Description
Celebrate the festive season with these delightful Christmas Red Velvet Cupcakes featuring a moist, tender crumb with a hint of cocoa, topped with creamy vanilla frosting and garnished with fresh raspberries and rosemary for a beautiful holiday presentation.
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 the 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. In a separate large bowl, combine the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar, whisking until smooth. Gradually add the dry ingredients into the wet mixture and stir until just combined, being careful not to overmix. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer 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 add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Add the vanilla extract and a pinch of salt, then slowly add the heavy cream. Beat on high speed until the frosting is light and fluffy. Adjust the texture as needed by adding more cream or powdered sugar. 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 in a small rosemary sprig beside it for a festive presentation. Finish with a light dusting of powdered sugar to create a snowy effect.
Notes
- Ensure all cold ingredients are brought to room temperature before mixing for smoother batter and frosting.
- Gel food coloring provides a more intense red color without thinning the batter.
- Be careful not to overmix the batter to keep cupcakes tender and fluffy.
- Adjust frosting consistency with heavy cream or powdered sugar as needed for piping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
