Forget store-bought delights – these are the ultimate homemade Red Velvet Cupcakes. Effortlessly easy to create in your own kitchen and crowned with the most exquisite, fluffy Marshmallow Cream Cheese Frosting.
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The Ultimate Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting
Red Velvet isn’t just a dessert; it’s a culinary experience that captures hearts with its striking color, unique flavor, and luxurious texture. Around here, it’s more than just a favorite – it’s a passion! While these delightful cupcakes are perfect for any occasion, you can indulge in the rich taste of red velvet in countless forms. Start your day with these Red Velvet Pancakes, or transform it into a fudgy treat with our Oreo Cream Cheese Stuffed Red Velvet Brownies. The versatility of red velvet knows no bounds, but today, we’re focusing on perfecting the classic cupcake.
My culinary journey with red velvet began over a decade ago, back in 2008, when I first ventured into baking a red velvet recipe. What started as a simple experiment quickly blossomed into a deep affection, transforming red velvet from a casual interest into a full-blown obsession. This passion eventually led me to author an entire cookbook dedicated to this beloved flavor – the Red Velvet Lover’s Cookbook. It was an incredible experience, delving deep into the nuances and history of this iconic dessert.
The very first red velvet creation I ever made was, in fact, a cupcake. While I cherished that initial recipe, my extensive testing and development for the cookbook allowed me to refine and elevate it. Through countless trials and careful adjustments, I’ve perfected that original recipe, making it even more moist, flavorful, and visually stunning. It’s now time to share that ultimate, perfected Red Velvet Cupcake recipe with you, ensuring your homemade baking efforts yield nothing short of perfection.
Understanding the Essence of Red Velvet
One of the most persistent misconceptions I encountered while researching for my cookbook was the idea that red velvet cake is merely a chocolate cake dyed red. This couldn’t be further from the truth. While red velvet does contain cocoa, it’s not meant to be a dominant chocolate flavor. Instead, true red velvet possesses a distinct, complex profile that’s hard to pin down but utterly recognizable.
I often describe it as a rich butter cake flavor with a subtle, delicate hint of cocoa. The cocoa’s role here is to add depth, not to overpower. What truly sets red velvet apart and contributes to its characteristic tang and tender crumb are two key ingredients: buttermilk and vinegar. These acidic components react with the baking soda, creating a light, airy texture and that signature nuanced taste. This slight tang is, in my opinion, an essential characteristic that defines authentic red velvet.
Historically, the red color in red velvet was a result of the chemical reaction between natural cocoa powder (which contains anthocyanin) and acidic ingredients like buttermilk and vinegar, especially when non-Dutch processed cocoa was used. Modern recipes, however, typically rely on red food coloring to achieve that vibrant, iconic hue, allowing for a consistent and striking presentation.
When it comes to frosting, there’s a lively debate among purists. Some contend that traditional red velvet is exclusively served with a boiled milk-and-flour frosting, often referred to as ermine frosting. However, the vast majority of us recognize and adore red velvet cupcakes piled high with creamy, tangy cream cheese frosting. While I lean towards a more traditional boiled frosting for a full red velvet cake, for cupcakes, I am firmly on team cream cheese frosting. This particular recipe elevates that classic pairing by introducing a delightful twist: a uniquely delicious Marshmallow Cream Cheese Frosting, offering an extra layer of sweetness and unparalleled fluffiness!
Crafting Your Perfect Cupcakes: Substitutions & Customization
Baking is an art, and sometimes, a little customization can make a recipe truly yours. Here are some insights into potential substitutions and changes for these Red Velvet Cupcakes:
- Oil vs. Butter for Moisture: My original red velvet cake recipe (found in my cookbook) utilizes butter, but for these cupcakes, I opt for oil. The reason is simple yet effective: oil contributes to an incredibly moist crumb, a hallmark of excellent red velvet cupcakes. Oil-based cakes tend to stay moist longer than butter-based cakes because oil is 100% fat, while butter contains water. If you prefer, you can certainly substitute softened unsalted butter for the vegetable oil. Just be sure it’s at room temperature for proper emulsification and a smooth batter. Creaming softened butter with sugar first will also incorporate air, giving a slightly different texture than an oil-based cake.
