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Red Velvet Cupcakes Recipe

Name: Red Velvet Cupcakes Recipe
Prep time: 15 min
Total time: 40 min
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon unsweetened cocoa powder; 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 tablespoon red food coloring; 1 teaspoon white vinegar; For the cream cheese frosting:; 4 oz cream cheese, room temperature; 1/4 cup unsalted butter, room temperature; 2 cups powdered sugar; 1 teaspoon vanilla extract

American Cuisine Diet Vegetarian

How to make Red Velvet Cupcakes ?

Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serve: 12 cupcakes

Ingredients for Red Velvet Cupcakes Recipe

#	Ingredients
1.	1 1/4 cups all-purpose flour
2.	1/2 teaspoon baking soda
3.	1/2 teaspoon baking powder
4.	1/2 teaspoon salt
5.	1 tablespoon unsweetened cocoa powder
6.	1/2 cup unsalted butter, room temperature
7.	1 cup granulated sugar
8.	2 large eggs
9.	1 teaspoon vanilla extract
10.	1/2 cup buttermilk
11.	1 tablespoon red food coloring
12.	1 teaspoon white vinegar
13.	For the cream cheese frosting:
14.	4 oz cream cheese, room temperature
15.	1/4 cup unsalted butter, room temperature
16.	2 cups powdered sugar
17.	1 teaspoon vanilla extract

Steps of Red Velvet Cupcakes Recipe

#	Steps
1.	Preheat the oven to 350°F. Line a muffin tin with paper liners.
2.	In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
3.	In a large bowl, beat the butter and sugar together 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 small bowl, whisk together the buttermilk and red food coloring.
6.	Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
7.	In a small bowl, mix the vinegar and baking soda. The mixture will fizz. Add it to the batter and stir well.
8.	Scoop the batter into the prepared muffin tin, filling each cupcake liner about 2/3 full.
9.	Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
10.	Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
11.	For the cream cheese frosting, beat the cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
12.	Once the cupcakes are completely cool, frost them with the cream cheese frosting. You can pipe the frosting on using a pastry bag, or simply spread it on with a knife.

For best results, use room temperature ingredients. This will ensure that the batter mixes together evenly and that the cupcakes bake up properly. If you don't have buttermilk on hand, you can make your own by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let the mixture sit for a few minutes before using it in the recipe. Don't overmix the batter once you've added the dry ingredients. This can result in tough, dense cupcakes. Make sure the cupcakes are completely cool before frosting them. If the cupcakes are still warm, the frosting will melt and slide off. To make the cupcakes extra festive, sprinkle them with red or pink sugar crystals or add a heart-shaped sprinkle on top of each one.