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Homemade Red Velvet Cupcake

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Looking for cupcake recipe from scratch? Try these moist red velvet cupcake recipe. The gorgeous red color makes it a treat for eyes and a perfect cupcake for your romantic dates during Valentine.

|Another Valentine Special Cake: Death by Chocolate

These eggless homemade red velvet cupcakes are my favorite. This super moist red velvet cupcake recipe is topped with cream cheese frosting. The slight hint of chocolate creates a buzz for kids of all ages.

Make these homemade red velvet cupcake recipe with cream cheese frosting and become a superstar in your next get-together. Game?

Let’s make the delicious red velvet cupcake

red velvet cupcake recipe with cream cheese frosting

PS: Use Conversion Table to convert cups into grams and vice versa

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

To make Cupcake

Preheat the oven to 180 °C for 10 minutes.

In a large mixing bowl, sieve All-purpose flour, powdered sugar, Cocoa powder, salt, Baking powder, and baking soda together. This helps in even mixing of all the ingredients.

In another bowl take milk. Add vinegar to it and keep it aside for 5 minutes. The milk will curdle during this resting time and results in buttermilk. Add the good quality of food grade edible color to the buttermilk.

Red Velvet Cupcakes

Whisk buttermilk, melted butter, and vanilla essence well. Now start adding dry ingredients to the wet ingredients.

You can use a spatula or electric whisker to mix the ingredients.

Prepare a smooth and lumps free batter. Pour the batter into muffin molds.

Bake these muffins at 180 °C for 15 minutes in a preheated oven or until the toothpick inserted comes out clean.

Once baked, take these muffins out and let them cool.

|Recommended Recipe: Mango Semolina Muffins

For Cream Cheese Frosting

In an electric mixer beat the cream cheese until smooth. Start adding powdered sugar and cream it after every addition of sugar. Add vanilla extract and cream again. Continue to add sugar and creaming it until you get pearly sheen and gooey but separable consistency.

Fill it into a piping bag and use any nozzle for the frosting.

Your Red velvet cupcakes with cream cheese frosting are ready to serve.

Homemade Red Velvet Cupcake Recipe

Buy Tools and Ingredients used in this recipe

Cocoa Powder | Red Color | Vanilla Essence | Cream Cheese | Muffin Moulds

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Red Velvet Cupcake
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert, Parties
Cuisine: American
Servings: 10 cuppies

Ingredients

For CupCake

For Cream Cheese Frosting

  • 200 gm Cream Cheese
  • 1/2 tsp Vanilla Extract (Pure)
  • 1/2 cup Powdered Sugar
  • 2/3 cup Whipping Cream (Cold and heavy)

Instructions

For Cupcake

  • Preheat the oven at 180 °C for 10 minutes.
  • In a mixing bowl sieve all the dry ingredients together – all-purpose flour (maida), sugar, cocoa powder, salt, baking powder and baking soda. Mix them well.
  • Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. Now add color to this mix.
  • Separately whisk the wet ingredients - prepared buttermilk, melted butter and vanilla essence.
  • Add it to the dry ingredients and mix well with a spatula or with electric beater till there are no lumps.
  • Now pour the batter in a cupcake mould and bake at 180 °C for about 15 minutes or until done.
  • Remove and cool.

For Cream Cheese Frosting

  • In an electric mixer, beat the cream cheese until smooth. Begin adding powdered sugar, creaming thoroughly after each addition.
  • Mix Vanilla extract in the cream.
  • Continue adding powdered sugar until frosting has a pearly sheen and thick, gooey yet spreadable consistency.

Notes

  1. Red food colouring will stain your hands, clothes and mouth, so use caution when handling.
  2. You must use a brand of heavy cream that whips very easily to stiff peaks.
  3. If the cream you are using don’t form the stiff peaks easily, whip the cream separately till it forms the stiff peaks and then fold with cream cheese.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

12 COMMENTS

    • Hi Prema,
      Yes you can use beet here.Add 3/4cup of beet puree.wash and boil the beetroot and puree it in a mixer and you are good to go to make your red velvet cupcakes using beet. Hope this helps.

  1. Hi Shalini
    I am using Philips and it just works fine for all my baking needs.About cream cheese I would suggest the best quality and thats philadelphia.Have not tried any other brand.Its easiky availabke on amazon and in super markets.Please dont compromise on the quality of ingredients.
    Thanks

  2. Hey Shalini, I prefer philadelphia.Its available in amazon as well as gourmet stores. Do try out and let me kbowbhow it turned out for you.

    Paarul

      • Hello Sonia,

        Thanks so much. But I am cooking for my family only so I think this quantity will be too much. Is there any cream easily available in a bit less quantity. Also for home purpose can you suggest a whisker. I need to make cream and for the dough of bread.

        Shalini

        • Hello Shalini,
          I have been using Orpat Whisker from last 2 years and am absolutely happy with it. You can check the whisker from this link: http://amzn.to/2u5xXrk
          About the cheese cream, the red velvet cupcake needs rich quality of cheese cream and Philadelphia is a tried and tested cream. Parul who is the owner of this recipe might be able to suggest something more.
          Sonia

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Sonia Gupta

Baking Instructor & Food Blogger

I’m Sonia Gupta, and I am on my mission to transform home-makers into home-bakers. Baking is an essential skill that every mother must know so to avoid their children eating unhealthy market baked items. My goal is to help you learn a skill that will keep your children happy and healthy.

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