Indulge your senses with the irresistible allure of Red Velvet Cupcakes topped with a luscious Vanilla Bean Cream Cheese Frosting! These vibrant, velvety treats are not just a feast for the eyes; they’re a delightful blend of rich flavors and textures that will leave your taste buds dancing. Perfect for any celebration or simply to satisfy your sweet tooth, these cupcakes are sure to impress your family and friends. Are you ready to create a dessert that’s as stunning as it is scrumptious? Let’s dive into this enchanting recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 vanilla bean, scraped
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
- In a large mixing bowl, combine granulated sugar and vegetable oil. Whisk until well blended and slightly lighter in color.
- Add eggs one at a time to the sugar-oil mixture, beating well after each addition. Mix in buttermilk, red food coloring, vanilla extract, and white vinegar until the batter is smooth and vibrant red.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the vanilla bean cream cheese frosting, beat softened cream cheese and butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated. Scrape the seeds from the vanilla bean and fold into the frosting.
- Once cupcakes are completely cooled, pipe or spread the vanilla bean cream cheese frosting generously on top of each cupcake.
- Optionally, garnish with a light dusting of cocoa powder or red velvet cake crumbs for an elegant finish.
Tips
- Measure Accurately: Ensure your ingredients are measured precisely, especially the flour and sugar, to achieve the perfect texture. Spoon the flour into your measuring cup and level it off for accuracy.
- Room Temperature Ingredients: For the best results, use room temperature eggs and buttermilk. This helps the batter mix more smoothly and creates a lighter cupcake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, so be gentle!
- Use Quality Food Coloring: For that signature red hue, opt for a high-quality gel food coloring. It provides a more vibrant color without altering the batter's consistency.
- Cool Completely: Allow your cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Frosting Technique: When frosting, use a piping bag for a professional look. If you don’t have one, a zip-top bag with the corner snipped off works just as well!
- Garnish Creatively: Elevate your cupcakes by garnishing with a sprinkle of cocoa powder or crushed red velvet crumbs for an elegant touch.
- Storage Tips: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 5g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 75mg
