Sift together the The best, classic, light and fluffy, soft and moist red velvet cupcakes recipe from scratch, topped with tangy cream cheese frosting, homemade with simple ingredients. Beat in eggs, 1 at a time. If you don't have buttermilk, you can make your own: see my post about. I have been making this frosting for years. It is truly a unique cake flavor, and it must be made just right in order to be absolutely out-of-this-world delicious. Quickly beat it into the cupcake batter. Thanks for the great recipe. Increase mixer speed to medium-high and beat for 2 minutes. Spoon batter evenly into the cupcake liners filling 1/2 to 2/3 of the way full (I like to use an ice cream scoop with a trigger-- one. I followed the recipe to the letter and apart from my blunder of filling the cupcakes 3/4 full instead of 2/3 full as instructed, these were fantastic! Believe me, I understand the attraction. All oil? In a separate bowl sift together the powdered sugar and cornstarch (if using). Plus, the vanilla compliments everything in the cake. And they have to have a mild chocolate flavor, slight tanginess and a beautiful bright red color. Allow the cupcakes to cool in the pan for 5-10 minutes, before removing from the pan and continuing to cool on a wire rack. Fluffy, soft, buttery and moist with the most perfect velvet texture! Though the red velvet cupcake itself is pretty impressive, my favorite part about this cupcake is its combination with cream cheese frosting. I love a good, classic red velvet cupcake with cream cheese frosting. One of the most requested recipes I’ve had in the last couple of months has been for red velvet cupcakes. I'm so glad you found my blog! Add 1 teaspoon white vinegar (or lemon juice) to 1/2 cup of milk (I recommend 1%, 2% or whole milk). RED VELVET CUPCAKES. Like 10 years. No one will know there are any vegetables in there, so we won’t tell if you don’t! Sure, there are many cake recipes out there, but this Red Velvet Cake With Cream Cheese Frosting is simply THE best. Filed Under: Cupcakes, Frostings & Icings, Red Velvet, Seasonal, Valentine's Day Recipes Tagged With: buttermilk, cream cheese, distilled white vinegar, powdered sugar, red food coloring, unsweetened cocoa powder, vegetable oil, Red velvet is ALWAYS a good idea! You are amazing! I am planning to make these, but only have the Wilton gel food colors. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Happy holidays! Here you'll find quality tested recipes for all things sweet, along with all the tips you'll need for success in the kitchen. Thanks! Perfection is the word that comes to mind when describing this recipe. Help spread the word. Like Chocolate Texas Sheet Cake, this Red Velvet Cake is great for potlucks, summer cookouts, or parties.Simply frost with Cream Cheese Frosting, or add sprinkles or heart-shaped candies to make it extra special.For more chocolate flavor, top with mini chocolate chips or a Chocolate Ganache drizzle. I am confident to say that these are the best ever, most amazing, ultimate red velvet cupcakes!!! THE SECRET TO MOIST RED VELVET CAKE AND CUPCAKES, HOW TO MAKE RED VELVET CAKE AND CUPCAKES FLUFFY. ***Store cupcakes in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 3 days. Hi can I omit the shortening from the frosting? While you’re welcome to use whatever food coloring you’d like, I encourage you to use gel colors (my favorite are Americolor) like we did in my red, white, and blue swirl bundt cake. Turn off the mixer and scrape down the sides of the bowl as needed. Add the egg yolks, vanilla extract, vinegar, and food coloring and beat again on medium speed until everything is combined. So there. ; For a richer red color red velvet cupcakes, you can reduce the amount of cocoa powder in this recipe from 1 to 2 tbsp, however, this will affect the overall flavor of the cake. Use real butter – not margarine. Great moisture, but missing that buttery flavor. These truly look like the best red velvet cupcakes Lynn, like as good as Sprinkles! It is also slightly chocolatey due to the presence of cocoa. They need to be moist and fluffy with a soft cupcake crumb. The best way to make cupcakes without eggs is finding the right combination of leavening agents, such baking powder and/or baking soda, and acids, such vinegar, lemon juice, buttermilk, yogurt, sour cream… Will this frosting stand up for decorating? Classic Buttercream Frosting would also taste great on this cake! Remove the cupcakes from the fridge 1 hour before enjoying.