Cherry Red Velvet Cupcakes

introduction

These cupcakes look bright and taste soft. They mix red cake and sweet cherries. You can make them for a small party or a snack. Try a few other ideas like chocolate covered strawberry cupcakes if you want more fun sweets.

why make this recipe

You get a red cake with a mild cocoa taste. The cherries add a fresh bite. You can make many cupcakes fast. This cake fits a day when you want a pretty treat. For more easy cupcake ideas, see more cupcake recipes.

how to make Cherry Red Velvet Cupcakes

You mix dry things, then wet things, then fold in cherries. Fill liners and bake. Use cream cheese on top when cool. Read step notes while you mix to keep the cake light. For a tip on mixing and filling, check mixing tips.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 cup cherries, pitted and chopped
• Cream cheese frosting for topping

Directions :

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, combine the oil, buttermilk, eggs, food coloring, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the chopped cherries.
6. Fill the cupcake liners about 2/3 full with batter.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let cool completely before frosting with cream cheese frosting.
9. Optional: top with additional cherries for decoration.

how to serve Cherry Red Velvet Cupcakes

Place cupcakes on a small plate. Add one or two cherries on top for color. Serve with tea or milk. You can warm a few for a minute in the oven for a soft bite. See a serving idea at cupcake serving ideas.

how to store Cherry Red Velvet Cupcakes

Keep cupcakes in an airtight box in the fridge if they have cream cheese frosting. They stay good for 3 days. For up to 5 days, freeze them without the frosting. Thaw in the fridge then add frosting before you eat.

tips to make Cherry Red Velvet Cupcakes

• Do not over mix the batter. Mix until it looks even.
• Fold the cherries slow so the cake stays light.
• Use room temp eggs for a smooth mix.
• Let the cupcakes cool before you frost.
• For more tips on cupcakes, try simple cupcake tips.

variation (if any)

• Add a small bit of almond extract for a new note.
• Swap cherries for raspberries for a tart taste.
• Make mini cupcakes by using a smaller pan and a shorter bake time.

FAQs (minimum three FAQ)

Q: Can I use frozen cherries?
A: Yes. Thaw and drain them well. Pat dry before you fold them in.

Q: Can I skip the cocoa powder?
A: You can, but the cake will not have the red velvet hint. The cocoa gives a small chocolate note.

Q: Can I use oil other than vegetable oil?
A: Yes. Use light oil like canola. Do not use a strong oil that changes the taste.

Q: How do I keep the red color bright?
A: Use good food coloring and do not overmix with cocoa. Mix the color in the wet mix well.

Conclusion

You can find a related recipe at Cherry Filled Red Velvet Cupcakes and Cream Cheese Frosting ….

Cherry Red Velvet Cupcakes

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• Author: olivia
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

These vibrant Cherry Red Velvet Cupcakes are soft and flavorful, featuring a mix of red cake and sweet cherries, perfect for parties or as a tasty snack.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 cup cherries, pitted and chopped
• Cream cheese frosting for topping

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Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, combine the oil, buttermilk, eggs, food coloring, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the chopped cherries.
6. Fill the cupcake liners about 2/3 full with batter.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let cool completely before frosting with cream cheese frosting.
9. Optional: top with additional cherries for decoration.

Notes

For best results, do not over mix the batter and use room temperature eggs.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 200
• Sugar: 18g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg