Red Velvet Cupcakes with Cream Cheese Frosting
are a beloved dessert that combines rich flavor, a hint of chocolate, and a signature red hue, all crowned with a smooth, tangy cream cheese frosting. These cupcakes offer the perfect blend of visual appeal and indulgent taste, making them a popular choice for celebrations, holidays, and special occasions.
The history of Red Velvet Cupcakes is as rich as their flavor. Originating in the early 20th century, red velvet cake gained popularity during the Great Depression when food coloring companies like Adams Extract promoted recipes using their red dyes. The cake’s slight cocoa flavor paired with its dramatic red hue became an instant hit. Some accounts trace the origins further back to the Victorian era, where velvet cakes referred to desserts with a soft, tender crumb. Over time, the large red velvet cakes of old were transformed into individual cupcakes, retaining their charm while becoming more convenient for parties and personal servings. The pairing with cream cheese frosting became more common in the mid-20th century, offering a tangy balance to the sweet, cocoa-tinged base.
Ingredients Breakdown
for Red Velvet Cupcakes includes a thoughtful blend of components that contribute to their unique texture and taste. The dry ingredients typically include all-purpose flour, unsweetened cocoa powder (a small amount for a subtle chocolate flavor), baking soda, and salt. The wet ingredients bring richness and moisture and usually consist of buttermilk, eggs, vegetable oil (or sometimes butter), vanilla extract, white vinegar, and red food coloring. The acid from the vinegar reacts with the baking soda and buttermilk, contributing to the tender crumb and enhancing the red hue. For the frosting, cream cheese (softened), unsalted butter, powdered sugar, and a splash of vanilla extract are whipped together to create a creamy, spreadable topping.
Step-by-Step Recipe:
Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring. In another bowl or measuring cup, combine the buttermilk and vinegar. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, then the vanilla, and beat until fluffy. Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
Tips for the Perfect Red Velvet Cupcake include using room temperature ingredients to ensure smooth mixing and better texture. Do not skip the vinegar or buttermilk, as they are crucial for both texture and flavor. Use gel food coloring for a more intense red without thinning the batter. Avoid overbaking to keep the cupcakes moist; start checking for doneness at the lower end of the baking time. When making the frosting, ensure your cream cheese and butter are both soft to avoid lumps. Chill the frosting slightly if it’s too soft to pipe.
Variations and Customizations are endless. You can make mini red velvet cupcakes for bite-sized treats or use the batter for a layer cake. For a twist, fill the cupcakes with a cream cheese or chocolate ganache center. Top them with sprinkles, red velvet cake crumbs, or fresh berries for added flair. Those seeking a flavor twist might add a hint of espresso powder to the batter to deepen the cocoa notes or infuse the frosting with citrus zest or maple syrup. To make them more festive, consider coloring the frosting with natural tints like beetroot powder or using themed cupcake liners and toppers.
Health Considerations and Nutritional Value: While undeniably indulgent, red velvet cupcakes can be modified for dietary needs. A typical cupcake contains around 250–400 calories depending on size and frosting. They are high in sugar and fat, primarily from the cream cheese frosting and oil. For a lighter version, substitute applesauce for part of the oil, use low-fat cream cheese, and reduce the sugar slightly. Gluten-free flour blends can be used for a celiac-friendly treat. Vegan adaptations include plant-based milk with vinegar instead of buttermilk, flax eggs, and vegan cream cheese and butter. Be mindful of the red dye used—natural alternatives like beet juice or pomegranate powder are gentler options.
FAQ: Can I freeze red velvet cupcakes? Yes, you can freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving. Can I make them without food coloring? Absolutely—the red coloring is for visual appeal and doesn’t affect flavor. Why is vinegar used in the recipe? Vinegar reacts with baking soda and buttermilk to create a light, fluffy texture. How do I store frosted cupcakes? Store in an airtight container in the fridge for up to 4 days. Let them come to room temperature before serving for the best texture. What if I don’t have buttermilk? Mix one tablespoon of vinegar or lemon juice with a cup of milk and let it sit for 5 minutes to create a buttermilk substitute.
Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
- 2 large eggs separated and brought to room temperature
- 1 and 1/3 cups 166g all-purpose flour, measured by spooning and leveling
- 1/4 cup 32g cornstarch
- 1/2 teaspoon baking soda
- 4 teaspoons 7g natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup 56g or 4 tablespoons unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/2 cup 120ml canola oil or vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- Red food coloring liquid or gel, as preferred
- 1/2 cup 120ml buttermilk, at room temperature
- Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (177°C) and line a standard 12-cup muffin tin with paper liners. Since this recipe yields 14 cupcakes total, you’ll need to bake the remaining two in a second, smaller batch.
- In a medium mixing bowl, using either a hand mixer or a stand mixer fitted with the whisk attachment, beat the two egg whites on high speed until soft peaks form. This should take about 2–3 minutes. (If you’d like a visual reference, see the soft peaks photo in the yellow cupcakes with milk chocolate frosting post.) Once whipped, set the egg whites aside.
- Sift together the flour and cornstarch to ensure they are fully combined. In a separate medium bowl, whisk the sifted mixture with the baking soda, cocoa powder, and salt. Set aside.
- In a large bowl using a mixer fitted with the paddle attachment, beat the softened butter on high speed for about 1 minute until smooth and creamy. Add the granulated sugar and continue to beat on high for 2 more minutes until the mixture is fairly well creamed. Use a silicone spatula to scrape down the sides and bottom of the bowl as needed. Add the oil and mix on high for another 2 minutes. The butter may separate slightly or appear uneven when combined with the oil—this is completely normal.
- Add in the two egg yolks and vanilla extract, then beat on medium-high speed until fully incorporated. Scrape the bowl again as needed. Mix in the vinegar and red food coloring, adjusting the amount until you reach your preferred shade (about 2 tablespoons is typically enough). With the mixer on low speed, add the dry ingredients in three portions, alternating with the buttermilk. Begin and end with the dry mixture, mixing only until just combined with each addition. Be careful not to overmix.
- Gently fold the whipped egg whites into the batter using a rubber spatula or wooden spoon. The finished batter should be smooth, silky, and slightly thick. If you notice some small pieces of butter still visible in the batter (as occasionally happens), don’t worry—they will melt during baking and add extra richness to the cupcakes.
- Spoon the batter into the prepared cupcake liners, filling each about halfway to two-thirds full. Bake for 20–21 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean. Avoid overbaking, as that can dry out the cupcakes. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare your cream cheese frosting. Once the cupcakes are fully cooled, frost them just before serving. A Wilton #12 round tip works well for piping the frosting—avoid using a star tip, as this particular frosting is a bit too soft to hold detailed shapes.