Red Velvet Cupcake Recipe
Red velvet cupcakes are a classic dessert known for their striking red color, moist and fluffy texture, and tangy cream cheese frosting. Perfect for any occasion, these cupcakes combine a subtle cocoa flavor with a hint of vanilla and a slight tang from buttermilk. This recipe is beginner-friendly, with tips for achieving bakery-quality results and variations for dietary preferences. Whether you're baking for a celebration or a casual treat, these cupcakes are sure to impress.
Equipment
- Mixing Bowls These are used to combine wet and dry ingredients.
- Hand or Stand Mixer To cream butter and sugar effortlessly.
- Cupcake Tin and Liners Ensures evenly shaped cupcakes.
- Cooling rack Prevents cupcakes from becoming soggy as they cool.
Ingredients
- 2 ½ cups All-purpose flour Sifted for a light and airy texture
- 2 tbsp Cocoa powder Unsweetened for a subtle chocolate flavor
- 1 tsp Baking soda Reacts with vinegar for leavening
- ½ tsp Salt Balances sweetness
- ½ cup Unsalted butter Softened to room temperature
- 1 ½ cups Granulated sugar Provides sweetness and structure
- 2 large Eggs Adds richness and stability
- 1 cup Buttermilk Keeps cupcakes moist and tender
- 1-2 tsp Red food coloring Gel-based for vibrant color
- 1 tsp Vinegar Enhances the red hue
- 1 tsp Vanilla extract Adds depth of flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Sift the dry ingredients: flour, cocoa powder, baking soda, and salt. Set aside.
Mixing the Batter
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix buttermilk, red food coloring, vinegar, and vanilla extract separately.
- Gradually add the dry ingredients and the buttermilk mixture to the creamed butter and sugar, alternating between the two. Start and end with the dry ingredients. Be careful not to overmix.
Baking
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Measure ingredients accurately for consistent results.
- Avoid overbaking by checking the cupcakes a minute or two before the suggested time.