Description
Celebrate the holiday season with these festive Christmas Red Velvet Cupcakes, featuring moist, tender red velvet cake topped with creamy vanilla frosting and adorned with fresh raspberries and rosemary sprigs for a perfect wintry touch.
Ingredients
Scale
For the 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
For the 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 well. In a separate large bowl, mix the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and uniform. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined, taking care not to overmix to maintain a tender crumb. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Creamy Vanilla Frosting: In a large mixing bowl, beat the softened butter on medium speed until it becomes creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Add vanilla extract and a pinch of salt, then slowly mix in the heavy cream. Increase to high speed and beat until the frosting is light and fluffy. Adjust the consistency by adding more heavy cream or powdered sugar as needed.
- Add the Festive Toppings: Once cupcakes have completely cooled, use a piping bag fitted with a star tip to pipe a generous swirl of the creamy vanilla frosting onto each cupcake. Top each frosted cupcake with a fresh raspberry and a small rosemary sprig for a festive aesthetic. Finish by lightly dusting powdered sugar over the cupcakes to create a snowy effect.
Notes
- Ensure all cold ingredients, such as buttermilk and egg, are brought to room temperature for a smoother batter and frosting texture.
- Using gel food coloring will provide a more vibrant and intense red color without thinning the batter.
- Do not overmix the batter to preserve the cupcakes’ tender crumb and moist texture.
- If the frosting becomes too thick, add a little more heavy cream to loosen it; if it’s too thin, add additional powdered sugar to thicken.
Nutrition
- Serving Size: 1 cupcake with frosting and topping
- Calories: 350
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
