Red Velvet Cupcakes

Red Velvet Cupcakes are such a treat and much more than just a tinted cake, they are an elegant buttery, cocoa-rich vanilla all-made-from-scratch classic.

The first time I had a red velvet cupcake was on a cruise ship they sent me 4 cupcakes from their bakery for an anniversary present.

I knew right after that first bite I needed to learn how to make these fantastic fluffy cream cheese-topped sensations.

Now that we are big fans of Red Velvet cake, I won't wait for a holiday or special occasion any more to make this addicting delectable recipe, they're terrific all year long any time!

The cream cheese icing and the cupcake batter were super easy and I was very pleased with these results from our recipe.

It did take a few tries to get that perfect crumb, but this recipe is now the only one I make.

I love easy homemade recipes like this one, however, for all my non-bakers out there, I have also included a Red Velvet Doctored Cake Mix version for you in the Printable Recipe Card below.

Scroll down to the bottom of the page where you can find tips, and suggestions for both recipes to print off.

Some Steps for making Homemade From Scratch Red Velvet Cupcakes

1. preheat the oven to 350 degrees and line your cupcake tin with paper liners
2. place all the dry ingredients in a bowl
3. cream the butter and sugar together for 3 minutes
4. blend the dry and butter mixture together alternating with buttermilk just until evenly blended
5. do not overmix the batter
6. scoop into each paper liner around 3/4 full
7. bake for around 18 to 20 minutes
8. cool and frost

Ingredients You Will Need to Make Red Velvet Cupcakes from scratch

• cake flour (see post below for how to make it at home)
• unsweetened cocoa powder (we use Hershey's special dark)
• baking soda
• pinch of salt
• butter softened
• light brown sugar
• egg room temperature
• vegetable oil
• red food coloring
• pure vanilla extract
• white vinegar
• buttermilk
• Cream Cheese Frosting: 
•  butter
• cream cheese softened
• powdered sugar
• pure vanilla extract

Decorating Suggestions

• red raspberries
• cherries
• strawberries
• red sanding sugar
• mini chocolate chips
• white chocolate chips
• chopped pistachios around Christmas time

Tips

• Use sturdy paper liners
• Remember to alternate buttermilk
• Preheat the oven to 350 degrees
• Completely cool before frosting
• Do not overbeat thebatter
• Warm jam over the raspberries makes them shine on top if decorating with fruits
• Bake a full layer cake with two 8-inch cake pans instead of cupcakes
• Make mini cupcakes in a mini muffin pan for weddings and showers
• See our doctored cake mix version in the recipe card for a quicker version below
• Make your own cake flour when making from scratch refer to our recipe card

Classic Red Velvet Cupcakes for Special Occasions

• Christmas
• Valentine's Day
• Birthday's
• Wedding Showers

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Doctored Cake Mix Version for Red Velvet Cupcakes Made Easy!

In our recipe card below we will also offer another version of Red Velvet Doctored Cake Mix cupcakes for all our non-bakers and something fast and easy.

Just use the same cream cheese frosting recipe we provided in our printable recipe card.

Red Velvet Cupcakes

Yield: 20

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

All made-from-scratch delicious Red Velvet cupcakes with rich cream cheese icing on top.

Ingredients

• 1 1/3 cups cake flour (see post for how to make it at home)
• 2 tablespoons unsweetened cocoa powder (we use Hershey's special dark)
• 1/2 teaspoon baking soda
• pinch of salt
• 1/4 cup butter softened
• 1 cup light brown sugar
• 1 large egg at room temperature
• 1/4 cup vegetable oil
• 1 tablespoon red food coloring
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon white vinegar
• 2/3 cup buttermilk
• Cream Cheese Frosting:
• 1/2 cup butter(1 stick)
• 1- 8 ounce package of cream cheese softened
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• whole milk if needed for desired thickness

Instructions

1. Preheat the oven to 350 degrees and line cupcake tins with paper liners ( this makes 20 small cupcakes or 14 large)
2. In a clean bowl whisk together the flour, cocoa, and baking soda and set it aside.
3. In a large bowl cream the sugar with the butter until light and fluffy around 3 to 4 minutes.
4. Stir in the egg with food coloring, vinegar, and vanilla on low speed until well blended.
5. Beat in the buttermilk and flour mixture just until moistened do not beat this just until the flour is evenly combined.
6. Fill each cupcake liner around 2/3 full.
7. Depending on your cupcake size these take around 18 to 20 minutes to bake.
8. Cool completely before frosting the cupcake.
9. Frosting:
10. Beat all the frosting ingredients together until smooth.
11. These can be frosted smooth with an offset spatula or piped on using a pastry tip and bag.

Notes

Tips

• Use sturdy paper liners
• Remember to alternate buttermilk
• Preheat the oven to 350 degrees
• Completely cool before frosting
• Do not overbeat thebatter
• Warm jam over the raspberries makes them shine on top if decorating with fruits
• Bake a full layer cake with two 8-inch cake pans instead of cupcakes
• Make mini cupcakes in a mini muffin pan for weddings and showers
• See our doctored cake mix version in the recipe card for a quicker version below
• Make your own cake flour when making from scratch refer to our recipe card

Decorating Suggestions

• red raspberries
• cherries
• strawberries
• red sanding sugar
• mini chocolate chips
• white chocolate chips
• chopped pistachios around Christmas time

Doctored Cake Mix Version for Red Velvet Cupcakes Made Easy!

1 box of 15.25 ounces Red Velvet Cake Mix

3 Large Eggs

3/4 Cup Sour Cream

3/4 Cup vegetable oil

1/4 Cup water

1 tablespoon vanilla extract

Mix together until blended, Do not over-mix. Use box directions for baking.

Cool frost with the same recipe above for cream cheese frosting.

Nutrition Facts

Calories

254.23

Fat (grams)

14.24 g

Sat. Fat (grams)

7.38 g

Carbs (grams)

30.2 g

Fiber (grams)

0.39 g

Net carbs

29.81 g

Sugar (grams)

23.34 g

Protein (grams)

2.45 g

Sodium (milligrams)

135.23 mg

Cholesterol (grams)

39.93 mg

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https://www.whatscookinitalianstylecuisine.com/2019/05/raspberry-red-velvet-cupcakes.html

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