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Red Velvet Cupcakes

Red Velvet Cupcakes


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Ingredients

  • 1 box (16.5 ounces) yellow cake mix
  • Water as specified on cake mix box
  • 1/2 Cup unsweetened cocoa powder
  • 3 large eggs
  • 1 Cup Country Crock Spread, divided
  • 1 Tablespoon red food coloring
  • 1 package (8 ounces) cream cheese, softened
  • 1 Teaspoon vanilla extract
  • 1 box (16 ounces) confectioners sugar (about 3-1/2 cups)

Directions

Preheat oven to 350°. Line 24 muffin cups with paper cupcake liners; set aside.

Beat cake mix, water, cocoa powder, eggs, 1/2 cup Country Crock® Spread and food coloring in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Evenly spoon batter into prepared pans.

Bake 18 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes. Remove cupcakes from pans and cool completely.

Beat cream cheese, remaining 1/2 cup Spread and vanilla in large bowl with electric mixer until smooth. Beat in confectioners sugar on low speed until blended. Beat on high speed until light and fluffy, about 1 minute. Spread on cooled cupcakes.


Easy Red Velvet Cupcakes

My red velvet cake recipe is one of the most popular recipes on this blog. Recently I used my red velvet cake recipe to make red velvet cupcakes and wasn’t too thrilled with the texture anymore. (I get bored quick with a lot of things) They were too light and fluffy, yes that’s totally possible.

Great for a cake, not so good for cupcakes baked in paper liners. It could have been a user error since I know so many of you guys have raved about how good of a cupcake that batter makes. If you are content with it then, by all means, continue using that recipe.

Hoooowever, I like my cupcakes to be light, fluffy yet have some density to them so that they don’t tear apart at all when you pull off the paper. I remedied this situation easily with the one-bowl mixing method, reducing the amount of oil and changing the ingredients ever so slightly. I also made sure I didn’t overfill the cupcake liners.

The results: Perfectly soft yet sturdy, super moist and delicious red velvet cupcakes with the perfect “is this is a box cake?” texture and classic, southern red velvet taste.

These red velvet cupcakes are finished off with a super easy 3-ingredient cream cheese frosting and a sprinkling of pecan pieces. Easy, peasy, delicious!


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Makes: 12 cupcakes Difficulty: Easy

12-hole muffin tray
Electric mixer/stand mixer

INGREDIENTS:

60g Unsalted Butter, softened to room temperature
150g Caster Sugar
1 large Egg, lightly beaten
10g Cocoa Powder
20ml liquid red food colouring
½ teaspoon Vanilla Extract
120ml Buttermilk
150g Plain Flour
½ teaspoon Salt
½ teaspoon Bicarbonate Soda
1 ½ teaspoons White Wine Vinegar

300g Icing Sugar mixture, sifted
50g Unsalted butter, softened to room temperature
125g Cream Cheese, cubed, softened slightly

Preheat the oven to 170 degrees Celsius (150 fan-forced 340F). Grease and line either a 20cm round cake tin or a 12-hole muffin tray. Set your kitchen timer for 18 minutes.

Add the softened butter and sugar to the bowl of an electric mixer. Use a paddle attachment to beat them together on medium speed until the mixture is light and fluffy. Slowly add the egg and beat together until everything is well mixed.

In a small bowl sift in the cocoa powder. Add the vanilla extract and liquid food colouring. Stir them together until well combined. It will look like a thick dirty red paste.

Scoop the red paste into the bowl of the electric mixer. Beat until the red colour has been mixed evenly throughout. Use a spatula to scrape down the sides of the bowl so all the batter is included.

Slowly pour in half of the buttermilk. Stir in gently with a spatula. Add half of the flour and fold in until just combined. Repeat for the remaining buttermilk and flour.

Add the salt, bicarbonate soda and vinegar to the bowl. Beat very lightly until they are incorporated.

Immediately place the butter into the cake tin, or the muffin tin hole so that it’s no more than two-thirds full. Check that the oven has reached the correct temperature, then place the tray on the middle rack of the oven. Bake until the top of the cake bounces back when lightly touched and a skewer inserted into the middle comes out clean. If not, add another 5 minutes to the timer then check once more. Repeat until done. Baking time is 18-25 minutes approximately depending on your oven.

Remove cake from the oven. Let it cool in the pan for at least 10 minutes. Turn the cake or cupcakes onto a wire rack to cool completely.

Make the cream cheese frosting. Add the icing sugar mixture and softened butter to the bowl of an electric mixer. Beat with a paddle attachment until the butter has coated the icing sugar and there’s a sandy texture to the mix. With the beaters running on medium speed add cubes of softened cream cheese one at a time. The frosting will start quite thick then thin out as more cream cheese is added.

On medium-high speed beat the frosting until it becomes light and fluffy.

When the cupcakes are cool pipe the cream cheese frosting on top, or slather the top of your cake with frosting.


