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Red Velvet Cupcakes

February 7, 2017

I am so in love with this classy cupcake.

Red Velvet Cupcakes | www.stuckonsweet.comAre red velvet cupcakes on your my favorites list? They are definitely on mine. Although almond cupcakes are my very favorite, red velvet or definitely in the top 5, maybe even top 3.

What I love most about them is that they’re RED. They carry a classy look that other cupcakes just can’t beat. They’re bright, beautiful and kind of sexy right?

Red Velvet Cupcakes | www.stuckonsweet.comToo much? Perhaps, but I’m going with it. They are also one of the most popular treats for Valentine’s Day. Everyone is either making chocolate lava cakes or something red velvet. Am I right?

Red velvet aren’t just for the Valentine’s Day though…Hello Christmas, weddings, birthday’s – they are definitely a cupcake that is enjoyed all year round.

I just love how red they are. Did I mention that already?

Oh oh oh and let’s talk about the frostings. Cream Cheese Frosting is super classic and delicious with red velvet, but I made these with this whipped frosting (left out the chocolate chips) and they were SO delicious. You choose though…cream cheese or whipped? Maybe both?

Red Velvet Cupcakes | www.stuckonsweet.comWhatever you choose, you will LOVE them!

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Red Velvet Cupcakes | www.stuckonsweet.com

Red Velvet Cupcakes
 
Save Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Cupcake
Serves: 24 regular cupcakes
Ingredients
Cupcakes
  • 2½ cups cake flour (not self rising)
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1½ cups vegetable oil
  • ½ teaspoon red gel food coloring, or 2-3 teaspoons liquid food coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk, room temperature
  • 1½ teaspoons baking soda
  • 2 teaspoons distilled white vinegar
Cream Cheese Frosting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 4 cups confectioners sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Recipe for Whipped Frosting
Instructions
  1. Preheat oven to 350 degrees and line two muffin pans with cupcake liners; set aside.
  2. In a bowl sift together together, cake flour, cocoa and salt.
  3. In a mixer, whisk together sugar and oil until combined. Add eggs and mix scraping down sides of the bowl as necessary. Next, mix in vanilla and food coloring.
  4. With the mixer on low-speed alternate adding the flour mixture and the buttermilk, starting and ending with the flour mixture (flour, half of buttermilk, flour, other half of buttermilk then flour). Mix only until just combined.
  5. In a small bowl, stir together baking soda and vinegar (it will foam). Add to the batter and mix for 10 seconds on low. Batter will be runny.
  6. Divide batter evenly among cupcake liners, filling each about three-quarters full. Bake for 18-20 minutes, rotating pans half way through. Cupcakes are done when a toothpick or knife inserted in the middle comes out clean or with just a few crumbs. Remove and let cool.
  7. To make the cream cheese frosting, beat together butter and cream cheese until light and fluffy, add confectioners sugar and vanilla and mix until smooth and creamy.
  8. If you don't want to use cream cheese frosting, this whipped frosting recipe (this is what I used) is amazing with red velvet cake, too.
  9. Pipe or spread frosting on cupcakes.
Notes
You can make these as mini cupcakes - just watch the bake time, about 13-15 minute instead of 18-20 minutes. Cupcakes taste better the next day. Cream cheese frosting can be made 3 days ahead of time and stored in the refrigerator. Bring frosting to room temperature before frosting.
3.4.3177

Cupcake Recipe: Martha Stewart

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10 Comments
Filed Under: Cakes/Cupcakes, Christmas, Desserts Tagged With: cake, cream cheese frosting, cupcakes, dessert, frosting, recipes, red velvet cupcakes, whipped frosting


Comments

  1. Terri says

    July 10, 2017 at 1:51 pm

    Hello. Im making cupcakes for my twins birthday. Its a frozen theme. Instead of making these red can I do other colors and it not change the cupcakes moistness ect?

    Reply
    • jeneon21 says

      July 11, 2017 at 1:19 pm

      So fun! You can make the cupcakes any color you want and it won’t effect the outcome. Have fun!

      Reply
      • Terri says

        July 16, 2017 at 10:22 pm

        Hey. I tried the purple and blue on the cupcakes. They turned out very dark not in the colors I intended. You could not even tell what color it was supose to be. I believe it was cocoa powder that made it dark and what not. What should i do differently next time to get the color i want? I love this recipe.

        Reply
        • Jessica Erin says

          July 18, 2017 at 12:45 pm

          Darn! It’s probably the cocoa powder. Perhaps try not adding the cocoa powder – this will give you the color you are looking for. It may effect the taste of the cupcake a little, but I think it will still taste wonderful.

          Reply
  2. Terri says

    June 21, 2017 at 9:24 pm

    Hey. If I wanted to make this with alcohol in the batter what do you suggest i do to the measurements of the other liquids? Please help

    Reply
    • Jessica Erin says

      June 22, 2017 at 6:53 am

      Hi Terri – I’m so sorry but I’ve never made these with alcohol so I am unsure of the measurements. I would suggest testing with alcohol first without changing anything. I’m assuming you won’t add very much so perhaps the recipe could be fine the way it is.

      Reply
  3. Lauren Brasili says

    April 20, 2017 at 9:50 am

    Good Morning! What is the measurement for the oil- I don’t see it in the recipe?

    Reply
    • Jessica Erin says

      April 20, 2017 at 1:55 pm

      1 1/2 cups vegetable oil. Sorry about that! I will update the recipe. Enjoy!

      Reply
  4. Maria Doss says

    February 7, 2017 at 12:54 pm

    What an incredibly good looking cupcake!! Love the texture and as you said, a stunning red.

    Reply
    • Jessica Erin says

      February 8, 2017 at 8:15 am

      Thank you Maria!!

      Reply

Leave a Reply to Jessica Erin Cancel reply

I'm Jessica Erin and I am the recipe developer, photographer, and writer behind stuckonsweet.com! You will find a little of everything including healthy meals, comfort food, and my favorite - sweets. So stay awhile...I hope you're hungry!

Oh, and don't forget to save room for dessert... (read more)
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