Indulge in the delightful world of Red Velvet Cupcakes! These moist, vibrant treats, topped with luscious cream cheese frosting, are perfect for any occasion. Let's dive into making these irresistible goodies!
Tips for Success
Make sure your ingredients are at room temperature for the best results. This part’s so satisfying: watching those beautiful red cupcakes rise in the oven!
Favorite Parts
The combination of cocoa and coffee brings out a rich flavor that you’re going to love. Plus, that creamy frosting? Divine!
Ingredients
- For the cupcakes:
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- For the cream cheese frosting:
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Instructions
- For the cupcakes:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
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Step 2- Mix coffee and cocoa: In a glass measuring cup or small bowl, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
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Step 3- Combine dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
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Step 4- Make the batter: In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the egg and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla, and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated. Batter will be thin.
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Step 5- Fill the muffin cups: Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Lightly tap the bottom of the pan against the counter several times to release any air bubbles.
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Step 6- Bake the cupcakes: Bake until cupcake tops are no longer sticky to the touch and a cake tester or toothpick comes out clean, about 17-20 minutes. It's normal for the tops to look slightly spongy.
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Step 7- Cool the cupcakes: Let cupcakes cool in pan on a wire rack for 10 minutes before removing from the pan to cool completely, about 1 hour.
- Make the frosting:
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Step 8- Beat the cream cheese and butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom and sides of the bowl to ensure no clumps remain. Add in the vanilla and beat until combined. On low speed, gradually add in the sifted powdered sugar and beat until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it's too thin, add more sifted powdered sugar.
Nutrition
- Calories: 250, Fat: 12g, Carbs: 35g, Protein: 3g
Cooking techniques
Whisking the batter well is key for a light and fluffy texture. Don’t overmix once you add the flour!
Variations or substitutions
You can use buttermilk powder mixed with water as a substitute for buttermilk. For a different flavor, try adding a hint of almond extract to the frosting!
Storage tips
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully!
Notes
Tip: For an extra burst of flavor, add a teaspoon of espresso powder to the batter!