Â. Thank you for sharing. I believe anyone can make tasty, homemade desserts and treats. Preheat oven to 350 degrees. Light & fluffy, perfectly moist Red Velvet Cupcakes topped with tangy cream cheese frosting. I have been looking for the most perfect red velvet cupcake recipe for YEARS!! Did you also know that it’s not a vanilla cake nor is it not a chocolate cake? And can I add another tsp of white vinegar?? Great question– I’ve updated the recipe to reflect weight in grams for ingredients. With the mixer on low, add the powdered sugar, vanilla, and salt. Onto the oh-so-dreamy cream cheese frosting that tops these beautiful red cupcakes. It also gives a slightly tangy taste to the cupcakes that’s key for red velvet. Mix the red food coloring into the buttermilk before adding it to the batter. And IT. You’ll be left with a sweet and slightly tangy frosting that absolutely melts in your mouth. Since gel colors are so concentrated, you don’t have to worry about them thinning out your batter. Do not overmix batter. Sift the cake flour and cocoa powder together first to remove any lumps. Now. I don’t have nearly as many cupcake recipes on my blog as I have in my back baking pocket, so I decided some RV cuppies were the perfect way to grace my blog’s recipe collection with a basic cupcake/cake and a base cream cheese frosting for creating fun variations on both later in blog life. Over the years, I’ve discovered that red velvet cupcakes tend to dry out more quickly than I’d prefer, so let’s talk first about how we keep them nice and moist without being dense (because red velvet is not supposed to be the tiniest bit dense!). I love frosting cupcakes with it, because it’s stiff enough to pipe a big, beautiful swirl on top of a cupcake. Then over the years, red food coloring was added to the recipe to exaggerate the red color. Is it really all that bad to have red velvet all year round? Lynn, I think this is going to be the cupcake recipe we use for our wedding cupcakes! Is there a difference between your measurements for the butter and one stick butter?? Contrary to popular belief, the Red Velvet Cake is actually more than just a bottle of red food dye mixed into plain cake batter. In this FREE email series, I'll send you 5 classic cookie recipes along with ALL my tips & tricks. And, I had an ever harder time finding a cream cheese frosting … The flour + cornstarch totals 180g, so you’ll use 180g of cake flour (which is a LITTLE more than 1 and 1/2 cups, but I would recommend weighing). If you don’t have any cake flour, I’ve included a substitution in the recipe notes. Variations on a theme— they’re a favorite around here! Made entirely from scratch with a few tips and tricks, this is one cake … Mix in the cream cheese until evenly combined. These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy (approximately 2-3 minutes). Set aside or remove from mixer bowl and transfer to a smaller bowl. Preheat oven to 350 degrees. xx. Then add in the vanilla and salt. It also gives a slightly tangy taste to the cupcakes that’s key for red velvet. I adore me a good red velvet cupcake, but until recently I hadn't been able to find a recipe that was super moist. It’s the sweet marriage of buttermilk and vanilla with a little cocoa for good measure. Birthdays, Valentine’s Day, Christmas, the 4th of July – if you’re craving red velvet you NEED these in your life. And that is exactly what I did for these red velvet cupcakes with buttermilk! The recipe calls for 1/4 cup (or 4 Tablespoons/half a stick) of butter. Your email address will not be published. You can opt for a classic vanilla buttercream if you’d like, but the combination of light and tangy cupcakes with a sweet yet equally tangy frosting on top will just make you weak in the knees. In a large bowl using an electric mixer on medium speed, beat the butter until fluffy. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Not too sweet, just perfect. Stop and scrape down the sides of the bowl. Beat the dry ingredients (flour mixture) into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk mixture. Preheat the oven to 350F degrees. