cheese with additional butter and milk to achieve your desired consistency.