Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 37 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 24 cupcakes

Description

These classic Red Velvet Cupcakes are moist, tender, and beautifully vibrant with a touch of cocoa flavor. Perfectly balanced with a creamy texture and a hint of vanilla and vinegar, they’re an ideal treat for any celebration or a sweet everyday indulgence.

Ingredients

Dry Ingredients

  • 2 1/3 cups all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 4 large egg yolks
  • 2 tablespoons red gel food coloring
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup buttermilk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line a muffin pan with paper liners and set aside to ensure an easy release of the cupcakes after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until well combined to ensure even distribution of leavening agents and cocoa flavor.
  3. Cream Butter and Sugar: In a separate bowl, use an electric mixer on medium-high speed to beat the unsalted butter and granulated sugar until creamy and fluffy, which will help create a light texture in the cupcakes.
  4. Add Egg Yolks: Gradually add the egg yolks one at a time into the creamed butter and sugar mixture, beating after each addition until fully incorporated to maintain a smooth batter.
  5. Combine Wet Ingredients: Mix in the buttermilk, vanilla extract, white vinegar, and red gel food coloring into the batter until it is well combined and has a bright red color, ensuring a vibrant final product.
  6. Incorporate Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing until you have a smooth, consistent red batter. Scrape the sides of the bowl to incorporate all ingredients evenly.
  7. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising without spilling over.
  8. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
  9. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving to prevent the frosting from melting.

Notes

  • Make sure your butter is softened to room temperature for easier creaming with sugar.
  • Use gel food coloring for a more intense red color without affecting batter consistency.
  • Do not overmix the batter once the dry ingredients are added to ensure a tender crumb.
  • Allow cupcakes to cool completely before frosting to prevent frosting from melting.
  • You can substitute buttermilk with milk plus 1 tablespoon of vinegar if buttermilk is unavailable.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/red-velvet-cupcakes-recipe/