Introduction
Get ready to indulge in a classic treat that’s as delightful to look at as it is to eat. These red velvet cupcakes are a stunning crimson color with a velvety texture that just melts in your mouth. Topped with rich cream cheese icing, each cupcake is a burst of flavor that’s perfect for special occasions or simply to brighten your day. Whether you’re baking for a birthday, a holiday, or just because, these cupcakes are sure to impress!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Icing:
- 8 oz cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 cupcakes
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cheerful cupcake liners.
- In a large mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt, creating a light and airy mixture.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until everything is thoroughly combined, creating a rich and vibrant batter.
- Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; you want those cupcakes to stay fluffy!
- Using a scoop or measuring cup, evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow for rising.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean, leaving you with perfectly tender cupcakes.
- Once baked, allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- For the luscious cream cheese icing, beat together the cream cheese and butter in a bowl until smooth and creamy, inviting that rich aroma.
- Gradually add in the powdered sugar and vanilla extract, mixing until the icing is well combined and fluffy, ready to top your cupcakes with a heavenly layer.
- Once the cupcakes are cool, frost them generously with your cream cheese icing, and prepare for the compliments to roll in!
Notes or Tips
For an extra splash of color, consider topping your iced cupcakes with red sprinkles or fresh berries. If you want to make these cupcakes ahead of time, they store well in an airtight container for 2-3 days, but trust me, they won’t last that long!
Cooking Techniques
Mastering the art of cupcake baking can lead to delightful rewards. Make sure to measure your ingredients accurately for the best results, and don’t rush the cooling process – it’s essential for achieving the perfect frosting. Also, using room temperature ingredients allows for a better emulsification, creating a smoother batter.
FAQ
Can I use a gluten-free flour for this recipe?
Absolutely! Just be sure to use a gluten-free all-purpose flour blend that contains xanthan gum to help the cupcakes hold their shape.
How can I make these cupcakes more chocolaty?
If you’re a chocolate lover, feel free to add an extra tablespoon of cocoa powder to the dry ingredients for a richer flavor.
Conclusion
These red velvet cupcakes with cream cheese icing are not just a dessert; they’re a celebration in a bite! Their rich flavor and stunning appearance make them a hit at any gathering. So gather your ingredients and let the baking begin, because a delightful kitchen experience awaits you with each step. Enjoy every moment and every bite!