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. I originally posted this red velvet cupcake recipe a few years ago, but I wanted to make them even better. Store cupcakes covered tightly at room temperature up to 4 days or in the refrigerator up to 6 days. Line a muffin tin with paper liners and spray with cooking spray; set … This lemon cream cheese frosting is so bright; it’s got lemon juice, lemon zest, and lemon extract! No velvet cake would be complete with a signature sweet and tart cream cheese frosting! Red velvet cake is the queen of all layer cakes. The balance of cocoa was just right and the texture was exactly as it should be!! When it’s done right, red velvet is pretty hard to beat! Decorating These Red Velvet Cupcakes. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and … TO. I wanted the perfect red velvet cupcake recipe to be: The key ingredients in red velvet cake are the cocoa, baking soda, vinegar, buttermilk and of course the red food coloring. Beat the butter and sugar together until fluffy. If you must use food coloring, that’s totally fine. Did you know red velvet is one big science experiment? Amy, my love! The most incredible Red Velvet Cake with Cream Cheese Frosting! Whisk gently. I recommend having them all at room temperature – You can speed up the process by placing the eggs in a bowl of warm water for a few minutes, and microwaving the buttermilk for about 15 seconds. When the acid in the buttermilk and vinegar react with the cocoa – they give the cocoa a reddish tinge. Thanks for the catch! This is my best red velvet cake. You're awesome for doing it! The only red velvet recipe you need! As an Amazon Associate I earn from qualifying purchases. For one, it is a little tangy because of the buttermilk and vinegar. Your email address will not be published. So there will be a little piece of FAF at the TNL wedding after all! Plus, you’ll be ahead of the game for what I have up my sleeve for September and October (send good baking vibes)! I mean – homemade red velvet cake, filled with cheesecake, topped with cream cheese frosting… You’ll be left with a sweet and slightly tangy frosting that absolutely melts in your mouth. The reaction between these ingredients makes the cupcakes rise and brings out the red color. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Thanks so much, Laura! And sadly, I had to say no. Room temperature ingredients ensure that everything mixes together evenly without over mixing. I’ve included my favorite cream cheese frosting recipe into the recipe card below.Â. I am so excited for you!! Preheat the oven to 350ºF (177ºC). Set aside. I can honestly say that this is hands down, that these are my favorite red velvet cupcakes. Topped with luscious cream cheese frosting, they’re so delicious! If you don’t have buttermilk though, you can make your own by souring milk with a little white vinegar or lemon juice. (Or when I asked Jay to describe it, “super tasty”….. Clearly, the engineers have all the best words). With its rich and moist taste and texture, they are just as delicious as my Red Velvet Truffles as well as Red Velvet Crinkle … Line a muffin pan with muffin papers. Notify me via e-mail if anyone answers my comment. I think so. If you want cream cheese frosting that’s extra thick for piping, I recommend adding in 1/4 cup of cornstarch. Do just the eggs ahave to be room temp or does buttermilk need to be room temp as well? Mom, self-taught baker, cookbook author, biscotti lover, and sprinkle enthusiast. GUYS. Recipes for Sweet Treats & Kitchen Feasts. Gently fold the whipped egg whites into the batter with a spatula. Is this missing from the post? My frosting is like a cloud from cream cheese heaven. I know that red velvet is typically one of those flavors that pops up closer to Valentine’s Day, but I assure you, I have a very good reason for sharing these red velvet cupcakes and their complementary cream cheese frosting right at the start of fall. You can add another teaspoon of vinegar if you want to, though I’m not sure why you’d want to do that! Use cake flour for a lighter, more delicate texture. If it still looks like little pebbles – you aren’t done yet. Finally, my years long search is over. A cupcake classic! While the red velvet cupcakes cool, make the homemade cream cheese frosting. Line two 12-cup muffin