Best Cranberry Red Velvet Cupcakes Recipes

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RED VELVET CUPCAKES



Red Velvet Cupcakes image

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 40m

Yield 30

Number Of Ingredients 16

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  • Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g

RED VELVET CUPCAKES



Red Velvet Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 15 cupcakes

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar (3/4 pound)

Steps:

  • Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
  • In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
  • Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
  • Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

CRANBERRY RED VELVET CUPCAKES



Cranberry Red Velvet Cupcakes image

A recipe I had tucked away from 2009. An easy semi-homemade recipe. Great to serve as dessert on thanksgiving, use up that leftover jellied cranberry sauce.

Provided by Lisa G. Sweet Pantry Gal

Categories     Cakes

Time 30m

Number Of Ingredients 11

1 box red velvet cake mix 18.25oz
3 eggs
1/3 c oil
1/2 c jellied cranberry sauce
1/2 tsp grated orange zest
FROSTING
3/4 c butter room temp
4 oz room temp cream cheese
3 c confectioners' sugar
1/4 c sour cream
1 tsp vanilla extract

Steps:

  • 1. Combine cake mix and ingredients for cake mix on low speed with hand mixer for 30 seconds, turn up to med-high and beat for 2min until smooth and fluffy. Divide batter in cupcake liners, and bake in pre heated 350 oven for 18-22min or until toothpick comes clean. Cool in pan for 10min. Transfer to cooling rack and let cool completely (about an hour)
  • 2. FROSTING On medium speed beat cream cheese and butter until fluffy for 2min. On low gradually beat in confectioners sugar, sugar, then sour cream and vanilla until combined. On med-high beat 2min till light and fluffy. Pipe or spread frosting on each cupcake. Decorate as desired.
  • 3. Cute decorated with sugared cranberries ;)

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