Description
These Classic Red Velvet Valentine Cupcakes are a delightful treat that combines moist, tender cake with a luscious cream cheese frosting. Perfect for Valentine’s Day or any special occasion, these cupcakes offer a beautiful red hue and a rich, slightly tangy flavor that will melt hearts. Easy to make and irresistibly delicious, they are sure to impress family and friends.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure even baking and easy removal.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. Stir together so they’re evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth and well combined.
- Blend Wet and Dry: Gradually add the wet ingredients into the dry ingredients, mixing carefully until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about two-thirds full to allow room for rising.
- Bake: Place the cupcake pan in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the pan or on a wire rack before frosting, to prevent melting the frosting.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
- Frost Cupcakes: Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting. Decorate as desired with sprinkles, chocolate shavings, or any festive toppings.
Notes
- Ensure the cream cheese and butter are softened to room temperature for the smoothest frosting.
- Use toothpick test to check for doneness and prevent overbaking.
- For a more vibrant red color, use gel-based food coloring instead of liquid.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to come to room temperature before serving if refrigerated.
