Best Easy Yet Decadent Red Velvet Cupcakes Recipes

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch.
• With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. See photo at the bottom of this post for a visual. Set aside.
• Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look "piece-y" and not completely combine with the oil. This is normal and ok.
• Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring- until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter - and there were in 1 test batch for me - again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)
• Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
• Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip; I don't recommend a star tip. This frosting is a little too thin.

EASY YET DECADENT RED VELVET CUPCAKES

Steps:

• Prepare cake mix as directed on box, adding in the box of chocolate pudding mix and 1 tsp of the vanilla extract.
• Beat well; batter WILL be thick.
• Fill a touch over half full muffin tins that have been well greased or lined with muffin/cupcake liners; don't fill too high as they rise considerably.
• Cool on rack when done.
• This will make approximately 24 cupcakes.
• As cupcakes bake, make frosting.
• Using a mixer, beat cream cheese, remaining tsp of vanilla and butter in large bowl until well blended; gradually beat in powdered sugar.
• Careful beating in the sugar or you (and your kitchen) will end up looking like an audition for a movie of Casper the Friendly Ghost hehe.
• Beat in whipped topping and continue beating until frosting is thick and creamy looking, giving it enough time for the powdered sugar to break down and dissolve or you will have grainy frosting.
• If TOO thick, add cream or milk a LITTLE at a time until of piping consistency. You can always add a touch more cream; you can't take it out so be careful.
• Pipe or spread frosting on top of cupcakes when cool -- then pig out. :-).

RED VELVET CUPCAKES

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.

EASY RED VELVET CUPCAKES OR CAKE

Steps:

• Set oven to 350 degrees.
• Line 24 regular-size muffin tins with paper or foil liners.
• In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally.
• Spoon the batter evenly between the muffin tins about two-thirds full.
• Bake according to package directions for cupcakes or cake.
• Remove from the pans immediately and cool on wire racks.
• Spread tops with cream cheese frosting.