Red Velvet Cupcakes Recipe
There’s something undeniably special about Red Velvet Cupcakes. These rich, vibrant treats offer a visual and culinary experience that stands out from the rest. The striking deep red color, combined with the perfect balance of cocoa and vanilla, creates an indulgent yet subtly complex flavor profile. Whether for a special occasion or just because, these cupcakes are sure to impress both in taste and presentation.
Ingredients Overview
The key to making exceptional Red Velvet Cupcakes is using high-quality ingredients.
For the cake, butter adds richness, while the combination of cocoa powder and McCormick Red Food Color gives the cupcakes their signature flavor and hue. Using pure vanilla extract ensures a depth of flavor that enhances every bite. The eggs, sour cream, and milk contribute to a tender crumb, making the cupcakes incredibly moist.
The frosting is just as important. Softened cream cheese, butter, and sour cream combine for an ultra-smooth texture. The addition of vanilla and confectioners’ sugar creates a perfectly balanced frosting that’s creamy without being overwhelmingly sweet. Each ingredient plays a crucial role in delivering both flavor and texture, ensuring every bite is as delightful as the last.
Step-by-Step Instructions
Creating these cupcakes requires attention to detail, but the process is straightforward when broken down into manageable steps.
First, you’ll want to sift together the dry ingredients. This includes flour, cocoa powder, baking soda, and salt. Sifting helps eliminate lumps and ensures even distribution of the ingredients, which is key for achieving a uniform batter. Setting the dry mixture aside for later keeps the process organized.
Next, in a large mixing bowl, beat the butter and sugar together. The goal here is to create a light, airy texture, which will give the cupcakes their fluffy consistency. This step requires patience—let the mixer run for about 5 minutes to fully incorporate air into the mixture. Adding the eggs one by one ensures the batter stays smooth and doesn’t break.
Now, it’s time to add the wet ingredients. The sour cream, milk, vanilla extract, and red food coloring all come together to create a silky mixture that will bind the cake batter. Once the wet ingredients are fully blended, gradually add in the dry ingredients. Be mindful not to overmix—this is key to avoiding dense cupcakes. Simply mix until everything is combined and smooth.
After the batter is ready, divide it evenly into lined muffin tins, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
Baking Tips
To ensure perfectly baked cupcakes, preheat your oven to 350°F (175°C) and bake the cupcakes for 18 to 22 minutes. The key to moist, fluffy cupcakes is not overbaking. Check the cupcakes with a toothpick—if it comes out clean or with just a few moist crumbs, they’re ready. Once out of the oven, let them cool completely before frosting. This step is essential because frosting warm cupcakes will cause the frosting to melt.
Vanilla Cream Cheese Frosting
The magic of Red Velvet Cupcakes truly lies in the vanilla cream cheese frosting.
To achieve a smooth and creamy texture, start by beating the softened cream cheese, butter, and sour cream together. Make sure these ingredients are at room temperature to prevent any lumps in the frosting. Gradually add the confectioners’ sugar while continuing to beat the mixture until it’s smooth and fluffy. The result should be a frosting that is light and easy to spread or pipe.
When frosting the cupcakes, you have the option of spreading the frosting with a spatula for a rustic look or piping it for a more polished presentation. Either way, the velvety cream cheese frosting perfectly complements the moist, rich cake.
Recipe Tips
How to prevent overmixing the batter:
When combining the wet and dry ingredients, mix only until just combined. Overmixing leads to a dense cake, which takes away from the desired light texture.
Best way to measure ingredients accurately:
Always spoon flour into measuring cups and level with a knife for precise measurements. This prevents packing, which can make the cupcakes too dry.
Adjusting the recipe for high-altitude baking:
If baking at high altitude, reduce the amount of baking soda and increase the oven temperature slightly to ensure proper rise.
How to store leftover cupcakes for freshness:
To keep your cupcakes fresh, store them in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.
What to Serve With This Recipe
Red Velvet Cupcakes pair wonderfully with a variety of beverages. A rich cup of coffee or a frothy latte complements the cocoa notes in the cake. For tea lovers, a classic black tea or Earl Grey is the perfect match, as it balances the sweetness of the frosting.
These cupcakes are also ideal for celebrations like birthdays, weddings, or even casual gatherings. Their eye-catching color makes them a showstopper at dessert tables, and they’re the perfect individual-sized treat that’s easy to serve at any event.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature. Frost them the day you plan to serve.
Can I use natural food coloring instead of bottled?
Absolutely! Natural food colorings like beet juice or pomegranate powder can be used, though the color might be less vibrant.
How can I make the frosting less sweet?
To reduce the sweetness, you can cut down on the confectioners’ sugar by ¼ cup. Alternatively, add a pinch of salt or a teaspoon of lemon juice to balance the flavors.
Red Velvet Cupcakes are more than just a dessert; they’re an experience. From their stunning red hue to their tender crumb and rich cream cheese frosting, these cupcakes offer a perfect blend of flavor and texture. Whether you’re serving them at a festive gathering or indulging in a sweet treat at home, these cupcakes are sure to delight both the eyes and the palate. Perfect for any occasion, they’re a timeless classic that’s worth making over and over again.
Ingredients
Cake:
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup sour cream
½ cup milk
2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 (1 ounce) bottle McCormick Red Food Color
2 teaspoons McCormick Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick Pure Vanilla Extract
1 (16 ounce) box confectioners’ sugar
Instructions
Preheat your oven to 350°F (175°C) and line 30 muffin tins with paper liners to get started.
For the cake, sift together the flour, cocoa powder, baking soda, and salt in a medium-sized bowl. Set this dry mixture aside for later use.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture becomes fluffy and pale, which should take about 5 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Next, blend in the sour cream, milk, red food coloring, and vanilla extract, mixing well until smooth and uniform.
Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Be cautious not to overmix. Divide the batter evenly among the prepared muffin cups, filling each one approximately two-thirds full.
While the cupcakes are baking, begin preparing the frosting. In a separate bowl, combine the softened cream cheese, butter, sour cream, and vanilla extract. Beat the mixture until it’s light and airy. Slowly add the confectioners’ sugar, continuing to beat until the frosting is smooth and creamy.
Once the cupcakes have baked and cooled, spread or pipe the frosting generously on top.
Red Velvet Cupcakes Recipe
Ingredients
Cake:
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs
- 1 cup sour cream
- ½ cup milk
- 2 ½ cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 1 ounce bottle McCormick Red Food Color
- 2 teaspoons McCormick Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
- 1 8 ounce package cream cheese, softened
- ¼ cup butter softened
- 2 tablespoons sour cream
- 2 teaspoons McCormick Pure Vanilla Extract
- 1 16 ounce box confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C) and line 30 muffin tins with paper liners to get started.
- For the cake, sift together the flour, cocoa powder, baking soda, and salt in a medium-sized bowl. Set this dry mixture aside for later use.
- In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture becomes fluffy and pale, which should take about 5 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Next, blend in the sour cream, milk, red food coloring, and vanilla extract, mixing well until smooth and uniform.
- Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Be cautious not to overmix. Divide the batter evenly among the prepared muffin cups, filling each one approximately two-thirds full.
- While the cupcakes are baking, begin preparing the frosting. In a separate bowl, combine the softened cream cheese, butter, sour cream, and vanilla extract. Beat the mixture until it’s light and airy. Slowly add the confectioners’ sugar, continuing to beat until the frosting is smooth and creamy.
- Once the cupcakes have baked and cooled, spread or pipe the frosting generously on top.