Red Velvet Cupcake
I was never a huge fan of red velvet cake until recently. I don’t have anything against it. It’s just that I’ve always been into what I’ve been accustomed to (cheesecake 🙂 ). But there was this one day I had no choice but to get a red velvet cake, and, oh my, I really fell in love with it. It was moist and buttery.
It was also filled with vanilla flavor and a hint of chocolate, not to mention the cream cheese frosting. Since then, it became one of my favorites. In fact, I had a red velvet cake for my birthday. 🙂
Months ago, we featured red velvet cake recipe. But this time, our star is red velvet cupcake. It’s as delicious as the bigger version. It is soft, beautiful, dreamy, light, delicate, and dramatic. The taste is as gorgeous as it looks. With that said, serving some red velvet cupcakes for dessert during a party or even when you are simply having a simple family dinner would be an excellent idea. Each bite would give you that luxurious feeling. And I’m sure, one is not enough so make sure to make a huge batch! 🙂
Fluffy, moist, buttery, and gorgeous – that’s what these red velvet cupcakes are. They are so vibrant and delicious. What’s more? They are topped with the best-ever cream cheese frosting, making them a decadent treat.
1 1 /4 c. cake flour
- 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1 tbsp. unsweetened cocoa powder
1/4 c. butter (softened)
2 tbsp. red food coloring
1 large egg (at room temperature)
1 tsp. vanilla extract
1/2 c. buttermilk
1/2 tsp. white vinegar
cream cheese frosting (for topping)
- Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
- Using the bowl of a stand mixer or a large bowl with a handheld mixer, combine the cake flour, baking soda, baking powder, salt, sugar, and cocoa powder.
- Add the butter, food coloring, and egg to the dry ingredients. Blend until fully combined.
- Combine the vanilla, vinegar, and buttermilk in a small bowl. Gradually mix into the flour mixture until well combined. Make sure not to overmix.
- Divide the batter evenly into the prepared muffin cups. Do not fill them up more than 2/3 of the way full.
- Bake for about 20 to 25 minutes.
- Let the cupcakes cool in the tins before transferring them to a wire rack to completely cool.
- Frost the cupcakes once they are completely cool.
- These cupcakes will last for up to two days as long as you store them in the fridge in an airtight container. If you want them to last longer, freeze them.
You can make red velvet cupcakes one day in advance. You simply have to keep them in an airtight container at room temperature. You can also frost them one day in advance, but make sure to keep them in the fridge, covered.