Best Ever Red Velvet Cupcakes Recipes

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RED VELVET CUPCAKES



Red Velvet Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 15 cupcakes

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar (3/4 pound)

Steps:

  • Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
  • In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
  • Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
  • Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

RED VELVET CUPCAKES



Red Velvet Cupcakes image

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 40m

Yield 30

Number Of Ingredients 16

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
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

Steps:

  • Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  • Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g

RED VELVET CUPCAKES



Red Velvet Cupcakes image

Literally the best Red Velvet Cupcake recipe in the entire world! Moist and flavorful, you can actually taste the chocolate & vanilla notes in the classic buttermilk batter.

Provided by Erica

Categories     Dessert

Time 52m

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
3/4 cup vegetable oil
2 large eggs (room temperature)
3 teaspoons vanilla extract
1 teaspoon white distilled vinegar
1-2 tablespoons red food coloring (depending on how red you're going for)
1 batch Whipped Cream Cheese Frosting

Steps:

  • Preheat the oven to 400 degrees F. Line 2 standard 12-cup muffin tins with paper liners and set aside.
  • In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
  • In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
  • Add the sifted dry ingredients and buttermilk in alternating batches, beginning and ending with the flour. Mix until smooth and just combined. The batter will be a bit thin.
  • Divide the batter evenly among liners, filling each ⅔ full. Bake for 5 minutes, then drop the oven temperature to 350 degrees F and continue baking for about 15-2 minutes, or until a toothpick inserted in the center comes out clean. Remove to wire rack to cool completely before frosting.

Nutrition Facts : Calories 292 kcal, Carbohydrate 37 g, Protein 3 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 192 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 g

BEST EVER RED VELVET CUPCAKES



Best Ever Red Velvet Cupcakes image

When I tried this recipe, I was stunned. Simple - delicious ; when you taste these amazing cupcakes, you'll see why. ;) Serve with your favorite cream cheese frosting.

Provided by kipper123456

Categories     Dessert

Time 27m

Yield 12 Cupcakes, 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 cup butter or 1/2 cup margarine
1/4 cup vegetable oil
2 large eggs
1/2 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons red food coloring
1/2 cup milk
2 teaspoons distilled white vinegar
1 teaspoon vanilla extract
1 dash salt

Steps:

  • Preheat oven to 350 degrees F
  • In a large bowl, combine butter and white sugar and beat until fluffy. Add in eggs one at a time . Then add the oil and vanilla.
  • In a separate bowl, stir in flour, baking powder, and cocoa powder .
  • In a cup, add the vinegar and milk let stand for 5 minutes. Then add the red food coloring.
  • Alternating, mix the flour mixture and vinegar-milk mixture. Start and end with the flour mixture.
  • Let the cupcakes bake for 17 minutes or until when a toothpick is inserted and comes out clean.
  • Frost with your favorite cream cheese frosting and -- Enjoy!

Nutrition Facts : Calories 287.2, Fat 13.8, SaturatedFat 6.1, Cholesterol 52.8, Sodium 113.3, Carbohydrate 38.1, Fiber 1, Sugar 20.9, Protein 3.9

SOUTHERN RED VELVET CUPCAKES



Southern Red Velvet Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 48 mini cupcakes or 24 regular-size cupcakes

Number Of Ingredients 17

2 1/2 cups flour
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 1/3 cups vegetable oil
3/4 cup buttermilk, room temperature
2 tablespoons red food coloring
1 tablespoon white distilled vinegar
1/2 tablespoon vanilla extract
Cream Cheese Frosting, recipe follows
4 cups confectioners' sugar
8 ounces cream cheese
1 cup or 2 sticks unsalted butter
1/2 teaspoon salt
4 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
  • In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
  • Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.

RED VELVET CUPCAKES



Red Velvet Cupcakes image

This bright and beautiful Southern staple has a hint of chocolate flavor that's paired with a cream cheese frosting, keeping it from being too sweet. Part of red velvet cake's allure is how moist it is, owing to the vegetable oil in the batter. (Oil-based cakes are often more tender than butter-based counterparts.) You can make these into even smaller cupcakes - this recipe yields twice as many mini cupcakes - just reduce the cooking time accordingly. And if you want your cake even lighter in texture, sift the flour before you mix it in.

Provided by Millie Peartree

Categories     cakes, dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 15

2 1/2 cups/320 grams cake flour
1 1/2 cups/300 grams granulated sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon cocoa powder
1 1/2 cups/360 milliliters vegetable oil
1 cup/240 milliliters buttermilk, at room temperature
3 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
2 (8-ounce/225-gram) packages cream cheese, softened
4 cups/410 grams sifted confectioners' sugar
1 cup/225 grams unsalted butter (2 sticks), softened
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees. Line 2 muffin pans with paper liners.
  • In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whisk the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
  • Add the dry ingredients into the wet ingredients and mix on low speed until just combined and a smooth batter is formed. Scrape down the sides of the bowl.
  • Scoop batter into muffin cups until they are about three-fourths of the way full, making sure not to overfill. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Remove the cupcakes from the oven. Let cool completely.
  • As cupcakes cool, prepare the cream cheese frosting: In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, mix the cream cheese, confectioners' sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula halfway through.
  • Reduce mixer speed to low. Add the vanilla, increase the speed to high and mix briefly, scraping down the sides of the bowl as needed, until fluffy.
  • Once cupcakes are cool, frost, using a pastry bag with a large tip, or an offset spatula.

RUSTIC RED VELVET CUPCAKES



Rustic Red Velvet Cupcakes image

Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Not too sweet and easy to make.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h5m

Yield 24

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla
1 teaspoon lemon juice
1 package Duncan Hines® Red Velvet Cake Mix
1 ¼ cups water
⅓ cup vegetable oil
3 large eggs
powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
  • Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
  • Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
  • Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
  • Store covered in refrigerator.
  • Garnish with powdered sugar, if desired.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 22.9 g, Cholesterol 59.3 mg, Fat 12.6 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 200.5 mg, Sugar 4.9 g

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Top Asked Questions

How do you make red velvet cupcakes for Christmas?
With the best Red Velvet Cupcakes in hand, you're ready for Christmas or Valentine's Day. Line 3 regular-size muffin pans with cupcake liners. In a medium bowl, place the cracked eggs and whisk until egg whites and yolks are blended.
How to make red velvet cake with food coloring?
In the bowl of a stand mixer, or in a large bowl with a handheld mixer, stir together the cake flour, baking powder, baking soda, salt, sugar, and cocoa powder. Add the butter, food coloring, and egg to the dry ingredients and blend until fully combined. Like I said earlier, it’s common to use food coloring when making red velvet cakes.
Can you make red velvet cupcakes without the dye?
Red velvet without the dye? You bet! Beets act as a natural food coloring in these moist, tender cupcakes topped with rich cream cheese frosting. Microwaving the beets and adding lemon juice for acidity helps retain their color, making the cupcakes even more red. No one will know there are any vegetables in there, so we won't tell if you don't!
Are red velvet cupcakes popular this time of year?
Love red velvet cupcakes! They are definitely common around this time of year with the holidays. The perfect colour! It’s so hard to find a reliable Red Velvet recipe – thank you for both of your’s Jane my sister wants me to create red velvet brownies for her over Christmas, wish me luck!

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