Indulge your sweet tooth with these 20 decadent red velvet cupcake recipes, each paired with a rich and creamy cream cheese frosting. From classic flavors to unique twists, we’ve got you covered with our collection of mouthwatering treats.
In this article, we’ll take you on a journey through the world of red velvet cupcakes, exploring different variations that will satisfy your cravings for sweet and savory delights. Whether you’re a fan of traditional flavors or prefer something a little more adventurous, you’ll find inspiration in these 20 recipes that showcase the versatility of this beloved dessert.
So grab your mixing bowl and get ready to bake your way through our list of tantalizing red velvet cupcake creations!
Classic Red Velvet Cupcakes with Cream Cheese Frosting
These iconic treats are a staple of Southern baking tradition, characterized by their deep red color and subtle cocoa flavor. A generous dollop of tangy cream cheese frosting takes these cupcakes to the next level.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add red food coloring, vanilla extract, and buttermilk; mix until combined.
5. Gradually add dry ingredients to wet ingredients; mix until smooth.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar; mix until combined.
Red Velvet Chocolate Chip Cupcakes
Red Velvet Chocolate Chip Cupcakes: A Twist on a Classic
These moist and decadent cupcakes combine the rich flavors of red velvet with the indulgent sweetness of chocolate chips, perfect for satisfying your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add red food coloring and vanilla extract; mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Stir in chocolate chips.
7. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Whipped Filling
These moist and decadent cupcakes are a staple of Southern cuisine, elevated by a tangy whipped filling that adds an extra layer of flavor and texture. Perfect for special occasions or everyday treats.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the whipped filling:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, red food coloring, and vanilla extract.
4. Combine wet and dry ingredients; mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before filling with whipped cream mixture (beat heavy cream, butter, powdered sugar, and vanilla extract until stiff peaks form).
Cooking Time: 18-20 minutes
Vegan Red Velvet Cupcakes
These moist and flavorful cupcakes are a game-changer for anyone looking to enjoy the rich, velvety taste of red velvet without compromising their dietary preferences.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons apple cider vinegar
– 1 teaspoon vanilla extract
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup red food coloring (natural or artificial)
– 1/2 cup non-dairy cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together almond milk, oil, vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Add the red food coloring and mix until the batter is evenly colored.
6. Divide the batter among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Non-Dairy Cream Cheese Frosting:
– 8 ounces vegan cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
Mix all ingredients together until smooth and creamy.
Red Velvet Cheesecake Stuffed Cupcakes
These moist red velvet cupcakes are filled with a creamy cheesecake center, making them the perfect dessert for any occasion. With a rich, velvety texture and a subtle tang from the cream cheese, these treats are sure to satisfy your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons red food coloring
– 1 cup cream cheese, softened
– 1/2 cup confectioners’ sugar
– Fresh raspberries or strawberries, for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter, eggs, and red food coloring; mix until smooth.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cupcakes to cool completely before filling with cheesecake mixture (see below).
7. In a small bowl, beat cream cheese and confectioners’ sugar until smooth.
8. Spoon cheesecake mixture into cooled cupcake centers.
9. Garnish with fresh raspberries or strawberries.
Cooking Time: 18-20 minutes per batch
Gluten-Free Red Velvet Cupcakes
These moist and flavorful cupcakes are a delightful treat for anyone with dietary restrictions or preferences. With a rich, velvety texture and subtle cocoa flavor, they’re sure to impress.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, red food coloring, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before serving.
Red Velvet Cupcakes with Ermine Frosting
A Southern favorite, these moist red velvet cupcakes are topped with a rich and creamy ermine frosting for a truly decadent treat. Perfect for special occasions or everyday indulgence.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, red food coloring, and vanilla extract.
4. Combine wet and dry ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with ermine frosting (mix cream cheese, butter, powdered sugar, and vanilla extract until smooth).
Cooking Time: 18-20 minutes per batch
Red Velvet Oreo Cupcakes
These moist and flavorful cupcakes combine the richness of red velvet cake with the crunch of Oreos, making them a unique and delicious treat for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon red food coloring
– 1 teaspoon vanilla extract
– 1 cup crushed Oreos (about 30 cookies)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, red food coloring, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in crushed Oreos.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Mini Red Velvet Cupcakes with Cream Cheese Swirl
Elevate your dessert game with these bite-sized treats that combine the rich flavors of red velvet and cream cheese.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon red food coloring
– 8 ounces cream cheese, softened
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, cocoa powder, and red food coloring.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. For the cream cheese swirl, beat softened cream cheese with an electric mixer until smooth. Spread a dollop on top of each cupcake.
7. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Cooking Time: 12-15 minutes
Red Velvet Cupcakes with Mascarpone Frosting
These moist and flavorful red velvet cupcakes are elevated by a rich and creamy mascarpone frosting, perfect for special occasions or everyday indulgence.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces mascarpone cheese
– 1/4 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with red food coloring and vanilla extract.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with mascarpone mixture.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with White Chocolate Ganache
These moist and flavorful red velvet cupcakes are topped with a rich and creamy white chocolate ganache, making them a perfect treat for any occasion.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the ganache:
– 1 cup white chocolate chips
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add red food coloring and vanilla extract; mix until combined.
