Introduction

Indulge in the rich, velvety goodness of our Red Velvet Cupcake Bonanza. These moist and flavorful cupcakes adorned with cream cheese frosting promise a decadent experience—a perfect treat for any occasion.

Who This Recipe Is For

Perfect for those who appreciate the allure of red velvet and crave the classic combination of cocoa and cream cheese frosting in a delightful cupcake form. Whether it’s for a celebration or to satisfy your sweet tooth, these cupcakes will surely be a hit.

Why Red Velvet Cupcake Bonanza Is Great

The allure of these cupcakes lies in their velvety texture, subtle cocoa flavor, and the delightful tanginess of cream cheese frosting. The vibrant red color adds to their visual appeal, making them a treat for both the eyes and the palate.

Ingredients

For the Red Velvet Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 1/2 teaspoon baking powder

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

Red Velvet Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, sift together the all-purpose flour, baking soda, cocoa powder, and salt. Set aside.
3. In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the buttermilk and red food coloring.
6. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk mixture. Mix until well combined.
7. In a small bowl, mix together the white vinegar and baking powder. Quickly fold this mixture into the batter.
8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
9. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
10. Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Cream Cheese Frosting:

1. In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
2. Gradually add the powdered sugar, beating well after each addition.
3. Stir in the vanilla extract and mix until the frosting is smooth and fluffy.

Frosting the Cupcakes:

1. Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting on top of each cupcake.
2. Optionally, decorate with sprinkles or red velvet crumbs for a finishing touch.

Kitchen Equipment Needed

• Muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer or hand mixer
• Piping bag or offset spatula (for frosting)

Serving Suggestions

Serve these Red Velvet Cupcake Bonanza treats as a delightful dessert at parties or enjoy them with a cup of coffee or tea for a sweet indulgence.

Storing Leftovers

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. Bring them to room temperature before serving for the best taste.

Recipe Swaps and Variations

Consider adding a hint of espresso powder to the batter for a subtle coffee undertone in the cupcakes.

Conclusion

Relish the divine delight of our Red Velvet Cupcake Bonanza—a celebration of velvety cupcakes crowned with heavenly cream cheese frosting. Share these delightful cupcakes with loved ones to spread the joy of their rich flavors!