Description
These festive Christmas Red Velvet Cupcakes are moist, tender, and perfectly flavored with a hint of cocoa and tang from buttermilk, topped with creamy vanilla frosting and adorned with fresh raspberries and rosemary sprigs for a delightful holiday treat. Ideal for holiday parties or as a sweet seasonal gift, they bring a bright pop of red and elegant presentation to your dessert table.
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 dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, combine the vegetable oil, room temperature buttermilk, egg, red food coloring, vanilla extract, and white vinegar, whisking until completely smooth. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Divide the batter evenly into 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. Let the cupcakes 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 creamy and smooth. Gradually incorporate the powdered sugar one cup at a time, mixing on low speed until fully incorporated after each addition. Add the vanilla extract and a pinch of salt, then slowly mix in the heavy cream. Increase the mixer speed to high and beat until the frosting becomes light and fluffy. Adjust the frosting’s consistency by adding more cream if it’s too thick or more powdered sugar if too thin. Once the cupcakes are fully cooled, use a piping bag fitted with a star tip to pipe a generous swirl of frosting onto each cupcake.
- Add the Festive Toppings: Place a fresh raspberry on top of each frosted cupcake and tuck a small rosemary sprig beside it to enhance the holiday theme. Lightly dust the cupcakes with powdered sugar to emulate a snowy effect, completing the festive presentation.
Notes
- Ensure all cold ingredients, such as buttermilk and eggs, are brought to room temperature to achieve a smoother batter and frosting.
- Using gel food coloring is preferred for a more intense red hue without altering the batter’s consistency.
- Do not overmix the batter to maintain a tender cupcake texture.
- Adjust frosting thickness to your preference by modifying cream or powdered sugar amounts.
Nutrition
- Serving Size: 1 cupcake with frosting and toppings
- Calories: 325 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
