Red Velvet Cupcakes are one of the most popular cupcakes in the world, especially during valentines day and anniversaries. They are a pretty looking mini red velvet cake with cream cheese frosting and decorated with candy sprinkles. These delicious cupcakes, of course, are dark red, or even bright red, because of the food coloring in them. The taste is somewhat chocolate-like but milder and not too sweet. It’s called red velvet because it resembles red velvet fabric as you have seen in carpet, bags, sofas, and you name it.
The redness of cupcakes can be achieved by adding lots of food coloring. For us, 1 tables spoon is enough to make it red. Another tip is make sure that you do not fill the muffins cups too full. This will prevent them from spilling over (for presentation purposes). However, if you put cream cheese frosting on them, they will become eye catchy mini cakes. Many people say they are similar to muffins. Yes, in many ways they are, but the inside texture of the cupcake is dense and not crumbly. That’s the difference. Don’t be too worried about over mixing, the cupcakes will fine. But to ensure a good outcome, follow the rule “do not over mixed the batter”. Give these a try today and surprise your loved one. These are a lovely and great gifts for everyone. Happy Valentines!
Also try our red velvet cake!
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 1/2 cup all purpose flour, sifted
- 1/2 tsp baking powder, sifted
- 1/2 tsp baking soda, sifted
- 3 tbsp cocoa powder, sifted
- 3/4 cup buttermilk
- 1 cup granulated sugar
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 2 large eggs
- 1/4 cup butter at room temperature
For cream cheese frosting:
- 1 cup (8 oz cream cheese) at room temperature
- 4 tbsp butter at room temperature
- 1/2 tsp vanilla extract
- 2 cups confectioner sugar, sifted
- Yield: 13
- Time 1 hour 20 minutes
- Level: Advanced
- Cuisine: American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- In a mixing bowl, sift the flour, baking powder, baking soda, coca, and salt. Whisk until well combined and set aside.
- In separate bowl, add the butter and sugar. Mix using a hand mixer or whisk until creamy. Make sure the butter is at room temperature before using it.
- Add the eggs one a time and mix until combined.
- Add in vanilla extract, red food coloring, and buttermilk. Beat until nicely combined.
- Gradually add the flour mixture and mix on low speed until well incorporated. Do not over mixed.
- Scoop the batter onto a muffin tray with muffin cups until 3/4 full. Do not overfill the muffin cups, it will spill onto the tray.
- Bake in a preheated oven at 350 degrees F for at least 25 minutes or until a toothpick inserted comes out clean. Allow to cool on a wire rack completely. Frost the cupcakes with cream cheese frosting.
- To make the frosting, add the butter, cream cheese, and vanilla extract to a mixing bowl. Beat or whisk with hand mixer over low speed until smooth and floppy. Gradually add the sifted confectioner’s sugar and whisk again on low speed until smooth and lump free.
- Serve and enjoy!