Classic Red Velvet Cupcakes with Cream Cheese Frosting
1 hour 15 minutes
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About Classic Red Velvet Cupcakes with Cream Cheese Frosting
Indulge in the rich, decadent flavor of classic Red Velvet Cupcakes, perfectly complemented by a tangy cream cheese frosting. This recipe delivers moist, tender cupcakes with a vibrant red hue and a delightful balance of sweetness and subtle cocoa notes. It's the perfect treat for holidays, celebrations, or simply a cozy afternoon.These cupcakes are surprisingly easy to make, even for beginner bakers! The detailed instructions guide you through each step, ensuring a flawless result every time. Prepare to be amazed by how simple it is to create these show-stopping desserts.Get ready to impress your friends and family with these irresistible Red Velvet Cupcakes. They're guaranteed to be a crowd-pleaser!
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
For the Red Velvet Cupcakes
- 175 gm All-Purpose Flour
- 2 Large Eggs room temperature
- 1.5 tsp Vanilla Extract
- 25 gm Cocoa Powder unsweetened
- 175 gm Butter omit the salt in the batter, softened; if using salted butter, unsalted
- 0.5 tsp Baking Soda
- 220 gm Sugar granulated
- 1/4 - 1/2 tsp Salt use less if using salted butter
- 1-2 tsp Food Coloring liquid or gel; add gradually to reach desired color, red
- 150 ml Water
For the Cream Cheese Frosting
- 224 gm Cream Cheese softened to room temperature
- 60 gm Butter softened to room temperature, unsalted
- 240 gm Sugar also known as icing sugar, powdered
- 20 ml Milk
- 1 tsp Vanilla Extract
Instructions
Prepare the Cocoa Mixture
- Boil 150 ml of water and whisk in the cocoa powder until smooth. Set aside to cool completely.
Combine Wet Ingredients
- In a large bowl, whisk together the cooled cocoa mixture, eggs, and vanilla extract until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, granulated sugar, baking soda, and salt.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Then, add the softened butter and mix on medium speed for 1-2 minutes until well incorporated.
Add Food Coloring
- Stir in the red food coloring, a little at a time, until you reach your desired shade of red. Mix for another 30 seconds.
Bake the Cupcakes
- Preheat your oven to 350°F (180°C). Line a muffin tin with 16 cupcake liners. Fill each liner about ¾ full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
- In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and mix until incorporated.
- Gradually add the powdered sugar, one-third at a time, mixing on low speed until smooth and fluffy. Add a tablespoon or two of milk if needed to reach desired consistency.
Frost and Decorate
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Chill the frosted cupcakes for at least 30 minutes to allow the frosting to set. Decorate as desired.
Recipe Notes
Expert Tips for Perfect Red Velvet Cupcakes:
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for optimal mixing and texture. This helps create a lighter, fluffier cupcake.
- Don't Overmix: Overmixing the batter can lead to tough cupcakes. Mix just until the ingredients are combined.
- Cool Completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- Get Creative with Frosting: Experiment with different piping techniques and decorations to personalize your cupcakes. Add sprinkles, chocolate shavings, or fresh berries for extra flair.
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Recipe Nutrition
Calories: 852kcalCarbohydrates: 104gProtein: 8gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 177mgSodium: 422mgPotassium: 183mgFiber: 2gSugar: 78gVitamin A: 1565IUCalcium: 69mgIron: 2mg
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3 Comments
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This is so inspiring! Can’t wait to cook it.
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