These Red Velvet Cupcakes are adapted from the Red Hot Red Velvet Cake recipe in the book Baked, New Frontiers in Baking. Up until recently I had way too many Red Velvet recipes. I went back and re-baked some to see which ones were the best, and this recipe still rises to the top. The cupcakes aren't really high rising and bouncy, but they are deeply flavorful. They also have more chocolate than some other recipes, and I'm starting to like red velvet with more chocolate.
Darker Red Velvet
Back when I first made these (with help from a reader named Louise), I mentioned the cupcakes were too brown, too chocolatey and not red enough for me. My tastes have changed a bit. I now like the darker style Red Velvet too.
Amount of Butter and Oil
What's interesting about this recipe is that it was adapted from a cake recipe and didn't require changes to the amount of fat. Sometimes cupcakes need a little more oil or butter than their cake counterparts, but this recipe worked just fine without any real big ingredient changes. I have used different kinds of red colorings over the years, though.
Goodbye Cinnamon Frosting
The original cake was called Red Hot Velvet Cake because it was frosted with a fluffy cinnamon frosting. I gave up on making the cinnamon frosting because I will always choose regular cream cheese flavor over a cinnamon flavored frosting. So this recipe includes a cream cheese frosting. I have too many favorites, but lately I've been using one adapted from Martha Stewart which has 8 oz butter, 12 oz cream cheese and 4 cups of powdered sugar. I think the standard ratios are 4 oz butter, 8 oz cream cheese and 4 cups of powdered sugar, which I find too sweet.
Powdered Buttermilk
Here's a picture of some powdered buttermilk. Back when I first posted this, we discussed how we both liked using it. It's still a staple at our house, though lately I've been using Bob's Red Mill brand rather than Saco. Update: I am also using Bob's Red Mill.
Yield
Exact yield may vary depending on what size your cupcake wrappers are. I use large ones (not jumbo) and get about 18 cupcakes, but if you use regular size cupcake wrappers you may get up to 24.
Recipe
Baked Red Velvet Cupcakes
Ingredients
- ¼ cup unsweetened cocoa powder, natural type
- ¼ cup boiling water
- 2 tablespoons red food coloring or 1 tablespoon Super Red**
- 1 cup buttermilk or use buttermilk powder and a scant up of water
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter softened, cut into small pieces
- 2 tablespoons vegetable oil or shortening (I use oil)
- 1 ⅔ cup sugar (330 grams)
- 3 large eggs
- 1 teaspoon fine salt
- 2 ½ cups cake flour (280 grams)
- 1 tablespoon cider vinegar
- 1 teaspoon baking soda
Cream Cheese Frosting
- 8 oz unsalted butter, softened
- 12 oz cream cheese, softened
- 4 cups confectioners' sugar, sifted
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat the oven to 325 degrees F. Line a muffin pan with 24 paper liners.
- In a small bowl or a 2 cup glass measure, stir together cocoa powder, boiling water and liquid food coloring. Set aside to cool slightly. Note: If using a thick gel color, mix only the cocoa powder and water and add a few drops of gel later.
- Stir the buttermilk and vanilla into the cocoa mixture.
- In a mixing bowl, cream the butter and shortening (or oil) until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the salt.
- With the mixer on low, add the flour and the buttermilk mixture alternately to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated. If you are using a thick gel rather than liquid color, add a few drops until you get a deep red hue.
- In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
- Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 15-20 minutes for cupcakes, rotating the pans halfway through the baking time.
- Transfer the muffin tin to a wire rack and let cool for 5 minutes or so, then remove cupcakes from pan and allow to cool on rack.
Cream Cheese Frosting
- With an electric mixer, beat the butter and cream cheese until light and fluffy.
- Gradually add the confectioners' sugar, scraping bowl and beating. Beat in the vanilla. Add lemon juice for a little more tartness if desired.
Gina says
OOPS! I mean, I concur with LOUISE'S evaluation! --Gina
Gina says
So weird! You and I have eerie life parallels so often! Ok, so you're in Italy, and I'm not. But I did just get back from NYC where I sampled an actual Baked red velvet cupcake. And my review is this: the cake was pleasant, but not tangy enough, and the cinnamon buttercream was silken and heavenly, but I wanted it on something else (carrot cake maybe), and a proper cream cheese frosting on my cupcake!
