Description
Romantic Red Velvet Cupcakes whisper sweet nothings on Valentine’s Day, promising pure passion in every delectable bite. Rich cocoa and crimson hues blend seamlessly, inviting romance into your kitchen with irresistible charm.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) buttermilk
- 8 ounces (225 g) cream cheese
- 1/2 cup (115 g) unsalted butter
- 4 cups (500 g) powdered sugar
Flavor and Color Enhancers:
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Binding and Leavening Agents:
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Arrange the oven rack in the middle position and heat to 350F, preparing a 12-cup muffin tin with cupcake liners.
- Combine dry ingredients in a mixing bowl, whisking flour, sugar, cocoa powder, baking soda, and salt until uniform.
- In a separate vessel, blend wet ingredients thoroughly – egg, oil, buttermilk, vanilla extract, vinegar, and red food coloring.
- Gently incorporate wet mixture into dry ingredients, stirring until just integrated without overworking the batter.
- Distribute batter evenly across cupcake liners, filling each approximately two-thirds full.
- Slide muffin tin into preheated oven and bake for 18-20 minutes, checking doneness with a toothpick inserted in the center.
- Allow cupcakes to rest in the pan for 5 minutes, then transition to a wire cooling rack.
- For frosting, cream together softened cream cheese and butter until silky and consistent.
- Incrementally fold in powdered sugar, mixing at low speed to prevent lumps.
- Introduce vanilla extract, increasing mixer speed to medium and whipping until frosting becomes light and airy.
- Once cupcakes have completely cooled, apply cream cheese frosting using a piping bag or spatula.
- Embellish with romantic sprinkles, heart-shaped candies, or shimmering edible glitter for festive flair.
Notes
- Gently fold wet and dry ingredients to prevent tough, dense cupcakes that lose their soft, delicate texture.
- Substitute buttermilk with a mix of milk and vinegar for those without buttermilk on hand, creating the same tangy flavor profile.
- Control food coloring intensity by adjusting quantity, ensuring a vibrant red without an artificial taste or overwhelming chemical notes.
- For gluten-free versions, swap all-purpose flour with a cup-for-cup gluten-free blend, maintaining the cupcake’s tender crumb and rich flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 311 kcal
- Sugar: 29 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 38 mg