tins with cupcake papers. Spoon the batter into the prepared muffin papers, filling each about 2/3 full. Hope this helps. Frost the cooled cupcakes with the red velvet cake frosting and optionally garnish with sanding sugar. Microwaving the beets and adding lemon juice for acidity helps retain their color, making the cupcakes even more red. Yes! Now – I love red velvet cupcakes with cream cheese frosting, but they need to be just right. Last but not least – we dissolve the baking soda into white vinegar, then beat the mixture into the cupcake batter. So clearly, I had to do some kitchen research. In the description, you mention the key ingredients being vinegar and buttermilk, but I don’t see the vinegar anywhere in the ingredient list and it’s not referenced in the instructions. Originally I had the recipe with sour cream – but I recently updated the recipe and found I preferred the results without it. In another large … Turns out, red velvet cake wasn’t originally bright red and dyed with food coloring like it is today. Without food coloring, this cake and frosting … If your frosting is too thick, add a splash of cream or milk to gradually thin it out. I made a note about how much to use in the recipe. Chocolate Cupcakes with Cream Cheese Frosting, Perfect White Cake with Vanilla Buttercream, Chocolate Cupcakes with Peanut Butter Frosting, A delicious red velvet flavor that has a hint of chocolate and slight tanginess. All you’ll need is a block of full fat cream cheese, butter, powdered sugar, vanilla, and a teeny bit of salt. **If you don't have buttermilk, add 1 teaspoon of white vinegar or lemon juice to 1/2 cup milk (I recommend 1%, 2% or whole milk). It’s my favorite cream cheese frosting … The airy egg whites will bring lift and pockets of air to your cupcakes, keeping them light while giving them that springy texture you look for in a good red velvet cake/cupcake. Now you certainly don’t have to put cream cheese frosting on top of your red velvet cupcakes. Your email address will not be published. A few months ago I received an email asking if I had a recipe for red velvet cupcakes. Mix in the … If you like red velvet, you’re going to LOVE these light and fluffy red velvet cupcakes! Set aside. You could also replace it with more butter 🙂, Oh I see, I will try more butter. All of the tips and tricks for making perfect red velvet cupcakes every single time! She’s tall, dramatic, and completely covered in silky cream cheese frosting. First made in the Waldorf Astoria Hotel (circa 1920), the now world famous Red Velvet Cake consists of a tender and moist vanilla cake batter, infused with cocoa powder, vinegar and buttermilk. The “velvet” part of its name comes strictly from its texture– a tight crumb made so by a reaction between baking soda and white vinegar, which also produce a satisfyingly tangy flavor. Is There a Buttermilk … These red velvet cupcakes came out perfect! I have grand plans for September’s and October’s Cakes of The Month, and we need to establish some basics before those happen (edit: here’s my black velvet layer cake!). Thank you. In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until soft peaks form (approximately 2 minutes). Sift the flour, cornstarch, cocoa powder, salt, and baking soda together into a medium size bowl. Line 2 (12-cup) muffin pans with cupcake papers. If you only have liquid food coloring, use approximately 2 Tablespoons. Fluffy and tangy cupcakes topped with a sweet cream cheese frosting. I think cream cheese frosting is the best reason for making red velvet cupcakes. Yes, I’ve taste tested my fair share of red velvet cupcakes and played around with different recipes-  but I didn’t feel like my own recipe experiments were any better than red velvet cupcakes from the bakery. The cupcakes are moist and the cream cheese frosting is a perfect complement. Red velvet in September. This ensures even distribution of the food coloring so that your cupcakes don’t look splotchy. 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Cake would be complete with a vanilla cream cheese frosting the time to comment I ’ ve tasted! My red velvet cupcakes with cream cheese frosting without buttermilk newsletter and receive my FREE email series, I used a 1M ) or a added to batter...

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