Classic Red Velvet Cupcakes

Name: Classic Red Velvet Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 cupcakes
Cuisine: American
Ingredients: 1 1/4 cup all-purpose flour (spooned and levelled); 1 tbsp unsweetened cocoa powder; 1/4 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter (softened); 1 large egg (at room temperature); 1 tsp vanilla extract; 1/2 cup buttermilk (at room temperature); 1 tbsp red gel food colouring; 225 g cream cheese (softened); 1/2 cup unsalted butter (softened); 2 cup icing sugar (sifted); 1 tsp vanilla extract

40 min 12 cupcakes Medium

All Recipes

Delight in these classic red velvet cupcakes with a hint of cocoa and topped with creamy cream cheese frosting.

Prep

20 min

Cook

20 min

Total

40 min

Servings

Difficulty

Medium

Red Velvet Cupcakes are a classic treat known for their beautiful red colour and subtle hint of cocoa. These cupcakes offer a perfect balance of moist cake and rich cream cheese frosting, making them a favourite for any occasion. Traditionally, red velvet cake has been a staple in Southern cuisine, but its popularity has spread far and wide due to its unique texture and flavour. Whether you're preparing them for a special occasion or just because, these cupcakes are sure to impress.

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Pro tip: Using liners helps in easy removal and a cleaner presentation.

Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

Pro tip: Sifting the dry ingredients ensures no lumps and even distribution.

Cream Butter and Sugar

In a large bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

Pro tip: Mix at medium speed to incorporate air, ensuring a light texture.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix in red food colouring.

Pro tip: Do not overmix to keep the cupcakes tender.

Fill and Bake

Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Prepare Frosting

While cupcakes cool, beat cream cheese and butter until smooth. Gradually add icing sugar and vanilla, beating until creamy.

Pro tip: For a firmer frosting, refrigerate for 30 minutes before using.

Frost Cupcakes

Once cupcakes are completely cool, use a piping bag or spatula to frost each cupcake with cream cheese frosting.

Pro tip: Garnish with red sprinkles or a small edible flower for a decorative finish.

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Tips & Tricks

Ensure all ingredients are at room temperature before starting.
Use gel food colouring for a vibrant red hue.
Do not overmix the batter to keep cupcakes tender.
Let cupcakes cool completely before frosting to prevent melting.

Frequently Asked Questions

What is the key to moist red velvet cupcakes?

Using buttermilk and not overmixing the batter are crucial for keeping red velvet cupcakes moist.

Can I use liquid food colouring?

Yes, you can use liquid food colouring, but you may need more to achieve the same vibrant red hue.

How do I store red velvet cupcakes?

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Frost them on the day of serving.

Can I make these cupcakes in advance?

Yes, you can bake and freeze the cupcakes in advance. Make the frosting fresh and frost them on the day of serving.

What if I don't have buttermilk?

You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Serving Suggestions

Serve these cupcakes as a delightful end to any meal. They pair beautifully with a cup of coffee or a glass of cold milk. To make ahead, store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Frost on the day of serving for best results.