So I concur with your evaluation. --Gina
Heather - Ghost Baker says
Awesome! I have this book but haven't experimented with it too much yet. Thanks for testing the waters!
Louise says
Everybody has been very kind. I hope Anna lets me do this again. Not just when she's in Italy. 🙂
Patty says
Oh wow those cakes look so good and that frosting, mouthwatering! Great post!
Jennifer says
Louise,
Thanks, I actually had wondered about that! If the circular bottoms wouldn't matter once they were in the pan and filled.
Jennifer
Barbara says
Nice guest blog! These are great red velvet cupcake, but like everyone else, I love the square muffin tin. Looked for one at Sonoma but they didn't have them. Going to google it now!
betty says
these look so good- i love the squareness! i havent seen a square muffin pan before, might try to find one on the net :O)
Louise says
Jennifer - Regular cupcake liners work fine in the pans.
Jennifer says
I'm with Dee, where did you get the square liners? I have the pan, but not the liners. (Unfortunately, I have one pan and most recipes would probably require two.)
Pam says
My mom always made Red Velvet Cake with the cooked flour frosting, so to me that is the traditional flavor I remember. However, I love cream cheese frosting, so either one is a winner for me. I've used the powdered buttermilk for years and could never tell any difference tastewise between the powdered and fresh versions.
dani says
looks like a great recipe and the review is wonderful 🙂
Amanda says
Thanks for that tip on the powdered buttermilk, did not know about the preservative! I LOVE the square cupcake pan, that's awesome 🙂
shelly (cookies and cups) says
My grandma and mom always did the red velvet with the cooked flour frosting. I think I would prefer the cream cheese as well, but yours looks really great!
Louise says
The square pans just take regular cupcake liners. I didn't know they would be such a hit. If Anna lets me do this again, I'll use my half sphere pans, but you need just the right recipe to show them off.
If my theory of what the vinegar and baking soda does in this recipe is correct, maybe increasing it just a trace would give the final results I'm looking for in this cake. Like I said, it really is a great cake, just needs a little more tang.
Anonymous says
The square pans just use regular cupcake liners. I didn't know my square pans would be such a hit. If Anna lets me do this again, maybe I'll use the half spheres I have. But you need just the right recipe to show them off.
If my theory is right about what the cider vinegar and baking soda actually does in this recipe, maybe just increasing it a trace would give the results I'm looking for.
Anna says
Louise, you've got me wanting those square pans too. Thanks again for your guest posting and reviewing. I'll probably try the Baked red velvet cupcakes too, but since you've already done it we can move on to something else and come back to them later ;). The Cake Man Raven recipe looks a lot like Martha's, but redder and maybe with more sourness? Not sure, but I like tasting the buttermilk and vinegar too.
Katrina says
Fun for you to guest post, Louise. The cupcakes look great.
FYI, I saw on ATK, Chris Kimball talked about buttermilk and said that powdered stuff is great. He said of course he recommends the real thing, but that the powder works great and he'd use it over homemade buttermilk (milk with lemon added).
I do love the square cakes!
Dee says
Where do you find the square liners for the pans? I saw the square pans at TJMAXX!
justJENN says
Loving the square cakes!
Fallon says
Great review! I love the dried buttermilk tip. Didn't even know they made that dried. Will have to look for it. Definitely a very handy ingredient to have in the pantry!
Louise says
Seeing the Big Hair Lemon Meringues on the screen makes me want one of those right now. 😉
Louise says
The pans are great. I've had them for several years so I don't remember where I bought them, but they are Chicago Metallic. They are nice heavy duty pans.
Lucie says
Wonderful blog! This is my first visit - but I shall be back for more deliciousness! These cakes look fab - I love the square tin - I have not seen one like this before, I must look out for one. Love Lucie x
Carol says
Those look great! I think cream cheese frosting is THE frosting for red velvet. LOL! The squares are really cool. Can you tell us where you got the pan?
Clara Curtis says
How FUN are those?? They look so good, and that frosting looks really interesting...I'll have to try that soon.
Those cupcakes...! SQUARE?? That's amazing! I wonder where she got her cake pan!