Description
Sinful Red Velvet Cupcakes deliver a luxurious chocolate experience with silky cream cheese frosting that melts in your mouth. Gorgeous crimson crumbs paired with tangy frosting promise pure dessert bliss you cannot resist.
Ingredients
Scale
Dry Ingredients:
- 1.5 cups granulated sugar
- 1.5 cups cake flour
- 1.5 tablespoons (22.5 milliliters) unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon kosher salt
Main Ingredients:
- 0.5 cup (1 stick or 113 grams) unsalted butter, melted
- 2 large eggs, room temperature
- 0.5 cup buttermilk (or 0.5 cup whole milk mixed with 0.5 tablespoon vinegar)
- 12 teaspoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 0.5 cup (1 stick or 113 grams) unsalted butter, room temperature
- 8 ounces (226 grams) cream cheese, room temperature
- 3 cups powdered sugar
- 0.5 teaspoon vanilla extract
- 12 teaspoons heavy cream (as needed for desired consistency)
Instructions
- Arrange cupcake liners in a standard muffin tin and heat the oven to 350°F (175°C), creating an ideal baking environment.
- Blend melted butter and sugar in a spacious mixing bowl, whisking until the mixture transforms into a silky, uniform texture.
- Incorporate eggs individually, thoroughly mixing after each addition to ensure a smooth, cohesive batter.
- Infuse the mixture with vanilla extract and vibrant red food coloring, stirring until the batter achieves a consistent, rich crimson hue.
- Sift together cocoa powder, all-purpose flour, baking soda, and salt in a separate bowl, eliminating potential lumps and ensuring even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet batter, using gentle, sweeping motions to maintain the batter’s delicate airiness.
- Pour buttermilk into the batter, stirring carefully to create a luxurious, velvety consistency that defines the classic red velvet texture.
- Incorporate white vinegar as the final ingredient, which helps activate the baking soda and contributes to the cupcakes’ tender crumb.
- Divide the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Slide the muffin tin into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center emerges clean.
- Remove cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack for complete cooling.
- Prepare cream cheese frosting by whipping together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and spreadable.
- Once cupcakes have cooled completely, generously pipe or spread the cream cheese frosting on top of each cupcake.
- Optional: Garnish with a light dusting of cocoa powder or red velvet crumbs for an elegant finishing touch.
Notes
- Check food coloring intensity by adding gradually, ensuring a vibrant but not overwhelming red hue.
- Swap traditional buttermilk with dairy-free alternatives like almond or oat milk for lactose-intolerant bakers.
- Create mini cupcakes by using smaller liners and reducing baking time by 3-5 minutes, perfect for portion control and parties.
- Experiment with natural red coloring like beetroot powder for a healthier, more subtle approach to achieving the classic red velvet color.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 30 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 50 mg