introduction
This is a simple cup cake that looks bright and tastes sweet. You can make it for a small party or for a treat at home. Try a version with a cherry on top for a fun feel. See a similar idea like chocolate-covered strawberry cupcakes for baking ideas.
why make this recipe
You will love the red color and the soft crumb. The cocoa adds a mild chocolate hint. The cherries add a fresh pop in each bite. This cake works for kids and grown ups. If you want a related twist, check this chocolate cup cake idea for more flavor notes.
how to make Cherry Red Velvet Cupcakes
I use a simple mix of dry and wet parts. I fold in the chopped cherries last so they stay whole. Fill the liners two thirds full so the tops bake even. You can use store bought frosting or make cream cheese frosting at home. For a visual idea, you can look at another cupcake photo guide.
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and chopped
- Cream cheese frosting for topping
You can also read a full cupcake recipe for more tips: cupcake recipe help.
Directions :
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the oil, buttermilk, eggs, food coloring, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped cherries.
- Divide the batter 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 before frosting with cream cheese frosting.
- Enjoy your delicious Cherry Red Velvet Cupcakes!
how to serve Cherry Red Velvet Cupcakes
Serve at room heat so the frosting stays soft. Add one fresh cherry on each top for a nice look. Serve on a plain plate so the red color stands out. Try a tall glass of milk on the side. For more serve ideas, see simple serve idea.
how to store Cherry Red Velvet Cupcakes
Cool the cakes fully before you store them. Put them in an airtight box. Keep in the fridge for up to 4 days. Let them sit 15 minutes at room heat before you eat them so the frosting softens.
tips to make Cherry Red Velvet Cupcakes
- Use fresh, ripe cherries for best taste.
- Do not over mix the batter. Mix just until it comes together.
- Fill liners to the same level for even bake.
- If you want less red dye, use one tablespoon and add a tiny more if you want a deeper color.
- Chill the cupcakes for 10 minutes before frosting to make frosting easy to spread. You can also look at an idea photo set here: photo guide.
variation (if any)
- Make mini cupcakes and bake 10-12 minutes.
- Add a splash of cherry liqueur to the batter for adults only.
- Fold in chopped dark chocolate with the cherries for more depth.
FAQs
Q: Can I use frozen cherries?
A: Yes. Thaw them and pat dry. Drain well so they do not add extra water.
Q: Can I skip the cocoa powder?
A: You can, but the cake will lose its mild chocolate taste. The cocoa helps the red velvet feel.
Q: How do I make cream cheese frosting?
A: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until light. Chill if it is soft.
Q: Can I bake this as one cake?
A: Yes. Use a 9-inch pan and bake about 25-30 minutes. Check with a toothpick.
Q: Do I have to use buttermilk?
A: You can make a buttermilk mix: add 1 tablespoon vinegar to 1 cup milk and let sit 5 minutes.
Conclusion
Try the full idea for more on the cherry center and cream cheese top: Cherry Filled Red Velvet Cupcakes and Cream Cheese Frosting …
Print
Cherry Red Velvet Cupcakes
- Total Time: 35
- Yield: 12 servings
- Diet: Vegetarian
Description
Deliciously sweet cherry red velvet cupcakes topped with 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
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and chopped
- Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the oil, buttermilk, eggs, food coloring, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped cherries.
- Divide the batter 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 before frosting with cream cheese frosting.
Notes
Serve at room temperature; add a fresh cherry on top for decoration. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
