Description
Delight in these moist and vibrant Red Velvet Crush Cupcakes, topped with a creamy homemade cream cheese frosting and festive crushed red velvet cake crumbs or sprinkles. Perfect for celebrations or an indulgent treat, these cupcakes combine classic red velvet flavors with a smooth, tangy frosting for a truly irresistible dessert.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp white vinegar
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
For Topping:
- Crushed red velvet cake crumbs or red sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened cocoa powder ensuring even distribution of ingredients.
- Mix Wet Ingredients: In another bowl, combine the vegetable oil, eggs, vanilla extract, buttermilk, red food coloring, and white vinegar. Mix until the batter is fully combined and smooth.
- Combine Batter: Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix to maintain cupcake tenderness.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare Frosting: Beat together the softened cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar, 1/4 cup at a time, beating until the frosting reaches a smooth, creamy consistency. Mix in vanilla extract and a pinch of salt.
- Frost Cupcakes: Once cooled, frost the cupcakes using a piping bag or spatula to spread the cream cheese frosting evenly over each cupcake.
- Decorate and Serve: Garnish the frosted cupcakes with crushed red velvet cake crumbs or red sprinkles for a decorative and flavorful finishing touch. Serve and enjoy your Red Velvet Crush Cupcakes!
Notes
- Do not overmix the batter to ensure light and fluffy cupcakes.
- Make sure the cupcakes are completely cool before frosting to prevent melting.
- You can substitute buttermilk with regular milk mixed with 1 tbsp vinegar if needed.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days for best freshness.
