You will be pleasantly surprised by how easy it is to create these delightful Red Velvet Cupcakes from scratch! These cupcakes are all about that addictive cakey tenderness and the perfect pairing with my zingy cream cheese frosting. The incredibly soft texture and fluffy frosting will make you add these to your go-to recipes!
I’ve teamed up with the wonderful Nicole Richard, a talented contemporary romance author, and we’re about to bring you something truly special just in time for the Holidays!
Nicole’s new book, “A Sweet Christmas,” is a heartwarming romance with a sweet twist. Think a sexy hero, a bakery, and a whole lot of love. Plus, guess what? She’s featuring not one but two of my cupcake recipes in the book. The Red Velvet cupcake? It’s kind of a big deal. You’ll have to read the book to find out why!
Nicole is offering a 10% discount on the paperback version of her book with the code KALA23. You can grab your copy HERE
Get your SWEET copy TODAY!
Want to switch up the flavor profile of classic red velvet? Say hello to my Easy Mascarpone Espresso Frosting—adding hot coffee in these cupcakes would pair perfectly with an espresso frosting. So jump over and grab that recipe to top off your cupcakes!
Want more Chocolate!? Try my Decadent Chocolate Cake with Chocolate Ganache and Fresh Strawberry Hearts Recipe
Or are you looking for more coffee-inspired desserts? Try this Chocolate Coffee Cookie and Browned Butter Icecream Sandwich recipe
What is the Difference Between Chocolate Cake and Red Velvet Cake?
Now, you might be wondering, “What sets red velvet cake apart from chocolate cake?” The key difference lies in the subtle cocoa flavor and the addition of buttermilk and vinegar, which react with baking soda to create the signature reddish hue. Red velvet cake is known for its velvety texture, whereas chocolate cake tends to be denser and richer in cocoa flavor.
- Sugar: This sweetener is the heart of any delectable dessert, infusing our cupcakes with a delightful sweetness that also adds moisture.
- Vegetable Oil and Melted Butter: Butter creates a tight crumb and the oil locks in moisture ensuring each bite of our cupcakes is tender and utterly irresistible.
- Eggs: They play a vital role, offering both structure and a creamy richness that elevates the texture and flavor profile of our cupcakes.I use one egg and one yolk fo the perfect combination
- Buttermilk: The subtle tangy note is a classic red velvet ingredient..
- Vanilla Extract: I prefer LorAnn oils Organic Madigascar Vanilla Extract.
- Red Food Coloring: It’s the secret behind the iconic hue that defines Red Velvet. This vibrant touch brings visual delight to every cupcake, setting them apart with their stunning red appearance.
- Hot Coffee or Water: I prefer to add hot coffee here to enhance the small amount of chocolate in this cake and enrich the flavor. You can opt for hot water for a less intense chocolate flavor..
- White Distilled Vinegar: This humble ingredient is the key to achieving the perfect rise, creating cupcakes with a light and fluffy, divine texture.
- All-Purpose Flour: The structural backbone of our cupcakes, providing the necessary foundation for a tender and moist crumb.
- Baking Soda, Baking Powder, and Salt: This trio of leavening agents and salt work in harmony to ensure our cupcakes rise to perfection, achieving that impeccable balance of texture and taste.
- Unsweetened Cocoa Powder: Cocoa powder adds depth and complexity to the flavor profile, creating a nuanced chocolate undertone.
- Mixing bowls
- Whisk and spatula for mixing
- Cupcake tin and liners
- Measuring cups and spoons
- Oven for baking
- Wire rack for cooling
- Piping bag and tips (if you plan to pipe frosting)
Tips for Perfect Cupcakes:
1. Weigh Your Ingredients:
- For the most accurate results, weigh your ingredients with a digital scale. Precision in baking matters and a kitchen scale can be your best friend.
2. Room Temperature Ingredients:
- Make sure your eggs, buttermilk, and other dairy ingredients are at room temperature. This ensures a smoother batter and better rise.
3. The Butter-Oil Duo:
- Combining both butter and oil in your recipe results in a moist and fluffy cupcake. The butter adds flavor, while the oil contributes to the moist texture.
4. No Refrigeration:
- Don’t refrigerate your cupcakes right away.. Instead, place them in a zip-lock bag to allow them to steam and come to room temperature. This keeps them soft and delicious. If you are not eating the cupcakes same day put in the fridge and allow to fully ocme to room temperature.
5. Whip the Frosting:
- When making cream cheese frosting, whip the butter for a minimum of 7 minutes. This extra step ensures a silky-smooth and fluffy buttercream.
GET THE RECIPE:
Red Velvet Cupcakes – These cupcakes are all about that addictive cakey tenderness and the perfect pairing with my zingy cream cheese frosting. The incredibly soft texture and fluffy frosting will make you add these to your go-to recipes!
For the CupcakeCake Batter:
- 195 grams (1.5 cups) sugar
- 94.5 grams (1/2 cup) vegetable oil
- 28 grams (2 tablespoons) melted butter
- 1 whole egg + 1 egg yolk (room temperature)
- 158 grams (3/4 cup) buttermilk ( room temperature )
- 2 teaspoons vanilla extract
- 1oz red food coloring (several drops)
- 80 grams (1/2 cup) hot coffee or water
- 2 teaspoons white distilled vinegar
- 200 grams (1.5 cups) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 22 grams (3- 4 TBS) unsweetened cocoa powder
For the Cream Cheese Frosting:
- 8 oz (1 cup) cream cheese, softened
- 8 oz (1 cup) unsalted butter, softened
- 5 cups powdered sugar
- 1 teaspoon white vinegar
- 3 teaspoons vanilla extract
- Preheat your oven to 350°F (180°C). Line a cupcake tin with cupcake liners. This recipe makes about 18 cupcakes.
- In a mixing bowl, whisk together the sugar, vegetable oil, melted butter, whole egg, and egg yolk until well combined.
- Add the buttermilk, vanilla extract, and red food coloring to the mixture and mix until it’s evenly red in color.
- In a separate bowl, combine the hot coffee and white distilled vinegar.
- In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and unsweetened cocoa powder.
- Gradually add the dry and wet ingredients, alternating with the coffee-vinegar mixture. Begin and end with the dry ingredients, mixing until just combined after each addition.
- Divide the cupcake batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the cupcake tin for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container or bag to lock in maximum moistness.
- In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and softened butter until creamy and well combined.
- Gradually add the powdered sugar vinegar and vanilla extract and continue to beat until the frosting is smooth and fluffy, about 8 minutes, scraping down the bowl as needed.
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.
Preheat the Oven:
2. Prepare the Cupcake Batter:
Fill the Cupcake Liners:
Bake the Cupcakes:
Prepare the Cream Cheese Frosting:
Frost the Cupcakes:
Serve and Enjoy
Did You Make This Recipe?
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