Very few desserts rival the allure of a perfectly baked Red Velvet Cupcake adorned with creamy, buttercream frosting… It’s more than just a treat; it’s a symphony of flavors and textures that dance on the palate, leaving a lasting impression of delight.
This homemade Red Velvet cupcake recipe is super delicious and just in time for mother’s day. As we prepare to celebrate the guiding light in our lives, what better way to convey our gratitude than through the language of sweetness?
What truly sets these Red Velvet Buttercream Cupcakes apart is their unique flavor profile — The subtle chocolate flavor and velvety texture pairs so well with the sweet and creamy butter cream frosting.
In essence, these red velvet cupcakes are a sensory delight, offering a delicate balance of flavors and textures that tantalize the taste buds and leave you craving just one more bite. It’s a taste that’s both familiar and extraordinary, inviting you to indulge in a moment of pure bliss with every mouthful.
Ingredients:
Red Velvet Cupcakes
- Flour (1 1/2 cups)
- Sugar (1 1/4 cups)
- Cocoa Powder (2 tablespoons)
- Baking Powder (1 teaspoons)
- Baking Soda (1/2 teaspoon)
- Milk Powder (1 tablespoon)
- Corn Starch (2 teaspoons)
- Salt (1/2 teaspoon)
- 3 Eggs (room temperature)
- Vegetable Oil (1/2 cup)
- Buttermilk (1 cup)
- Red Food Coloring (2 teaspoons)
- Vanilla Extract (2 teaspoons)
- Red Velvet Emulsion (1 teaspoon)(optional)
Buttercream Frosting
- 1 Stick Of Butter (softened)
- Powdered Sugar (2 cups)
- Vanilla Extract (1 teaspoon)
- Milk (2 tablespoons)
What You’ll Need:
- Hand Mixer
- Two Large Mixing Bowls
- Muffin Tin
- Cupcake Liners (optional)
How To Make Red Velvet Cupcakes
Mix wet ingredients; In a large mixing bowl combine eggs, vegetable oil, buttermilk, vanilla extract, and red food coloring.
Now for the dry ingredients; in a separate mixing bowl combine flour, sugar, cocoa powder, baking powder, corn starch, milk powder, baking soda, and salt. Then combine both wet and dry mixtures.
Pre heat oven to 350. Grease muffin tin (or line with cupcake liners) and use a cookie scoop to fill with batter. Place cupcakes in the oven to bake for 25 minutes.
Buttercream Frosting
Once cupcakes are done baking place on cooling rack to cool while you prepare buttercream frosting. In a large mixing bowl use a hand mixer to beat butter and sugar together. After that stir in vanilla extract by hand then add two tablespoons of milk. If you want frost to be more runny add another teaspoon of milk, if frosting is too runny add sugar to thicken.
Frost cupcakes once they are completely cooled and enjoy. Our Butter Pecan dessert topper is an optional finishing touch that truly take these cupcakes to the next level.
Let us know what you thought of this recipe. Check out some of our other dessert recipes here and don’t forget to stop by our shop.