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Red Velvet Cupcakes Recipe

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4 from 43 reviews

Delight in these moist, deeply flavorful Red Velvet Cupcakes topped with smooth and creamy cream cheese frosting. Perfectly tender with a subtle cocoa hint and vibrant red color, these cupcakes are ideal for Halloween or any festive occasion. The addition of decorative Halloween knife icing adds a playful and spooky touch, making these cupcakes a standout treat for celebrations.

Ingredients

For Red Velvet Cupcakes

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • 2-3 teaspoons red food coloring

For Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 2 cups icing sugar

For Decorations

  • 12 Halloween knife icing decorations (optional)
  • ¼ cup icing sugar
  • 3 tablespoons milk (or more as needed)
  • 2 teaspoons red food coloring

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Add Food Coloring: Stir in 2 to 3 teaspoons of red food coloring until the batter is evenly colored a vibrant red.
  7. Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
  8. Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Prepare Frosting: In a bowl, beat the softened cream cheese and butter until smooth and creamy. Add vanilla extract and salt, then gradually beat in icing sugar until the frosting is fluffy and spreadable.
  11. Frost Cupcakes: Once cupcakes are completely cool, frost them generously with the cream cheese frosting.
  12. Make Icing for Decorations: In a small bowl, mix the icing sugar, milk, and red food coloring until smooth to create a red icing glaze.
  13. Decorate: Use the red icing glaze to adhere the optional Halloween knife icing decorations onto the frosted cupcakes for a festive finish.

Notes

  • For a deeper red color, add an extra teaspoon of red food coloring as needed.
  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • Substitute sour cream with plain Greek yogurt for a slight tang and moisture.
  • To make ahead, store unfrosted cupcakes tightly covered at room temperature up to 2 days; frost just before serving.
  • Use a piping bag for more decorative frosting application.
  • If you prefer a less sweet frosting, reduce the icing sugar by ¼ cup.

Find it online: https://flavorspath.com/red-velvet-cupcakes-recipe/