- Achieving the Iconic Red Hue: In my cookbook, I call for 3 tablespoons of red food coloring. However, through further testing, I’ve found that 2 tablespoons (or one ounce) of liquid red food coloring is perfectly sufficient to achieve a beautifully bright and vibrant red. You can always adjust this amount to your preference; for a more subtle color, you can reduce it, but be aware that you will lose some of that iconic vividness. For an even more intense color, consider using gel food coloring, which is more concentrated.
- Buttermilk Boost: If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute. For 1 cup of buttermilk, add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the way with regular milk (dairy or non-dairy). Let it sit for 5-10 minutes until it slightly curdles.
- Cocoa Powder Choice: While the recipe calls for standard cocoa powder, the type you use can subtly impact the final flavor and color. Natural cocoa powder is slightly acidic and reacts with the baking soda, enhancing the red color. Dutch-processed cocoa powder, which is less acidic, will result in a darker, less red crumb and a milder chocolate flavor. For the best red velvet experience, stick with natural cocoa powder.
- Frosting Variations: While our Marshmallow Cream Cheese Frosting is a showstopper, these versatile cupcakes pair wonderfully with other frostings too. A classic Cream Cheese Frosting offers a timeless tangy balance. For a richer, more textural experience, our Cookies and Cream Frosting complements red velvet exceptionally well. A simple buttercream frosting is always a delicious option, or for a truly traditional touch, a boiled ermine frosting would also be superb. Don’t hesitate to experiment to find your favorite combination!
Tips and Tricks for Baking Success
Achieving perfectly baked, moist, and flavorful red velvet cupcakes is easier than you think with these helpful tips and tricks:
- Room Temperature Ingredients: Always ensure your eggs, buttermilk, and any butter (if substituting for oil) are at room temperature. This allows them to emulsify properly with other ingredients, creating a smooth, uniform batter and a more tender final product.
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough, dry cupcakes. A few small lumps are perfectly fine.
- Preventing Sinking Cupcakes: If you find your cupcakes are sinking in the middle, several factors could be at play.
- Over-beaten Batter: As mentioned, overmixing incorporates too much air, which can cause cupcakes to rise rapidly and then collapse.
- Underbaked: Cupcakes that aren’t fully baked through will often sink as they cool. Always test for doneness by inserting a toothpick into the center; it should come out clean.
- Overfilled Liners: This is a common culprit! Make sure to fill your cupcake liners no more than two-thirds full. Overfilling leads to a large dome that can’t support itself, resulting in a sinkhole.
- Proper Storage for Freshness: Any leftover frosted cupcakes should be stored in an airtight container in the refrigerator due to the cream cheese in the frosting. If your cupcakes are unfrosted, they can be stored at room temperature for a day or two. For optimal flavor and texture, remove frosted cupcakes from the fridge about 15-20 minutes before serving, allowing the frosting to soften slightly and the cupcakes to come to room temperature.
- Doubling the Recipe: Baking can be finicky when it comes to scaling. While it might seem efficient, doubling baked goods like cupcakes can sometimes lead to inconsistent results due to differences in mixing, baking time, and oven space. For the best and most consistent outcome, if you need more than one batch, I highly recommend making two separate batches.
- Decorate with Flair: While sprinkles are a classic and fun touch, feel free to customize your decorations! Leave the sprinkles off for a minimalist look, or change them up to match a specific holiday or occasion. Red velvet is a fantastic dessert year-round, so let your creativity shine! Consider piping techniques for a professional touch to your frosting.
