Red velvet cupcakes are a great crowd pleaser. Almost every wedding or party I've been to had red velvet cake. They are really a simple cake though. Red velvet cake is essentially red chocolate cake. But man, is it delicious!
I have been working on this red velvet cupcake recipe for a while now, perfecting it so that it is moist, light, and has that perfect red velvet flavor.
This red velvet cupcake recipe is very simple! Start by putting the room temperature butter and sugar into a mixing bowl. Cream the two together until they are lighter in color and looks fluffy.
Slowly add the eggs and vanilla, and mix them until well combined.
Sift the dry ingredients together into a bowl. The dry ingredients are the cake flour, cocoa powder, baking soda, salt, and baking powder. Slowly add half of the dry ingredients into the bowl.
Then, add half of the buttermilk. Add the rest of the dry ingredients and then the rest of the buttermilk. Mix it all until it is combined.
Add the red food dye, and mix it until it is well incorporated. You may need to scrape the sides of the bowl to make sure the entire mixture turns red.
Prepare your muffin tin/cupcake pan by putting some cupcake liners in it. I used a cookie scoop and put two scoops in each liner.
Bake at 350 degrees Fahrenheit for about 15 minutes.
This recipe can also be made into cakes instead of cupcakes. It will yield 2-6" round cakes, or 1-8" round cake. They will of course take longer to bake. The 6" takes about 25-30 minutes, and the 8" takes about 35-40 minutes.
My cream cheese frosting recipe is also very simply. Simplicity is best!
Take your room temperature cream cheese and butter, and put it in a mixing bowl. Beat them together for a few minutes, until they are very smooth, and there are no lumps.
Slowly add the powder sugar and flavorings, and keep mixing until the frosting is very smooth.
When you aren't using the frosting, keep it in the fridge. When you are ready to use it to frost the cake or cupcakes, let it sit at room temperature for about 20-30 minutes.
Frost your red velvet cupcakes with the cream cheese frosting, and enjoy!
This classic red velvet cake is even better with homemade cream cheese frosting!
The red velvet cake recipe will also make 2-6" round cakes, and 1- 8" round cake. Baking time varies for the cakes. A 6" takes about 25-30 minutes, and an 8" takes about 35-40 minutes.
I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.
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