introduction
I love these Red Velvet Crush Cupcakes. They look bright and taste soft. They work for parties, snacks, or a sweet treat at home. Try a different idea like chocolate covered strawberry cupcakes if you want a twin treat.
why make this recipe
This recipe gives you soft red cake and a smooth cream cheese top. You make it fast with few steps. Kids and guests like the color and taste. For a fun change, you can also see another cupcake idea.
how to make Red Velvet Crush Cupcakes
You mix dry and wet parts, fill cups, bake, and add cream cheese top. Use tools like a bowl, spoon, mixer, and a cupcake tin. Do not overmix the batter. For tips on cupcake care, look at this small guide.
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
Have the dry and wet parts ready. You can read a related recipe for more form and steps at this linked page.
Directions :
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Fill the cupcake liners 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and mix well.
- Add the vanilla extract and mix until combined.
- Frost the cooled cupcakes with the cream cheese frosting and enjoy!
how to serve Red Velvet Crush Cupcakes
Serve the cupcakes on a plain plate or a small tray. Add a light dust of cocoa or a small berry on top. Serve at room heat so the cream cheese feels soft. For a fun plate match, try a sweet pairing like chocolate dip idea.
how to store Red Velvet Crush Cupcakes
Place the cupcakes in a cool box or a sealed dish. Keep them in the fridge for up to 4 days. Let them sit at room heat for 15 minutes before you eat so the frost warms a bit.
tips to make Red Velvet Crush Cupcakes
- Use room temp eggs and buttermilk. They mix well.
- Do not overmix the batter. Mix until you see no dry bits.
- Test with a toothpick to check bake time.
- Cool fully before you frost to keep the top smooth.
- Want a quick change? See this idea for a fun twin dessert.
variation (if any)
- Make mini cupcakes for a party.
- Add a small piece of white chocolate in the center before you bake.
- Use a swirl of buttercream instead of cream cheese for a different top.
FAQs
Q: Can I use milk instead of buttermilk?
A: Yes. Add 1 tablespoon lemon juice or white vinegar to 1 cup milk. Let sit 5 minutes and use.
Q: Can I make the batter ahead?
A: You can mix the dry and wet parts and keep them in the fridge for a day. Mix quick before you bake.
Q: Can I freeze these cupcakes?
A: Yes. Freeze without frost. Wrap tight and freeze up to 2 months. Thaw in the fridge then bring to room heat.
Q: Do I need special red food dye?
A: No. Gel dye gives a strong red with less amount. Liquid dye works but you may need more.
Q: Can I use low-fat butter or cream cheese?
A: You can, but the frosting may feel less rich.
Conclusion
For more red velvet ideas and fun twists, see this helpful guide: Red Velvet Cupcakes Plus 10 Red Velvet Recipes With a Twist.
Print
Red Velvet Crush Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Deliciously soft red velvet cupcakes topped with smooth cream cheese frosting, perfect for any occasion.
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
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Fill the cupcake liners 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and mix well.
- Add the vanilla extract and mix until combined.
- Frost the cooled cupcakes with the cream cheese frosting and enjoy!
Notes
For best results, use room temperature ingredients. Store in the fridge for up to 4 days. Let sit at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
