Overview

This is a sweet, red cupcake with a soft crumb and a mild cocoa taste. I make these for parties and for a small treat at home. The cake feels light. The cream cheese frosting feels smooth and tangy. Try one with a small fruit or candy on top. For more fun ideas, see strawberry cupcake ideas.

why make this recipe

This recipe makes soft, red cupcakes that many people like. You can make them fast and in one pan. You can share them at a small party or give them as a gift. They look nice and taste good. If you want other twist ideas, try this cupcake page.

how to make Red Velvet Crush Cupcakes

You mix dry things in one bowl and wet things in another. Then you add the wet mix to the dry mix. Fill the cups and bake. Let the cakes cool all the way. Make the frosting and spread it on the cooled cakes. You can use a simple tip or a knife to spread. For a full recipe style, see a similar cupcake recipe.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk, room temperature
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
4 cups powdered sugar
1 teaspoon vanilla extract

You can swap some parts for other items if you like. For a look at a shaped cupcake, check this page.

Directions :

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
For the cream cheese frosting, beat together cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until well combined.
Frost the cooled cupcakes generously with the cream cheese frosting. Enjoy!

how to serve Red Velvet Crush Cupcakes

Place them on a clean plate or a small tray. Add a small mint leaf or a few crumbs on top for look. Serve at room temp. People will like them with a glass of milk or warm tea.

how to store Red Velvet Crush Cupcakes

Keep them in a box or a covered dish in the fridge for up to 4 days. If you must keep them longer, freeze them in a tight bag for up to 2 months. Thaw in the fridge before you eat.

tips to make Red Velvet Crush Cupcakes

Use room temp eggs and buttermilk. This helps the mix blend well.
Do not over mix after you add the wet to the dry. Mix just until you see no dry flour.
Fill each cup two-thirds full so the top will be flat.
Let the cakes cool all the way before you frost.
For a pretty look, chill the frosting a bit then pipe it on. You can see other ways to top cupcakes at cupcake topping ideas.

variation (if any)

Add a small chocolate chip or crushed candy in the batter for a crunch.
Use a plain buttercream instead of cream cheese if you want less tang.
Make mini cupcakes for small bites.

FAQs

Q: Can I make the batter ahead?
A: Yes. You can make the batter and keep it in the fridge for one day. Stir gently before you bake.

Q: Can I use regular milk instead of buttermilk?
A: You can. Add 1 cup milk plus 1 tablespoon white vinegar. Let sit for 5 minutes, then use.

Q: How do I fix dry cupcakes?
A: Do not over bake. If they are dry, serve with a spoon of cream or a thin glaze.

Q: Can I freeze frosted cupcakes?
A: Yes. Freeze them on a tray first, then move to a bag. Thaw in the fridge.

Q: Is red food color the only way to get the red color?
A: No. You can use beet juice or a natural red dye, but the color may be softer.

Conclusion

For more red velvet ideas and fun twists, see Red Velvet Cupcakes Plus 10 Red Velvet Recipes With a Twist.