  • Batter:
  • 1/4 cup Baileys Red Velvet
  • 3 1/4 cups sifted all-purpose flour
  • 1 tsp salt
  • 12 tbsp unsalted butter (room temperature)
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 4 tbsp red food coloring
  • 1 tsp pure vanilla extract
  • 2 1/2 tbsp sifted cocoa powder
  • 1 1/2 cups whole milk (room temperature)
  • 1 1/2 tsp sifted baking soda
  • 1 1/2 tsp apple cider vinegar
  • Frosting:
  • 1/4 cup Baileys Red Velvet
  • 12 tbsp unsalted butter (room temperature)
  • 12 cups sifted confectioners’ sugar
  • 3/4 tsp pure vanilla extract
  • 2 1/4 cup cream cheese (room temperature)

STEP ONE: Preheat the oven to 350 °F. Line 2 standard cupcake pans with 12 baking cups each.

Sift together the flour and salt in a bowl and set aside.

Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition. In a small bowl, whisk together the vanilla extract, red food coloring, and cocoa powder.

Reduce the mixer speed to low. Add the red food coloring and cocoa powder mixture and mix until just combined.

On low speed, add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk, beating until well incorporated. Add another one-third of the flour mixture, followed by one- third of the milk. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk, and beat just until combined.

In a small bowl, add the baking soda to the apple cider vinegar, whisk together to dissolve baking soda, and immediately add to the batter and mix in on low speed, until fully incorporated in batter.

Add the Baileys Red Velvet and mix in on low speed, until fully incorporated in batter.

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two- thirds full. Bake for 16 to 18minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

STEP ONE: Place the butter and cream cheese in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed and slowly add the confectioners’ sugar and vanilla extract, and once all confectioners’ sugar is added, beat on high speed for 3-5 minutes. Add the Baileys Red Velvet and mix in on low speed, then beat on high speed for an additional minute.

Transfer to a plastic piping bag fitted with a plain round metal tip and frost each cupcake with a swirl of frosting. Decorate each cupcake with a red fondant heart.


Red Velvet Cupcakes With Cream Cheese Frosting

There’s a luxurious feeling that comes from biting into a Red Velvet Cupcake with Cream Cheese Frosting. I don’t know if it’s because the word “velvet” feels fancy, but I’m all for it.

My beautiful, soft, dreamy red velvet cupcakes are as light and delicate as they are gorgeous and dramatic. They have just a touch of cocoa flavor and a subtle tang the goes perfectly with my Best-Ever Cream Cheese Frosting. Red velvet cupcakes are always a crowd pleaser!


The Secret Ingredient: Buttermilk

Anyone who has made my cake recipes before knows I am obsessed with buttermilk.

I love baking with it, and use it in most of my cake and cupcake recipes! It makes such tender cake layers, and adds so much moisture! It also gives my baked goods a delicious tang.

While I love using it in other recipes, I think it absolutely essential in any red velvet recipe.

It&rsquos a quintessential part of the classic red velvet taste we know and love. That&rsquos why I named this recipe red velvet cupcakes with buttermilk!!

While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don&rsquot sell it. If you&rsquore having a hard time getting your hands on buttermilk, don&rsquot worry.

You can make your own buttermilk! For each cup of buttermilk that the recipe calls for, use 1 tablespoon of white vinegar or lemon juice plus enough whole milk to fill 1 cup.


Cream Cheese Frosting

When you think of cream cheese frosting you may think of frosting that doesn&rsquot hold shape and even sometimes very creamy. The amount of powdered sugar in this recipe creates a stiffer frosting that is perfect when piping! If you want it even stiffer than this recipe provides, add a tablespoon of confectioner sugar at a time to reach your desired consistency. If you&rsquore worried about it being too sweet, use cornstarch instead of the extra powdered sugar to reach your desired results.


Baking

Before you bake these cupcakes, you’ll need to preheat your oven to 350 degrees. You’ll also need to line a cupcake pan with liners. I suggest spraying the pan lightly with non-stick baking spray to ensure there’s no sticking, but this is up to you!

You’ll divide the batter among the prepared molds, filling each line 3/4 of the way full. You’ll have enough batter for about 18 cupcakes.

The cupcakes need to bake for about 16 minutes, or until a toothpick inserted in the center comes out clean. Don’t open your oven before the bake time is up, or the cupcakes may sink in the middle.

If you’d like to make mini cupcakes using this recipe, you’ll need to adjust the baking time. I find minis bake in about 10 minutes, but this will vary depending on the pan you use. You should get about 2 dozen mini cupcakes, and have plenty of frosting for all of them.

If you’d like to make a red velvet layer cake, I suggest using one of these recipes: White Chocolate Red Velvet Truffle Cake or Classic Red Velvet Cake with Cream Cheese Frosting. And if you really want to try a fun red velvet recipe, give these Red Velvet Donuts a try!


