Classic Red Velvet Cupcakes with Cream Cheese Frosting: A Timeless and Eye-Catching Delight

Why You’ll Love This

These Red Velvet Cupcakes are the epitome of elegance and flavor. The moist, tender crumb of the cupcake, paired with the creamy, slightly tangy frosting, creates a perfect balance that will leave you craving more. The recipe is simple yet produces stunning results, making it ideal for both novice and experienced bakers.

Perfect Occasion

These cupcakes are perfect for any special occasion, including birthdays, anniversaries, holidays, or simply as a delightful treat to share with family and friends. Their striking appearance and delightful taste make them a hit at parties and celebrations, and they’re sure to impress your guests.

Decoration Tips

• Top each cupcake with a swirl of cream cheese frosting using a piping bag for a professional look.
• Decorate with the reserved cupcake crumbs for a classic red velvet touch.
• Add a sprinkle of edible glitter or small heart-shaped sprinkles for an extra festive touch.
• Garnish with fresh berries or a single edible flower for an elegant presentation.

Ingredients:

For the Cupcakes (Makes Six):

• 60 grams All-Purpose Flour: Provides the base structure for the cupcakes.
• 10 grams Unsweetened Cocoa Powder: Adds a subtle chocolate flavor.
• 1/4 teaspoon Baking Soda: Helps the cupcakes rise.
• 1/4 teaspoon Baking Powder: Adds additional leavening.
• 1/4 teaspoon Salt: Enhances the flavors.
• 60 grams Sugar: Adds sweetness.
• 60 ml Yogurt (room temperature): Adds moisture and a slight tang.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor.
• 1 Egg (approx. 55 grams, room temperature): Provides structure and moisture.
• 60 ml Vegetable Oil: Keeps the cupcakes moist.
• 1/2 teaspoon Red Food Coloring: Provides the signature red color (preferably gel for vibrant color; start with 1/2 tsp and add more as needed).

For the Cream Cheese Frosting:

• 100 grams Cream Cheese (room temperature): Creates a creamy, tangy frosting.
• 50 grams Unsalted Butter (room temperature): Adds richness and smoothness.
• 120 grams Powdered Sugar (sifted): Sweetens the frosting.

Instructions:

1. Preheat Oven: Preheat your oven to 175°C (350°F) and line a muffin tin with six paper liners.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the sugar, yogurt, vanilla extract, egg, vegetable oil, and red food coloring until well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
5. Fill Liners: Divide the batter evenly among the six paper liners, filling each about two-thirds full.
6. Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Frosting: In a large bowl, beat the cream cheese and butter at medium speed until smooth and creamy, about 2 minutes. Add the vanilla extract and gradually add the powdered sugar, mixing on low speed until combined. Increase the speed and beat for another 2-3 minutes until the frosting is light and fluffy.
9. Decorate: Trim off any peaks from the tops of the cupcakes and crumble the trimmed pieces. Use these crumbs to decorate the frosting later. Frost the fully cooled cupcakes using a piping bag, and sprinkle with the reserved crumbs.

Enjoy these Red Velvet Cupcakes, a luxurious and delicious treat that will surely delight everyone who tastes them!