Red Velvet Cupcakes
Red Velvet Cupcakes are simply awesome. There’s no other word to describe these spectacular cupcakes. The cream cheese icing puts these cupcakes over the top, and the beautiful and festive red color is perfect for Christmas or holiday parties. If you need a “knock-your-socks-off” dessert to wow company and friends, these luscious cupcakes are it!
Follow Me On Instagram!
I made 4 batches of these Red Velvet Cupcakes a few weeks ago. I prepared three batches for a youth Christmas party at our church and the other batch went to John’s cardiac rehab center. Everyone LOVED the cupcakes…..and they really are out-of-this-world good! 🙂 I also brought Red Velvet Crinkle Cookies and Red Velvet Funfetti Cookies. All were loved and gobbled up!
The cupcakes don’t actually have a lot of cocoa. Only one teaspoon. But if you add a lot of cocoa to the batter, the brilliant red color becomes more brown than red, so lesser is better in this instance. They do use a full ounce of red food coloring! While I piped the icing on (actually my husband did most of the piping (!)), you can spread the icing on the cupcakes with a knife if you prefer. Sprinkles and sugar pearls are completely up to your own desire.
Red Velvet Cupcakes are really super-duper. Plus, they will keep in your refrigerator for a week (if they last that long!) Give them a try this holiday season and you’ll see why everyone raved over them. 🙂
Red Velvet Cupcakes are so yummy!
These cupcakes are perfect for holidays like Christmas or Valentine’s Day.
These beautiful, festive cupcakes showcase the holiday spirit!
Every bite of Red Velvet Cupcakes will knock your socks off!
Here’s what I did.
I used these ingredients for the cupcakes.
Pour unbleached flour into a large mixing bowl. (Bleached flour toughens baked goods.) Add granulated sugar, baking soda and cocoa.
Stir ingredients to combine.
Add oil.
Stir ingredients to combine.
Add eggs, red food coloring and vanilla extract.
Add buttermilk.
Stir again to combine.
Fill muffin tins with cupcake liners; spray paper liners with cooking spray. Spoon or pour cake batter into muffin tins until about 7/8 full.
Bake cupcakes at 350 degrees about 20-24 minutes, until a toothpick inserted in center comes out clean. My cupcakes took 24 minutes to bake completely. Allow cupcakes to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
I used these ingredients for the icing.
Soften cream cheese and butter (I made a double batch).
Mix with an electric mixer until smooth.
Add powdered sugar and vanilla extract.
Mix again with an electric mixer until smooth.
Put tip of your choice into a piping bag. Add icing to bag about 3/4 full.
Pipe icing over top of cupcakes. I start from the outside edge and work to the center.
Sprinkle icing with red sanding sugar and sugar pearls, if desired.
Serve!
Red Velvet Cupcakes are so delicious you’re gonna want seconds!
I took a couple of batches of these cupcakes to a youth Christmas party at our church. One friend told me her son ate several of them!
You’ll be drooling from the first bite of these spectacular cupcakes……I sure was! 🙂
Here’s the recipe.
RED VELVET CUPCAKES
(Recipe adapted from Sheila Cook’s Red Velvet Cake recipe, Dallas Baptist University, Dallas, TX)
Red Velvet Cupcakes
Equipment
- 2 12-tin regular sized muffin pans
- 20 muffin liners
- 1 large mixing bowl
- 1 electric mixer
- 1 medium mixing bowl
- 1 wooden spoon
- 1 rubber spatula
- 1 piping bag and tip if desired
- measuring cups
- measuring spoons
Ingredients
CAKE:
- 2 1/2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 cups granulated sugar
- 1 tsp. baking soda
- 1 tsp. cocoa
- 1 1/2 cups canola oil or avocado oil
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 oz. bottle red food coloring (one fluid ounce)
- 1 cup buttermilk or soured milk (see preparation method below)
CREAM CHEESE ICING:
- 1/2 cup salted butter softened
- 8 oz. pkg. cream cheese softened
- 1 tsp. pure vanilla extract
- 16 oz. powdered sugar
- 1 oz. red sanding sugar (optional) if desired
- 1 oz. sugar pearls (optional) if desired
Instructions
CAKE:
- Preheat oven to 350°.
- Place cupcake liners in 20 muffin tins.
- Spray each paper liner with cooking spray; set aside.
- Mix flour, sugar, baking soda and cocoa with oil.
- Add the rest of the ingredients and mix well.
- Spoon mixture about 7/8 full into each cupcake liner.
- Bake in preheated oven at 350° for 20-24 minutes.
- Allow cupcakes to cool in pans about 10 minutes before removing to wire racks to cool completely.
CREAM CHEESE ICING:
- Soften cream cheese and butter.
- Add vanilla and powdered sugar and mix together with an electric mixer until smooth and creamy.
- Cut tip off a decorating bag.
- Place a star tip in bottom of the bag (or whatever pattern you desire).
- Fill decorator bag about 3/4 full with icing.
- Pipe cream cheese frosting on cooled cupcakes.
- Sprinkle with red sanding sugar (if desired).
- Place a sugar pearl in center of each cupcake or sprinkle several over top of the icing if you prefer.
- Refrigerate cupcakes until ready to serve.
- Store leftovers in refrigerator.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Red Velvet Cupcakes will keep at least a week in the refrigerator (if they last that long!)
Your family and friends will swoon over these fabulous Red Velvet Cupcakes!
My husband had fun decorating the tops of these cupcakes!
If you need a holiday dessert that will wow your friends or co-workers, this dessert will do it!
You may also enjoy these delicious recipes!
Red Velvet Cheesecake Blondies
Red Velvet Cheesecake Brownies
