Red velvet cupcakes are a dessert or snack that’s basically made using cocoa powder, buttermilk and red food color. They are a mini version of the red velvet cake. They have a vibrant red color with some chocolaty taste. This makes them soft, moist, and oh-so-luxurious. The red color is achieved using either the red food coloring or beetroot juice. The cocoa powder gives a chocolate flavor and contributes to the cupcakes’ reddish-brown base color, providing a perfect backdrop for the vibrant red hue.

Why you will love these Red Velvet Cupcakes

• They are easy to make and require simple ingredients that are readily available.
• They are a show-stopper in any occasion. This is because of their striking red color paired with your favorite frosting, yam!
• They have a rich flavor. With just the right balance of cocoa and vanilla, these cupcakes deliver a unique, subtle sweetness that’s absolutely irresistible.
• These cupcakes are uniquely soft, moist, and fluffy. You will enjoy every bite of these little creations.

Similar recipes to love

1. Basic cupcakes
2. Easy eggless beetroot chocolate muffins

How to make red velvet cupcakes

Red velvet cupcakes are easy to pull off and the results, spectacular. Their iconic red color, delicate texture, and a rich flavor, these mini bites are a joy to make and even more delightful to eat. All you need are a few ingredients, cocoa powder, and a little love to bring these decadent treats to life. Here are the ingredients you need and the instructions on how to make these cupcakes:

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tbsp baking cocoa powder
• 2 eggs
• 3/4 cup vegetable oil
• 1 cup buttermilk
• 1 cup caster sugar
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vinegar
• 2 tbsp red food color

Instructions

1. Preheat the oven to 350°F (175°C) and line the muffin cups with paper liner.
2. In a large bowl, beat eggs, vanilla, oil and buttermilk and vinegar. Give the mixture a good stir with a whisk to combine.
3. In another bowl, mix flour, baking powder, baking soda, cocoa powder, salt, sugar and food color (if in powder form) and sift to mix.
4. Slowly add the flour mixture in three stages to the egg and oil mixture. Gently stir with a whisk. Be careful not to over mix.
5. Scoop the batter and fill the lined cups with the batter up to two-thirds full.
6. Bake for about 20 minutes or until a toothpick inserted in the center of the cupcakes comes out dry.
7. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack.
8. Serve cold or warm with your favorite beverage or as dessert.

Other deserts recipes that may interest you:

• Delicious and nutritious blueberry muffins
• Banana Oreo muffins
• Banana Walnut Muffins
• Apple muffins

Red velvet cupcakes

Red velvet cupcakes are a delightful and visually stunning dessert and snacks that have a rich, velvety texture with a hint of chocolaty flavor. The deep red hue of the cupcakes is achieved through the use of either natural ingredients like beetroot or food coloring and cocoa powder.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Resting time: 5 minutes minutes

Total Time: 40 minutes minutes

Servings: 18 cupcakes

Calories: 215.44kcal

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Ingredients 

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• 2½ cups All-purpose flour
• 1 tbsp Baking cocoa powder
• 2 Eggs large
• ¾ cup Vegetable oil
• 1 cup Buttermilk
• 1 cup Caster sugar
• 1 tsp Vanilla extract
• 1 tsp Baking soda
• 1 tsp Baking powder
• ½ tsp Salt
• 1 tsp White vinegar
• 2 tbsp Red food color

Instructions

Step 1: Preparation

• Preheat the oven to 350°F (175°C) and line muffin cups with paper liners.
  

Step 2: Mixing

• In a large mixing bowl, beat eggs, vanilla, oil and buttermilk and vinegar. Give the mixture a good stir with a whisk to combine.
  
• In another bowl, mix flour, baking powder, baking soda, cocoa powder, salt, sugar and food color (if in powder form) and sift to mix.
  
• Slowly add the flour mixture in three stages to the egg and oil mixture.
• Gently stir with a whisk. Be careful not to over mix.
  

Step 3: Bake

• Scoop the batter and fill the lined cups with the batter up to two-thirds full.
  
• Bake in the middle of the oven for about 20 minutes or until the cakes are risen properly and the they spring back when touched.

Step 4: Cool and Serve

• Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack.
  
• Serve cold or warm with your favorite beverage or as dessert.
  

Video

Notes

Tips and Tricks for perfect red velvet cupcakes

• Ensure the oven is fully preheated before placing the cupcakes inside. This helps them rise properly.
• Bake in the center rack of the oven to ensures even heat distribution.
• Once the dry ingredients are added to the wet ingredients, mix just until combined to avoid over mixing which can lead to dense cupcakes.

Nutrition

Calories: 215.44kcal | Carbohydrates: 29.03g | Protein: 3.44g | Fat: 9.65g | Saturated Fat: 5.72g | Polyunsaturated Fat: 0.54g | Monounsaturated Fat: 2.79g | Cholesterol: 46.97mg | Sodium: 150.94mg | Potassium: 61.93mg | Fiber: 0.78g | Sugar: 13.65g | Vitamin A: 94.54IU | Calcium: 27.09mg | Iron: 1.08mg

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