Red velvet cupcakes are an indulgent treat that has been around for generations! With its distinct hue and flavor profile, a few key features set it apart from other cakes and pastries—including cocoa powder, food coloring, vanilla extract, buttermilk, and coconut flour! Plus, with endless variations on the classic recipe—from adding in various chocolate chips and nuts to creating vegan-friendly alternatives—you can customize your version of this beloved dessert! So, get creative in the kitchen with red velvet cupcakes today. From their origin story to different recipes, there are a lot of questions about red velvet cupcakes. Let’s dive into the answers to some of the most frequently asked questions about these decadent desserts.
What Makes Red Velvet Cupcakes Red?
Red velvet cupcakes get their signature hue from a few different ingredients. Most recipes call for cocoa powder and food coloring, specifically beetroot or red dye 40. Some bakers add beets or raspberry puree to increase the hue.
What Makes Them Different from Other Cupcakes?
Red velvet cupcakes have different characteristics that differentiate them from other cupcakes. They are topped with cream cheese frosting and often feature crushed pecans for texture and flavor. They also tend to be slightly denser than regular vanilla or chocolate cupcakes because they use oil instead of butter for their base recipe, which adds moisture and richness without weighing down the final product too much.
Are There Any Variations on the Recipe?
Yes! You can make so many variations on the classic red velvet cupcake recipe. Before baking, you can add chocolate chips, nuts, or dried fruits like cherries or cranberries for added flavor and texture. You can also make vegan-friendly versions using plant-based milk and oils instead of traditional dairy products and butter in your recipe base. And if you’re feeling adventurous, you can try out different flavors like lemon, orange, or raspberry! There are numerous options available for flavoring up your dessert creations.
More Dessert Recipes
Red Velvet Cupcakes
- ½ cup coconut flour
- 2 tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- ½ cup sugar
- 2 eggs
- 2 egg whites
- ½ cup buttermilk
- 2 tbsp irganic buttery spread melted
- ½ tsp vanilla stevia extract
- 7 drops red gel food coloring
- 4 ounces cream cheese softened
- 2 ounces organic buttery spread Frosted cupcakes can be stored in an airtight container in therefrigerator for up to 4 days.
- 1 cup powdered sugar
- 15 drops vanilla stevia
- Preheat your oven to 350 ºF.
- Line 8 cups of a standard-sized muffin tinwith paper liners.
- For cupcakes: in a small bowl, mix togetherthe coconut flour, cocoa powder, baking soda and salt.
- In another large bowl, add the sugar, eggs,egg whites, buttermilk, buttery spread, and stevia and with a hand blender mixon low speed until combined.
- Add the flour mixture and mix on low speeduntil just combined.
- Then mix on high speed for about 2 minutes.
- Add the food coloring and mix until wellcombined.
- Place the mixture intothe prepared muffin cups evenly.
- Bake for approximately 20minutes or until a toothpick inserted in the center comes outclean.
- Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
- Carefully invert the cupcakes onto a wirerack to cool completely before frosting.
- For frosting: in a bowl, add the cream cheeseand buttery spread and beat until fluffy.
- Slowly, add the powdered Sugar and beat untilfluffy.
- Add in stevia and mix until well combined.
- Spread frosting over cooled cupcakes andserve.