Valentine Red Velvet Cupcakes Recipe
Soft, tender red velvet cupcakes topped with a rich chocolate buttercream. These valentine cupcakes are easy to bake and perfect for sharing with the people you love.
Ingredients
Red Velvet Cupcakes
- 3 eggs at room temperature
- ¾ cup unsalted butter softened
- 3 cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- ¾ teaspoon salt
- 2 ¼ cups sugar granulated
- 1 ½ teaspoons vanilla pure vanilla extract
- 2 tablespoons red food coloring liquid, or 1 to 2 teaspoons gel coloring
- 1 ½ cups buttermilk You can also use powdered buttermilk, following the directions on the container. This is a great option if you don't use buttermilk often.
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons vinegar white or apple cider vinegar
Chocolate Buttercream Frosting
- 1 cup unsalted butter (2 sticks) softened
- ¾ cup unsweetened cocoa powder
- 3 ⅓ cups powdered sugar
- ⅓ cup milk
- 1 ½ teaspoons vanilla extract
Instructions
Red Velvet Cupcakes
- Set the eggs and butter out about 30 minutes ahead so they come to room temperature.
- Heat the oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners, or spray them with nonstick cooking spray and dust with a little flour, tapping out the excess.
- In a medium bowl, whisk together the flour, cocoa powder and salt.
- In a large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add the sugar and vanilla and beat until light and well combined, about 2 minutes.
- Add the eggs one at a time, beating well after each one.
- Add the red food coloring and beat on low speed until the batter is evenly colored.
- Add the flour mixture and the buttermilk in turns, starting and ending with the flour, beating on low speed after each addition just until combined.
- In a small bowl, stir the baking soda into the vinegar (it will fizz). Add it to the batter right away and beat on low speed just until combined.
- Fill each liner about ⅔ full. Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pans for 5 minutes, then move them to a wire rack and cool completely, about 30 minutes, before frosting.
Chocolate Buttercream Frosting
- Beat the softened butter with an electric mixer on medium speed until creamy.
- Add the cocoa powder and powdered sugar a little at a time, alternating with the milk, beating on low speed until combined.
- Beat in the vanilla, then beat on medium-high speed until smooth and fluffy. Add a splash more milk if it's too thick to pipe.
- Pipe or spread the frosting over the cooled cupcakes.
Notes
Frosting: The chocolate buttercream frosts 24 cupcakes with a generous swirl. Cream Cheese Frosting is a classic red velvet topping if you'd rather go that way.
Jumbo cupcakes: The batter also makes 12 jumbo cupcakes. Bake them for about 20 to 25 minutes, until a toothpick comes out clean.
Buttermilk: Powdered buttermilk works too. Mix it following the directions on the container.
Storage: Keep frosted cupcakes in an airtight container in the fridge for up to 4 days. Unfrosted cupcakes freeze well for up to 3 months.
Nutrition is per frosted cupcake and is an estimate.
Nutrition
Calories: 340kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 58mgSodium: 169mgPotassium: 97mgFiber: 1gSugar: 36gVitamin A: 474IUCalcium: 35mgIron: 1mg
Nutrition details are an estimate, per serving.
