5 Best Red Velvet Cupcake Recipes To Make You Sing!

Are you ready! I know, it’s the beginning of the year and you’re saying to yourself..why? why, is this lady teasing me with cupcakes. I must say, there’s nothing wrong with a treat! It’s the 3rd week of January and you deserve it, yes, you! Now let’s whip up a batch of these yummy red velvet cupcakes using one of the five recipes below from some of my favorite online cook books. If you are adamant about your diet, give a scrumptous treat to someone you love, drop off a few cupcakes at your kid school or leave them for your hubby, I’m sure he’ll indulge (sideyeing my man, now).

5 Best Red Velvet Cupcake Recipes To Make You Sing!

5 Best Red Velvet Cupcake Recipes To Make You Sing!

 

 

Easy Red Velvet Cupcakes by Divas Can Cook 




 

Author: Divas Can Cook

Recipe type: dessert, cupcakes

Serves: 2 dozen

Ingredients

  • 2 cups sugar
  • ¾ cup vegetable oil
  • 2 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 oz red food coloring
  • ½ cup hot water
  • 1 teaspoon white distilled vinegar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons unsweetened cocoa powder
  • FROSTING
  • 1 (8 oz) cream cheese, room temperature
  • 4 tablespoons butter, softened at room temperature (do not melt)
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 325
  2. In a large bowl mix together sugar and oil until well combined.
  3. Beat in eggs until mixture is uniform in color.
  4. Add in buttermilk, vanilla extract and food coloring.
  5. Mix until well combined.
  6. Mix in hot water and distilled vinegar.
  7. Add flour.
  8. Mix together baking soda, baking powder, salt and add to bowl.
  9. Add in cocoa powder.
  10. Mix to combine all ingredients.
  11. Line a muffin pan with cupcake liners.
  12. Pour ¼ cup of batter into each liner.
  13. Bake to 18-20 minutes or until tops are spongey to the touch. (do not over cook. SEET NOTE*)
  14. Remove from oven and let cupcakes sit in pan for 5 minutes.
  15. Place cupcakes on a cooling wrack to finish cooling.
  16. Make the frosting by creaming together cream cheese and butter. Slowly add in powdered sugar and beat until creamy.

Notes

*DO NOT OVER COOK-It’s ok if a few crumbs cling to the toothpick if doing the toothpick doneness method. In this case, cupcakes will finish cooking as it cools in the pan and be perfectly moist when cooled.





 

Red Velvet Raspberyy Cupcakes by Grandbaby Cakes 

10 Best Red Velvet Cupcake Recipes To Make You Sing!

Darling and delicious red velvet cupcakes get topped with a lovely raspberry cream cheese frosting. Perfect for Valentine’s Day.

Author: Better Homes and Gardens

Recipe type: Sweet

Cuisine: Cupcakes

Serves: 26 cupcakes

INGREDIENTS

For the Cupcakes:

  • ¾ cup butter
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ¾ teaspoon salt
  • 2¼ cups sugar
  • 1 1 ounce bottle red food coloring (2 tablespoons)
  • 2 tablespoons raspberry liqueur or milk
  • 1 teaspoon vanilla
  • 1⅓ cups buttermilk or sour milk*
  • 1½ teaspoons baking soda
  • 1½ teaspoons vinegar

For the Cupcakes:

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.
  2. Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.
  3. Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Moist Red Velvet Cupcakes by Paula Deen

10 Best Red Velvet Cupcake Recipes To Make You Sing!

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish



Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

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Red Velvet Cupcakes With Cream Cheese Frosting by BrownEyed Baker

10 Best Red Velvet Cupcake Recipes To Make You Sing!

The BEST red velvet cupcakes – a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

INGREDIENTS:

For the Cupcakes:

  • 4 tablespoons unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 1 egg
  • 2½ tablespoons unsweetened cocoa powder
  • 3 tablespoons red food coloring
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup + 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:

  • 4 ounces butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2½ cups powdered sugar
  • 1 tablespoon vanilla extract

Special Equipment:

  • Standard 12-cup muffin pan
  • Red food coloring
  • Disposable decorating bags
  • Attic #827 decorating tip

Directions

  1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
  2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
  3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
  4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
  5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
  6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
  7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
  8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Red Velvet Cupcakes by The Crumby Cupcake

10 Best Red Velvet Cupcake Recipes To Make You Sing!

Literally the best Red Velvet Cupcake recipe in the entire world! Moist and flavorful, you can actually taste the chocolate & vanilla notes in the classic buttermilk batter.

Author: The Crumby Cupcake

Serves: 24 standard or 48 mini

INGREDIENTS

Cupcakes

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup cocoa powder
  • ¾ cup vegetable oil
  • 1½ cups buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon white distilled vinegar
  • 3 teaspoons vanilla extract
  • 1-2 Tablespoons red food coloring (depending on how red you’re going for)

Whipped Cream Cheese Frosting

  • 1 cup (1 package) cream cheese, softened
  • ½ (1 stick) cup Churn84 unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups confectioner’s sugar, sifted
  • 1 Tablespoon heavy whipping cream
  1. Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.
  2. In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
  3. In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
  4. Add the sifted dry ingredients in 3 batches to the wet; mix until smooth and thoroughly combined.
  5. Divide the batter evenly among liners, filling each ⅔ full. Bake in oven for about 20 to 22 minutes (13-14 minutes for mini), until a toothpick inserted in the center comes out clean. Remove to cooling rack to cool completely before frosting.

Whipped Cream Cheese Frosting

  1. In the bowl of a stand mixer fitted with a whisk attachment, beat the butter on medium speed for 1 minute, then add the cream cheese and cream together for an additional 2 minutes on medium until smooth.
  2. Add the vanilla and beat until combined.
  3. Add the sugar 1 cup at a time, on low speed, whipping until incorporated, about 2 minutes.
  4. Drizzle the heavy whipping cream in with the mixer on low; when incorporated, increase the speed to high and mix until very light and fluffy, about 5 minutes.

Now, spill the beans! Which one of these 5 recipes do you love the most?

Chat soon, Ro’Shunda



18 thoughts on “5 Best Red Velvet Cupcake Recipes To Make You Sing!

  1. Georgiana

    Omgoodness! These look so delicious! Our middle daughter loves to bake, so I should really give these recipes to her. Of course if I do…she’ll make them…and I’ll eat them…

  2. Bre Gana

    OMGoodness the raspberry ones look amazing! Now that my daughter is old enough we have started baking as a way to spend quality time. She is gonna love trying these recipes! Thanks for sharing! Pinning this right now!

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