With Valentine's Day approaching, now is the time to start thinking about a romantic dessert, such as these red velvet cupcakes made with vanilla cake batter and a touch of cocoa.
The crimson chocolate cake is topped with Cream Cheese frosting and red velvet crumbs for a perfect finish.
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How to Make Red Velvet Cupcakes
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350—line three cupcake pans with paper liners. Lightly grease the tops of the pans with nonstick cooking spray. Sift the flour, baking powder, and cocoa powder into a large bowl. Whisk together the buttermilk, food coloring, vanilla extract, and clear vanilla in another large bowl.
In the bowl 0of a stand mixer with the paddle attachment, cream the butter, avocado, sugar, salt, and butter on medium speed until lightened in color, about 2 to 3 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula.
Return the mixer to medium speed, slowly add the eggs, and beat until fully incorporated.
At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
Mix until just combined and a smooth batter is formed. Mix the vinegar and baking soda in a small bowl, and when it foams, add it to your cupcake batter. Fold it in just until it’s combined, about a minute. Be careful not to overmix the batter!
Divide the cake batter evenly among the prepared cupcake pans, filling ¾ of the way full. Bake the red velvet cupcakes for 25 to 30 minutes or until the cupcakes pull away from the side of the pans and a toothpick is inserted in the center of the red velvet cupcakes to come out clean.
Let the red velvet cupcakes cool on a wire rack for about 15 minutes, remove them from the pans, and set them on a wire rack to cool completely.
How to Make Cream Cheese Frosting
In a standing mixer fitted with the paddle attachment or with a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, butter, and powdered milk if using on low speed until incorporated.
Increase the speed to high, and mix until just combined, about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.) Don’t whip!
Reduce the speed of the mixer to low. Add the pure vanilla extract and clear vanilla, raise the speed to high, and mix briefly until smooth (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff before using.
How to Assemble
In the bowl of a food processor, add 1 red velvet cupcake. Pulse until fine crumbs and set aside. Alternatively, you can crumble with your fingers.
Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the red velvet cupcakes. Sprinkle the top of each cupcake with the red velvet cupcake crumbs. Enjoy!
Related Recipes:
- Red Velvet Cake
- Classic Carrot Cupcakes
- Coconut Cake
- Banana Cake with Chocolate Icing
- Chocolate Cupcakes
- Apple Cake
- Coconut Cupcakes
📖 Recipe
Easy Red Velvet Cupcakes
Ingredients
For the Red Velvet Cupcakes:
- 375 g (3 cups) all-purpose flour
- 450 g (2-¼ cups) granulated sugar
- 15 g ( 1 tablespoon) baking powder
- 5 g (1 teaspoon) baking soda
- ½ teaspoon Kosher salt
- 30 g (4 tablespoons) unsweetened cocoa powder
- 170 g (1 stick plus 4 tablespoons) unsalted butter , at room temperature
- 62.5 ml (¼ cup) avocado oil
- 425 ml (1-¾ cups) buttermilk , at room temperature
- 3 large eggs, at room temperature
- 1 oz (2 tablespoons/ 28g ) gel based red food coloring such as Red Red Wilton brand or liquid red food coloring
- 15 ml (1tablespoon) white distilled vinegar
- 15 ml (1 tablespoon) pure vanilla extract
- 10 ml (2 teaspoons) Grand Marnier or pure vanilla extract
For the Cream Cheese Frosting:
- 226g (8 oz) full-fat cream cheese, softened
- 248 g (2 cups) sifted confectioners’ sugar
- 113 g (1 stick) unsalted butter, softened
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla
- ½ tablespoon powdered milk such as Nido Brand optional
Instructions
For the Red Velvet Cupcakes
- Preheat the oven to 350. Line three cupcake pan with paper liners. Lightly grease the tops of the pans with nonstick cooking spray. In a large bowl, sift together the flour, baking powder, and cocoa powder. In another large bowl, whisk together the buttermilk, food coloring, vanilla extract, and clear vanilla.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, avocado, sugar, salt, and butter on medium speed until lightened in color, about 2 to 3 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Return the mixer to medium speed and slowly add the eggs and beat until they are fully incorporated.
- At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix until just combined and a smooth batter is formed. In a small bowl, mix the vinegar and baking soda, and when it foams, add it to your cupcake batter. Fold it in just until it’s combined, about a minute. Be careful not to overmix the batter!
- Divide the cake batter evenly among the prepared cupcake pans, filling ¾ of the way full. Bake, the red velvet cupcakes for 25 to 30 minutes or until the cupcakes, pulls away from the side of the pans and a toothpick is inserted in the center of the red velvet cupcakes comes out clean. Let the red velvet cupcakes cool on a wire rack for about 15 minutes, remove the red velvet cupcakes from the pans, and set them on a wire rack to cool completely.
How to Make Cream Cheese Frosting
- In a standing mixer fitted with the paddle attachment or with a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, butter, and powdered milk if using on low speed until incorporated. Increase the speed to high, and mix until just combined about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.) Don’t whip!
- Reduce the speed of the mixer to low. Add the pure vanilla extract and clear vanilla, raise the speed to high and mix briefly until smooth (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff before using.
How to Assemble
- In the bowl of a food processor, add 1 red velvet cupcake. Pulse until fine crumbs and set aside. Alternatively, you can crumble with your fingers.
- Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the red velvet cupcakes. Sprinkle the top of each cupcake with the red velvet cupcakes crumbs. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
