Red velvet cupcakes that are moist and fluffy, topped with a generous amount of cream cheese frosting, are very delicious and really simple to create! You’ll want to prepare a double batch since everyone will be asking for seconds!!
Have you ever wondered where the term “Red Velvet Cupcakes” came from? For starters, there’s the crumb. This cupcake version of Red Velvet Cake has a vibrant crimson colour that is velvety and smooth, with a touch of vanilla and chocolate flavour. It enjoys being the centre of attention because of the fluffy cream cheese icing on top. And we’re delighted to oblige!
This small version of the iconic Red Velvet Cake is one of the most popular offers at bakeries all around the country. It is available in a variety of sizes. Make a batch this Christmas season, or any time of the year, for a delicious treat.
Red Velvet Cupcakes are made using the following ingredients:
The ingredients for the Red Velvet Cupcakes are listed below. You may be thinking, what exactly is vinegar? What’s the point of using both oil and butter? And, more importantly, is cake flour actually necessary? Continue reading to find out what the solutions are!
- Cake flour — This low-protein flour is designed particularly to make the crumb of cakes more soft, as opposed to regular flour. As making Red Velvet Cupcakes, it also helps to make the dome more smoothly rounded when compared to when using regular flour (all purpose flour).
- Although the cupcake will still be delicious if you use plain or all-purpose flour, you will notice that the dome has a little more of a peak to it if you use cake flour. The change is not severe nor disagreeable, and it is covered behind the icing anyhow!
- What is my recommendation? For a special event or to wow guests, cake flour should be sought out specifically for this recipe. Otherwise, there is no need to make an extra trip to the shop.
- Fermented milk that is thicker than normal milk but thinner than cream, and has a faint taste. It is also known as buttermilk. a flavouring agent used in baking to enhance the flavour of baked goods (the faint background tang is a hallmark quality of Red Velvet Cupcakes), as well as to make cakes lighter since the acid in the ingredient helps tenderise gluten.
- The acid in buttermilk is also often employed in baking to make cakes lighter because the baking soda activates the acid in buttermilk, which causes cakes to rise. This does not apply to Red Velvet Cupcakes, however, since we are using baking powder instead, which already contains acid to activate the rising force of the cupcake batter.
- What if you don’t have any buttermilk? Make it from scratch. It just takes a few ingredients: lemon juice or vinegar, and milk. Directions are included in the recipe notes.
- Baking powder – This helps the cupcakes to rise higher! For Red Velvet Cake, I use baking soda as a leavening agent. Baking powder, on the other hand, is preferable for cupcakes since it gives the cupcakes a beautiful dome (baking soda gives it a slightly unsightly peak).
- vinegar — This is sometimes used in baking recipes that call for baking soda as the leavening agent to make them rise, such as my Red Velvet Cake recipe, since the vinegar helps to jump-start the rising process by providing a boost to the baking soda.
- Although it contributes to the softness of the crumb, this is because the acid helps dissolve gluten in the dough (as noted above in buttermilk). And, surprisingly, I discovered that putting vinegar in the cupcakes helps to keep the beautiful red colour of the cupcakes intact.
- Although we are not using baking soda in this recipe, vinegar is included nevertheless.
- Yes, both oil and butter are required in this recipe in order to get the greatest results! We like butter for its flavour, yet it is ineffective at keeping foods wet. Oil keeps cakes moist, but it has no flavour of its own. So make advantage of both!
- Vanilla – Vanilla extract outperforms fake vanilla essence in terms of flavour. This recipe does not need the use of a vanilla bean.
- Cocoa powder – Only a little amount is needed to provide the mild chocolate flavour that we all know and adore in Red Velvet! The use of standard cocoa powder is required here, while the more intensely flavour dutch processed cocoa powder is also acceptable.
- Because it melts more quickly into the batter, caster sugar / superfine sugar is the finest choice for this application. However, granulated or plain white sugar may be substituted if that is all you have on hand.
- Food colouring in the colour of red — to turn the cupcake RED! If you’re using regular food colouring rather than strong gel, you’ll only need 1 tablespoon of red food colouring overall. If you’re using gel, dip and spread a toothpick three times through the batter until it matches the colour of the photographs below.
- If you’re using eggs, make sure they’re at room temperature, not in the fridge, and that they’re labelled as “big eggs,” which is the industry standard size in Australia and the United States (55-60g/ 2 oz apiece). The box will be clearly labelled with this information.
Decrease Serving30Increase ServingAdjustOriginal recipe yields 30 servings ingredients Checklist
- 2 ½ cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs eggs
- 1 cup sour cream
- ½ cup milk
- 1 (1 ounce) bottle McCormick Red Food Color
- 2 teaspoons McCormick Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 2 tablespoons sour cream
- 2 teaspoons McCormick Pure Vanilla Extract
- 1 (16 ounce) box confectioners’ sugar
HOW TO MAKE RED VELVET CUPCAKES
- To make the cupcakes, preheat the oven to 350°F and line a cupcake tray with paper liners. Using a large bowl and a stand mixer, combine the dry ingredients (including the sugar) and whisk until well-combined.
- Whisk together the wet ingredients until thoroughly incorporated in a separate bowl, and then add some red food colouring to make it look festive. Don’t be alarmed if the batter is clumpy.
- In a stand mixer, combine the flour, baking powder, sugar, and salt. Then, cut the butter into tablespoon-sized pieces and add it to the mixture. Using this method, you should receive a crumbly mixture.
- Add the wet ingredients to the dry mixture and mix on low speed until they are all integrated.
- Add a few more drops of red food colouring if necessary to get the desired shade.
- Bake the cupcakes for 15 to 20 minutes, or until they’re brown and springy to the touch, depending on the size of your cupcake papers.
- To make the cream cheese frosting, sift the confectioners’ sugar into a large basin to remove any lumps.
- Using a paddle attachment, whip the room-temperature butter on medium speed in a stand mixer.
- Beat in the cream cheese until smooth, then stir in the vanilla and salt. Add the sifted confectioner’s sugar cup by cup, mixing until it is completely incorporated.
TIPS FOR USE IN THIS RECIPE
Do not under or over measure your flour! The most frequent error is to add too much flour to a recipe. Scales are the finest and simplest method to measure flour. Use a spoon to fluff up the flour before sprinkling it into the measuring cup, and level it off with a knife.
The batter should not be over-mixed! If you don’t mix until just mixed, the gluten in the wheat will be activated, resulting in a thick, gummy muffin.