5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat just until combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cupcakes to cool completely before topping with white chocolate ganache.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Raspberry Filling
Elevate your cupcake game with these decadent red velvet treats filled with a sweet and tangy raspberry surprise. Moist, flavorful cake is perfectly balanced by the tartness of fresh raspberries.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the raspberry filling:
– 1 cup fresh raspberries
– 2 tablespoons granulated sugar
– 2 tablespoons cornstarch
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt. Add milk, eggs, red food coloring, and vanilla extract; whisk until smooth.
3. Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
4. Allow cupcakes to cool completely. Prepare raspberry filling by blending raspberries, sugar, cornstarch, and lemon juice until smooth.
5. Fill cooled cupcakes with raspberry filling using a piping bag or spoon.
Cooking Time: 18-20 minutes
Spiced Red Velvet Cupcakes with Cinnamon Frosting
Elevate your dessert game with these moist and flavorful Spiced Red Velvet Cupcakes, topped with a sweet and tangy Cinnamon Frosting.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon cayenne pepper
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 cup buttermilk
For the frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons ground cinnamon
– 2-3 drops vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and cayenne pepper.
3. Add softened butter, eggs, red food coloring, and buttermilk. Mix until smooth.
4. Divide batter evenly among cups.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely before frosting.
Frosting:
1. Beat softened butter and powdered sugar until combined.
2. Add cinnamon and vanilla extract. Mix until smooth.
3. Spread or pipe frosting onto cooled cupcakes.
Red Velvet Cupcakes with Nutella Frosting
These moist red velvet cupcakes get a rich and creamy makeover with the addition of Nutella frosting. The perfect combination for anyone who loves chocolate and vanilla flavors.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/4 cup Nutella
– 1 tablespoon unsalted butter, softened
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, red food coloring, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients; mix until smooth.
5. Divide batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with Nutella mixture.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Coconut Cream Frosting
These moist and flavorful red velvet cupcakes are elevated by a creamy coconut frosting, perfect for any special occasion or treat. With their subtle cocoa flavor and hint of tanginess, these cupcakes are sure to impress.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 cup shredded coconut
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt. Add butter and mix until just combined.
3. Beat in eggs, one at a time, followed by red food coloring and vanilla extract.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before frosting with coconut cream frosting.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Brown Butter Frosting
These moist and flavorful red velvet cupcakes are elevated by a rich and nutty brown butter frosting, making them a show-stopping treat for any occasion.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 cup buttermilk
For the frosting:
– 4 tablespoons unsalted butter
– 1 cup powdered sugar
– 2 teaspoons browned butter (see note)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter and red food coloring. Beat until combined.
4. Add eggs one at a time, beating well after each addition. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting.
Brown Butter Frosting: Melt butter in a skillet over medium heat until it turns golden brown and has a nutty aroma. Let cool, then whisk with powdered sugar until smooth.
Red Velvet Cupcakes with Lemon Cream Cheese Frosting
These rich red velvet cupcakes get a bright and tangy makeover with the addition of lemon cream cheese frosting. Perfect for springtime celebrations or any occasion that calls for a pop of color and flavor.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 cup buttermilk
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add red food coloring, buttermilk, and dry ingredients to the wet ingredients. Mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
Frosting:
1. Beat cream cheese and butter until smooth. Add vanilla extract, powdered sugar, and lemon juice. Mix until combined.
Red Velvet Cupcakes with Peppermint Frosting
These moist and flavorful red velvet cupcakes get a refreshing twist with a peppermint frosting that’s perfect for the holiday season. With their subtle cocoa flavor and vibrant color, these cupcakes are sure to be a hit at any gathering.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon peppermint extract
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add red food coloring and vanilla extract; mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until smooth.
6. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with peppermint frosting (recipe below).
Peppermint Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add peppermint extract; mix well.
4. Add heavy cream; mix until desired consistency is reached.
Red Velvet Cupcakes with Salted Caramel Drizzle
These decadent cupcakes combine the classic flavors of red velvet cake and salted caramel, resulting in a sweet and tangy treat that’s sure to impress.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the caramel drizzle:
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon sea salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, red food coloring, and vanilla extract. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. For the caramel drizzle, combine cream, sugar, and sea salt in a small saucepan. Cook over medium heat, stirring constantly, until sugar dissolves.
8. Remove from heat and whisk in melted butter.
9. Allow cupcakes to cool completely before drizzling with caramel.
Red Velvet Cupcakes with Cream Cheese and Fresh Berries
Elevate your dessert game with these tender red velvet cupcakes, topped with a tangy cream cheese frosting and sweet fresh berries. Perfect for special occasions or everyday indulgence.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons red food coloring
– 1 cup buttermilk
– Cream cheese frosting (recipe below)
– Fresh berries (such as strawberries or raspberries), hulled and sliced
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, egg, red food coloring, and buttermilk.
4. Add dry ingredients to wet ingredients; whisk until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
Whisk together cream cheese and butter until smooth. Gradually add powdered sugar; whisk until combined.
Summary
Indulge your sweet tooth with these 20 decadent red velvet cupcake recipes, each topped with creamy cream cheese frosting. From classic recipes to creative twists like vegan and gluten-free options, there’s something for everyone. Try adding chocolate chips, whipped filling, or even Nutella and Oreo mix-ins for added flavor. For a show-stopping treat, stuff your cupcakes with cheesecake or drizzle with salted caramel. Whatever your taste buds desire, these recipes are sure to satisfy your red velvet cravings.
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