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Red Velvet cupcakes are a classic dessert that never goes out of style. With their rich, velvety texture and subtle cocoa flavor, these “Red Velvet Buttercream Cupcakes” are a true treat for the senses. Topped with a creamy, smooth buttercream frosting, these cupcakes are perfect for any occasion, from birthdays to holiday gatherings.
Their vibrant red color and decadent taste make them a showstopper on any dessert table. Whether you’re a longtime fan of red velvet or trying it for the first time, this recipe will quickly become a favorite in your kitchen.
Red Velvet Buttercream Cupcakes
These Red Velvet Buttercream Cupcakes are a stunning and delicious dessert that’s perfect for any occasion. With their rich, velvety texture and creamy frosting, they’re sure to impress.
Ingredients
For the Red Velvet Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Red Velvet Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a small bowl, mix the buttermilk and red food coloring together until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the white vinegar, mixing just until incorporated.
Step 2: Bake the Cupcakes
- Fill the cupcake liners about 2/3 full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Step 3: Make the Buttercream Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light, fluffy, and silky smooth.
- Adjust the consistency with more cream if needed, or more powdered sugar for a thicker frosting.
Step 4: Assemble the Cupcakes
- Once the cupcakes are completely cooled, spread or pipe the buttercream frosting on top using a piping bag fitted with a star tip.
- Add optional toppings like red sprinkles, white chocolate shavings, or fresh berries for an elegant finish.
Notes
Tips and Tricks for Perfect Red Velvet Cupcakes
- Ensure all ingredients are at room temperature for a smoother batter.
- Do not overmix the batter to avoid dense cupcakes.
- Cool the cupcakes completely before frosting to prevent the frosting from melting.
These Red Velvet Buttercream Cupcakes are a stunning and delicious dessert that’s perfect for any occasion. With their rich, velvety texture and creamy frosting, they’re sure to impress.
I hope you enjoy baking and sharing them as much as I do!
