Decadent Red Velvet Cupcakes with Creamy Vanilla Frosting
Indulge in the rich and vibrant flavors of these Decadent Red Velvet Cupcakes, a delightful twist on a classic dessert. Inspired by the beloved Magnolia Bakery, this recipe features a moist and fluffy red velvet base made with just the right touch of cocoa and a luscious creamy vanilla frosting that will leave you wanting more. Perfect for special occasions, birthdays, or a sweet treat just because, these cupcakes not only look stunning with their gorgeous red hue but also deliver a deliciously rich flavor in every bite. Prepare to impress your friends and family with these irresistible delights that are bound to steal the spotlight at any gathering!
24
Servings
133
Calories
13
Ingredients
Ingredients
cake flour
3 1/2 cups (sifted, not self-rising)
unsalted butter
2 3/4 cups (softened)
sugar
2 1/2 cups (divided)
large eggs
3 (at room temperature)
red food coloring
6 tablespoons (liquid)
unsweetened cocoa powder
3 tablespoons (sifted)
vanilla extract
3 1/2 teaspoons (divided)
salt
1 1/2 teaspoons (to taste)
buttermilk
1 1/2 cups (at room temperature)
cider vinegar
1 1/2 teaspoons (for batter)
baking soda
1 1/2 teaspoons (for batter)
milk
2 cups (for frosting)
all-purpose flour
6 tablespoons (for frosting)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and lightly flour two cupcake pans to prepare for baking 24 delightful cupcakes.
2
For the cupcake batter, first sift the cake flour into a small bowl and set it aside. In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and sugar on medium speed until the mixture is light and fluffy, approximately 5 minutes.
3
One by one, add the eggs while mixing, ensuring each is fully incorporated. In a separate small bowl, whisk together the red food coloring, unsweetened cocoa powder, and vanilla extract until smooth. Gradually add this mixture to the batter and beat well.
4
In a measuring cup, mix the salt into the buttermilk to dissolve it. Alternate adding the buttermilk and the sifted cake flour to the batter in three parts, mixing gently until just combined to avoid overbeating.
5
In a small bowl, combine the cider vinegar and baking soda; allow it to fizz and then quickly mix it into the cupcake batter until evenly blended. Use a rubber spatula to scrape down the sides of the bowl to ensure everything is well-mixed and smooth.
6
Evenly divide the batter among the prepared cupcake pans. Place the pans in the oven on the upper and lower racks, baking for about 20 minutes. Switch the position of the pans halfway through baking. Test for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
7
Let the cupcakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8
While the cupcakes cool, prepare the creamy vanilla frosting. In a medium saucepan, whisk together the flour and milk until smooth, then place it over medium heat. Stir continuously until the mixture thickens and bubbles for about 10-15 minutes. Once thick, cover it with waxed paper directly on the surface and allow it to cool to room temperature, around 30 minutes.
9
In a large mixing bowl, beat the softened unsalted butter on medium-high speed for 3 minutes until it’s creamy. Gradually add the sugar while continuing to beat for another 3 minutes until it becomes fluffy and light. Then, add the vanilla extract and blend well.
10
Finally, add the cooled milk mixture to the butter and sugar mixture and continue beating at medium-high speed for 5 minutes until it’s very smooth and noticeably lighter in color. Refrigerate the frosting for 15 minutes before using to achieve the perfect texture. Use the frosting immediately to decorate your cooled cupcakes.
Nutrition Information
7.5
Fat
15.8
Carbs
1.3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the yield of the Decadent Red Velvet Cupcakes recipe?
This recipe yields 24 delightful cupcakes.
What oven temperature is required for baking these cupcakes?
The oven should be preheated to 350°F (175°C).
What type of flour is best for the cupcake batter?
The recipe calls for 3 1/2 cups of sifted cake flour that is not self-rising.
How long should I beat the butter and sugar for the batter?
Beat the softened unsalted butter and sugar on medium speed for approximately 5 minutes until light and fluffy.
How do I create the red color for the cupcakes?
Whisk together 6 tablespoons of liquid red food coloring, 3 tablespoons of sifted cocoa powder, and vanilla extract before adding it to the batter.
What is the purpose of cider vinegar and baking soda in this recipe?
The combination of cider vinegar and baking soda creates a fizzing reaction that is quickly mixed into the batter to help the cupcakes rise and stay light.
How should the buttermilk and cake flour be added to the batter?
They should be added alternately in three parts, mixing gently until just combined to avoid overbeating.
How long do the cupcakes need to bake?
Bake the cupcakes for about 20 minutes, switching the pan positions halfway through for even baking.
How do I check if the cupcakes are done?
Insert a toothpick into the center of a cupcake; it should come out clean when they are fully baked.
How long should I cool the cupcakes before frosting them?
Let them cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
What are the ingredients for the creamy vanilla frosting base?
The frosting base is made by cooking 6 tablespoons of all-purpose flour and 2 cups of milk until thickened.
How long does it take to cook the milk and flour mixture for the frosting?
It takes about 10-15 minutes of continuous stirring over medium heat until it thickens and bubbles.
How should I cool the frosting base to prevent a skin from forming?
Cover the mixture with waxed paper placed directly on the surface and let it cool for 30 minutes to room temperature.
What is the secret to making the frosting very smooth and light?
After combining the butter-sugar mixture with the cooled milk mixture, beat at medium-high speed for 5 minutes until it is noticeably lighter.
Should the frosting be refrigerated before use?
Yes, refrigerate the frosting for 15 minutes before using it to achieve the perfect decorating texture.
What is the calorie count for one Red Velvet Cupcake?
Each cupcake contains approximately 133 calories.
How much fat is in each serving?
Each serving contains 7.5 grams of fat.
What is the carbohydrate content per cupcake?
Each cupcake has approximately 15.8 grams of carbohydrates.
How much protein is in one cupcake?
There is 1.3 grams of protein per serving.
Can I use cold eggs for this recipe?
It is recommended to use large eggs at room temperature for better incorporation into the batter.
What kind of butter should I use for both batter and frosting?
Use unsalted butter that has been softened for the best results.
How much red food coloring is needed?
The recipe requires 6 tablespoons of liquid red food coloring.
Is the buttermilk used at room temperature?
Yes, the buttermilk should be at room temperature to ensure a smooth batter.
Does this recipe include salt?
Yes, 1 1/2 teaspoons of salt are mixed into the buttermilk to dissolve before adding to the batter.
What inspired this particular Red Velvet recipe?
This recipe is inspired by the famous Magnolia Bakery style of red velvet desserts.
How many ingredients are in this recipe in total?
There are 13 main ingredients used to make these cupcakes and frosting.
Should the cocoa powder be sifted?
Yes, 3 tablespoons of unsweetened cocoa powder should be sifted to avoid lumps.
How much sugar is required for the entire recipe?
The recipe uses 2 1/2 cups of sugar divided between the batter and the frosting.
What type of milk is used for the frosting?
The recipe calls for 2 cups of regular milk to create the cooked frosting base.
How much vanilla extract do I need?
A total of 3 1/2 teaspoons of vanilla extract is used, divided between the batter and the frosting.