What you’ll need to make Red Velvet Cupcakes

You should know right off the bat that these cupcakes are made with a lot of food coloring. Not ideal, I know, but the color is the main idea. (There are many theories as to why the cake is red, but no one knows for sure to read about it, check out this wonderful New York Times article.) If you can’t bear the thought of it, you can try to find an all natural substitute (though I know of none that give the same intensity) or just replace the cake portion of the recipe with a chocolate cupcake.

I like to use a concentrated gel paste icing color, like the “No-taste Red” by Wilton shown below. It’s better than ordinary liquid food coloring, which can taste bitter when used in large quantities. You can find it in the cake decorating section at craft stores, like Michael’s or A.C. Moore, or order it online.

Begin by combining the flour, cocoa powder, baking powder, baking soda, and salt.

Whisk until well combined, then set aside.

In the bowl of an electric mixer, combine the butter, light brown sugar, vanilla and food coloring (for the gel paste, dissolve it with 3 tablespoons of water).

Mix on low speed until combined (go easy — you don’t want to splatter red food coloring all over your kitchen!) and then increase the speed and beat until light and aerated, about 2 minutes.

Add the eggs one at a time, beating well after each addition.

Then mix in one-third of the flour mixture.

Follow that with half of the buttermilk, and then another third of the flour. Repeat with the remaining buttermilk and flour.

When the batter is well-mixed, spoon it into the cupcake pans, filling the liners almost to the top.

Bake for 22-25 minutes, until the tops are set and a cake tester comes out clean.

Meanwhile, make the frosting by combining the butter, cream cheese, vanilla and salt in the bowl of an electric mixer. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes.

Stop the mixer and add 2 cups of confectioners’ sugar mix on low to combine.

Mix in the remaining sugar in two additions, keeping the speed on low. Once all of the sugar is added, increase the speed to medium-high and beat until fluffy, about 1 minute.

When the cupcakes are completely cool, use a butter knife or small offset spatula to swirl the frosting over top. The cupcakes are best enjoyed fresh on the same day.

This recipe is adapted from DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas and Rachel Pelzel. My changes were to reduce the cocoa powder slightly (so that the cupcakes looked redder), increase the flour, reduce the baking soda and replace the standard red food coloring with red (no-taste) concentrated icing color.

I also reduced the quantity of frosting, as the original recipe made a ton. Depending on how much frosting you like, you may actually still have some leftover. Note: If you want to make these cupcakes as one big cake, the recipe makes enough to fill two 9-inch cake pans, but you will need to increase the icing by about 20%. You can see the original recipe and read the rave reviews here.


JUST TAKE ME TO THE RED VELVET CUPCAKES WITH WHIPPED CREAM CHEESE FROSTING ALREADY!

If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy red velvet cupcake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!

I repeat….these are THE BEST red velvet cupcakes ever.

And that is not an overstatement. Seriously. I get requests to make these cupcakes, they’re that good.

Mr. Crumby proposed to me the first time he tried them. It was for fun of course, way back when we were just dating.

That said, if you can find a guy who’s willing to throw away bachelorhood for your mad skills in the kitchen, well.

Put that guy right in your back pocket and keep on baking.

Paula Deen taught me how to make classic red velvet cupcakes.

She sure did. Except hers were terribly oily, to the point where the cupcake liners were practically see through. And the chocolate accents? Just didn’t come through.

OK, so I guess maybe she taught me how not to make them. But I still credit her Southern kitchen know-how for inspiring me to make dessert that doesn’t come from a box.

Red velvet cupcakes have always been and will forever be my favorite ever, especially when paired with a really delicious cream cheese icing.

Not too sweet, though! I want to be able to pick out the richness of the butter and tang of the cream cheese, not just gag on the overuse of powdered sugar.


Easy Red Velvet Cupcakes

My red velvet cake recipe is one of the most popular recipes on this blog. Recently I used my red velvet cake recipe to make red velvet cupcakes and wasn’t too thrilled with the texture anymore. (I get bored quick with a lot of things) They were too light and fluffy, yes that’s totally possible.

Great for a cake, not so good for cupcakes baked in paper liners. It could have been a user error since I know so many of you guys have raved about how good of a cupcake that batter makes. If you are content with it then, by all means, continue using that recipe.

Hoooowever, I like my cupcakes to be light, fluffy yet have some density to them so that they don’t tear apart at all when you pull off the paper. I remedied this situation easily with the one-bowl mixing method, reducing the amount of oil and changing the ingredients ever so slightly. I also made sure I didn’t overfill the cupcake liners.

The results: Perfectly soft yet sturdy, super moist and delicious red velvet cupcakes with the perfect “is this is a box cake?” texture and classic, southern red velvet taste.

These red velvet cupcakes are finished off with a super easy 3-ingredient cream cheese frosting and a sprinkling of pecan pieces. Easy, peasy, delicious!


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