Description
These Christmas Red Velvet Cupcakes are a festive twist on the classic dessert, featuring moist, tender red velvet cupcakes topped with creamy vanilla frosting and adorned with fresh raspberries and rosemary sprigs. Perfect for holiday celebrations, they combine rich flavors and elegant presentation to delight your guests.
Ingredients
Scale
Red Velvet Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Creamy Vanilla Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2–3 tablespoons heavy cream (add more if needed for consistency)
- A pinch of salt
Toppings
- Fresh raspberries
- Rosemary sprigs
- Powdered sugar, for dusting
Instructions
- Prepare the Red Velvet Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to combine the dry ingredients evenly.
- Mix Wet Ingredients: In a separate large bowl, combine vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar. Whisk until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender and light.
- Fill Cupcake Liners and Bake: Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Creamy Vanilla Frosting: Beat the softened butter in a large mixing bowl on medium speed until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Add vanilla extract and a pinch of salt, then slowly beat in heavy cream. Increase speed to high and beat until light and fluffy. Adjust consistency by adding more cream or powdered sugar if needed.
- Frost the Cupcakes: Once cooled, use a piping bag fitted with a star tip to pipe a generous swirl of the creamy vanilla frosting onto each cupcake.
- Add Festive Toppings: Place a fresh raspberry on top of each frosted cupcake and tuck a small rosemary sprig beside it. Finally, dust the cupcakes lightly with powdered sugar for a snowy, festive effect.
Notes
- Ensure all cold ingredients are brought to room temperature before mixing to achieve smoother batter and frosting.
- Using gel food coloring is recommended for a more intense red hue without thinning the batter.
- Do not overmix the batter to maintain a tender cupcake crumb.
- You can substitute buttermilk with milk and a tablespoon of lemon juice or vinegar if buttermilk is not available.
- Use fresh rosemary and raspberries to enhance the festive presentation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: thirty-five grams
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
