Description
Delight in these classic Red Velvet Crush Cupcakes featuring moist, tender red velvet cake topped with creamy, smooth cream cheese frosting and a festive sprinkle of crushed red velvet crumbs or red sprinkles. Perfect for any celebration or a special treat, these cupcakes combine rich cocoa flavor with a tangy twist from buttermilk and vinegar, all baked to perfection.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp white vinegar
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
For Topping:
- Crushed red velvet cake crumbs or red sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened cocoa powder until evenly combined for a smooth batter base.
- Combine Wet Ingredients: In another bowl, thoroughly mix vegetable oil, eggs, vanilla extract, buttermilk, red food coloring, and white vinegar until fully blended to create the wet component of the batter.
- Blend Batter: Gradually add the wet ingredients to the dry ingredients and stir gently until just combined; avoid overmixing to keep the cupcakes light and fluffy.
- Fill Cupcake Liners: Evenly divide the cupcake batter among the 12 liners, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are perfectly baked.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely, which prevents frosting from melting.
- Prepare Frosting: In a large bowl, beat together softened cream cheese and butter until smooth. Gradually incorporate powdered sugar, adding 1/4 cup at a time, until the frosting reaches your desired consistency. Stir in vanilla extract and a pinch of salt, mixing until creamy and smooth.
- Frost Cupcakes: Once cupcakes have fully cooled, frost them using a piping bag or spatula with the cream cheese frosting, then garnish with crushed red velvet cake crumbs or red sprinkles for an extra festive touch.
- Serve and Enjoy: Present your beautifully decorated Red Velvet Crush Cupcakes and enjoy their rich, delicious flavor with family and friends!
Notes
- For best results, make sure the cupcakes are completely cooled before frosting to prevent melting.
- You can replace red food coloring with natural alternatives like beet juice for a natural twist.
- Use full-fat cream cheese and unsalted butter for a creamier, richer frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
