Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
Red Velvet Cupcakes are a beloved classic that brings a splash of color and a touch of decadence to any occasion. These cupcakes are not only visually stunning with their vibrant red hue, but they are also incredibly moist and flavorful. Topped with a rich and creamy vanilla cream cheese frosting, they are sure to impress your friends and family. Whether you’re celebrating a birthday, a holiday, or simply want to indulge your sweet tooth, these cupcakes will be the star of the show. Let’s dive into this delightful recipe that will have everyone asking for seconds!
Why This Recipe Works
This recipe for Red Velvet Cupcakes with Vanilla Cream Cheese Frosting works beautifully for several reasons. First, the combination of buttermilk and oil creates an incredibly moist texture that melts in your mouth. The hint of cocoa powder adds depth of flavor without overpowering the signature red velvet taste. The addition of yogurt ensures the cupcakes remain tender and fluffy, while the red food coloring provides that iconic rich hue. Topped with a creamy vanilla cream cheese frosting, these cupcakes are a perfect balance of sweetness and tanginess.
Gather These Ingredients
To make these delectable Red Velvet Cupcakes, you will need to gather the following ingredients:
- 1 large egg
- 1 cup granulated sugar
- 1 cup buttermilk (or 2 1/2 tablespoons powdered buttermilk mixed with 2/3 cup water)
- 1 cup canola oil
- 2 tablespoons vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted)
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 3 tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking soda
- Pinch of salt (optional and to taste)
- 1 to 2 tablespoons red food coloring (or as needed)
- 8 oz cream cheese, softened (I used Trader Joe’s soft spreadable light)
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 to 2 ½ cups confectioners sugar (or as necessary)
- Splash of cream or milk (only if necessary)
- Sanding sugar or sprinkles (optional for garnishing)
Recommended Tools
Before you start baking, make sure you have the following tools on hand:
- Muffin tin: A standard muffin tin will work perfectly for these cupcakes.
- Parchment liners: These will help prevent the cupcakes from sticking.
- Mixing bowls: You’ll need a few of different sizes for mixing and combining ingredients.
- Whisk and spatula: Essential for mixing your batter and frosting smoothly.
- Cooling rack: This will help your cupcakes cool evenly after baking.
- Piping bag: Optional, for a beautiful frosting finish.
Red Velvet Cupcakes with Vanilla Cream Cheese Frosting — Do This Next
Now that you have everything ready, let’s dive into the step-by-step process of creating these scrumptious Red Velvet Cupcakes.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with parchment liners to make removing the cupcakes easy once they’re baked.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the large egg and granulated sugar until well combined. Add in the buttermilk, canola oil, vanilla Greek yogurt, and vanilla extract. Mix until the mixture is smooth and well blended.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt (if using). This will ensure that your dry ingredients are evenly distributed and help to avoid clumps.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Now, add in the red food coloring—start with 1 tablespoon, and add more if you desire a richer color.
Step 5: Fill the Muffin Tin
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This will allow room for the cupcakes to rise without overflowing.
Step 6: Bake
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to prevent over-baking, as this can lead to a dry texture.
Step 7: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and allow them to cool in the muffin tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Step 8: Make the Frosting
While your cupcakes are cooling, it’s time to whip up that amazing vanilla cream cheese frosting. In a mixing bowl, combine the softened cream cheese and unsalted butter. Beat with an electric mixer until smooth and creamy. Gradually add the confectioners sugar and vanilla extract, mixing until combined. If the frosting is too thick, add a splash of cream or milk until you reach your desired consistency.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cool, it’s time to frost them. You can use a piping bag for a decorative touch or simply spread the frosting on with a spatula. For an extra festive look, sprinkle some sanding sugar or sprinkles on top for that finishing touch.
Seasonal Serving Ideas
These Red Velvet Cupcakes with Vanilla Cream Cheese Frosting are versatile and perfect for various occasions. Here are some seasonal serving ideas:
- Valentine’s Day: Decorate with heart-shaped sprinkles for a romantic touch.
- Christmas: Use red and green sprinkles to add a festive flair to your treats.
- Birthdays: Top with colorful candles and serve at a birthday party for a fun celebration.
- Picnics: Pack them in a cute box and take them along for a sweet surprise outdoors.
Avoid These Mistakes
While making Red Velvet Cupcakes, it’s essential to avoid common pitfalls to ensure the best results:
- Overmixing the batter can lead to tough cupcakes. Mix until just combined.
- Using too much or too little food coloring can affect the color and flavor. Start with a small amount and adjust as needed.
- Not allowing the cupcakes to cool completely before frosting can result in a melty mess.
- Skipping the sifting of dry ingredients may lead to clumps and uneven texture.
Prep Ahead & Store
If you’re planning ahead, you can prepare these cupcakes in advance:
The cupcakes can be baked and stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. The frosting can also be made ahead of time and stored in the refrigerator; just give it a good mix before using it. For best results, frost the cupcakes the day you plan to serve them to maintain their freshness and texture.
FAQ
Can I make these cupcakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for better texture.
Can I use milk instead of buttermilk?
While buttermilk adds a unique flavor and moisture, you can use regular milk. If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes to create a homemade buttermilk substitute.
What can I use instead of red food coloring?
If you prefer a natural alternative, you can use beetroot powder or juice to achieve a red hue. However, the color may not be as vibrant as the traditional food coloring.
How do I prevent my cupcakes from sinking in the middle?
Make sure your oven is preheated correctly and avoid opening the oven door during baking. Also, ensure that you’ve accurately measured your ingredients, as too much liquid can cause sinking.
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The Takeaway
These Red Velvet Cupcakes with Vanilla Cream Cheese Frosting are a delightful treat that brings joy and celebration to any occasion. With their moist texture, rich flavor, and stunning appearance, they are sure to be a favorite among family and friends. Whether you’re an experienced baker or just starting, this recipe is straightforward and yields delicious results. So why wait? Gather your ingredients and get baking — these cupcakes are waiting to be enjoyed!
Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with parchment liners.
- In a large mixing bowl, whisk together the egg and granulated sugar until well combined. Add in the buttermilk, canola oil, vanilla Greek yogurt, and vanilla extract. Mix until smooth.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Add in the red food coloring, starting with 1 tablespoon.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the cupcakes for 18-20 minutes, or until a toothpick comes out clean.
- Once baked, cool the cupcakes in the muffin tin for about 5 minutes, then transfer to a cooling rack.
- In a mixing bowl, combine the softened cream cheese and unsalted butter. Beat until smooth. Gradually add confectioners sugar and vanilla extract, mixing until combined.
- Once the cupcakes are cool, frost them using a piping bag or a spatula. Garnish with sanding sugar or sprinkles if desired.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Store baked cupcakes in an airtight container at room temperature for up to 3 days.
- Frost the cupcakes the day you plan to serve them for best freshness.
