Red Velvet Cupcakes with Vanilla Swirl Buttercream

Red Velvet Cupcakes with Vanilla Swirl Buttercream are a delightful treat that brings together the rich flavors of chocolate and a hint of tang from buttermilk. With their striking red color, these cupcakes are perfect for any celebration or simply as a special dessert to enjoy at home.

Why Make This Recipe

These Red Velvet Cupcakes are not only beautiful but also incredibly delicious. The combination of moist, fluffy cake and the creamy, sweet buttercream creates a delightful contrast in every bite. They are perfect for birthdays, holidays, or any gathering where you want to impress guests. Plus, making cupcakes at home is a fun and rewarding experience!

How to Make Red Velvet Cupcakes with Vanilla Swirl Buttercream

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp cocoa powder (unsweetened)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk (room temp)
• 1 large egg
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tbsp red food coloring (gel preferred)
• 1 cup unsalted butter (softened)
• 3–3.5 cups powdered sugar (sifted)
• 2 tsp vanilla extract
• 2–3 tbsp heavy cream or milk
• Pinch of salt
• Red gel food coloring (for swirl effect)

Directions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with red cupcake liners.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the oil, sugar, egg, buttermilk, vinegar, vanilla, and red food coloring until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
6. Bake for 18–20 minutes or until a toothpick comes out clean when inserted into the center.
7. Let the cupcakes cool completely before frosting.

To make the Vanilla Swirl Buttercream:

1. Beat the softened butter on medium speed until fluffy (about 3 minutes).
2. Gradually add the powdered sugar, 1 cup at a time, mixing well.
3. Add vanilla, salt, and cream, beating until smooth and pipeable.
4. For the swirl effect, use a spatula to line one side of the piping bag with red gel coloring. Then, fill the bag with the white buttercream and pipe as normal.
5. Decorate by piping tall swirls using a large star tip. You can sprinkle with red and white pearls and add a glittery heart topper or fondant heart for extra flair.

How to Serve Red Velvet Cupcakes

Serve these cupcakes on a beautiful plate, either plain or decorated, for a stunning presentation. They pair well with a glass of milk or a warm cup of coffee. Don’t forget to enjoy them with friends and family!

How to Store Red Velvet Cupcakes

Keep the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving for the best taste.

Tips to Make Red Velvet Cupcakes

• Use gel food coloring for a vibrant color that won’t water down the batter.
• Make sure your butter is softened for the buttercream so it mixes easily.
• If you want a deeper red color, you can add a bit more food coloring.

Variation

Feel free to add chocolate chips or nuts to the batter for added texture. You can also experiment with different frosting flavors, such as cream cheese frosting or chocolate buttercream.

FAQs

Q: Can I make Red Velvet Cupcakes ahead of time?
A: Yes! You can make the cupcakes a day in advance and store them in an airtight container.

Q: What can I use instead of buttermilk?
A: You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

Q: Can I freeze these cupcakes?
A: Yes, you can freeze unfrosted cupcakes. Place them in an airtight container and freeze for up to three months. Thaw them before frosting.