Explore More Red Velvet Delights
Can’t get enough of red velvet? Neither can we! Dive into these other incredible red velvet recipes from our collection:
- Red Velvet Ice Cream Cake: A decadent, chilled dessert perfect for summer celebrations.
- Red Velvet Waffles: Start your day with a touch of elegance and a sweet drizzle.
- Red Velvet Ice Cream with Marshmallow Swirl: A creamy, dreamy homemade ice cream experience.
- Red Velvet Gooey Butter Cookies: Soft, chewy, and utterly addictive cookies.
- XL Red Velvet Cookie Recipe: Giant, chewy cookies that are pure indulgence.
- Red Velvet Whoopie Pies: Cake-like cookies with a creamy filling – a delightful handheld treat.
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Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting
Deborah Harroun
20 minutes
18 minutes
30 minutes
1 hour
8 minutes
24
cupcakes
Dessert
American
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Ingredients
Cupcakes:
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red liquid food coloring
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
Marshmallow Cream Cheese Frosting:
- 1 (8 oz) package cream cheese
- 1/2 cup butter softened
- 2 cups miniature marshmallows melted
- 3-4 cups powdered sugar
Instructions
Cupcakes:
- Preheat your oven to 350ºF (175ºC). Line two 12-cavity muffin tins with a total of 24 paper liners.
- In a medium bowl, whisk together the all-purpose flour, salt, and cocoa powder until well combined and lump-free.2 1/4 cups all-purpose flour,
1 teaspoon salt,
1 tablespoon cocoa powder - In a large mixing bowl, beat the granulated sugar and vegetable oil with an electric mixer until light and fluffy. Add the large eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl to ensure everything is incorporated. Finally, mix in the red liquid food coloring until the mixture is uniformly vibrant.1 1/2 cups granulated sugar,
1 cup vegetable oil,
2 large eggs,
2 tablespoons red liquid food coloring - Gradually add the dry ingredients mixture and the buttermilk to the sugar and oil mixture in two or three alternating additions, mixing on low speed until just combined after each addition. Be careful not to overmix. Stir in the vanilla extract. In a separate small bowl, combine the white vinegar and baking soda; it will immediately bubble up. Gently fold this activated mixture into the cupcake batter until just incorporated.1 cup buttermilk,
1 1/2 teaspoons vanilla extract,
1 teaspoon white vinegar,
1 teaspoon baking soda - Distribute the batter evenly among the prepared paper liners, filling each approximately 2/3 full to prevent overflowing and sinking.
- Bake for about 18 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely in the muffin tins for a few minutes before transferring them to a wire rack to finish cooling. Ensure they are fully cooled before frosting.
Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together thoroughly with an electric mixer until the mixture is smooth and creamy.1 (8 oz) package cream cheese,
1/2 cup butter - Add the melted miniature marshmallows and 2 cups of the powdered sugar to the cream cheese mixture. Beat on low speed until combined, then increase speed and beat until fluffy. Gradually add more powdered sugar, one cup at a time, until you achieve your desired frosting consistency – smooth, pipeable, and wonderfully fluffy.2 cups miniature marshmallows,
3-4 cups powdered sugar - Once the cupcakes are completely cooled, generously frost them with the prepared Marshmallow Cream Cheese Frosting. Garnish with sprinkles if desired, and enjoy!
Recipe Notes:
Nutrition information provided here is an estimate only. Actual values may vary significantly based on specific brands, ingredient substitutions, and precise measurements. This information should be used as a general guideline, not as a definitive dietary fact.
Nutrition Information
Calories: 332kcal (17%),
Carbohydrates: 44g (15%),
Protein: 3g (6%),
Fat: 17g (26%),
Saturated Fat: 6g (38%),
Polyunsaturated Fat: 10g,
Trans Fat: 0g,
Cholesterol: 36mg (12%),
Sodium: 183mg (8%),
Fiber: 0g,
Sugar: 34g (38%)
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