Best Red White And Blue Red Velvet Cupcakes With Cream Cheese Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RED VELVET CUPCAKES



Red Velvet Cupcakes image

Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

Provided by Sally

Categories     Cupcakes

Time 2h

Number Of Ingredients 14

2 large eggs, room temperature and separated
1 and 1/3 cups (166g) all-purpose flour* (spoon & leveled)
1/4 cup (32g) cornstarch*
1/2 teaspoon baking soda
4 teaspoons (7g) natural unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup (60g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (120ml) canola or vegetable oil
2 teaspoons pure vanilla extract
1/2 teaspoon distilled white vinegar
liquid or gel red food coloring*
1/2 cup (120ml) buttermilk, room temperature*
cream cheese frosting for topping

Steps:

  • Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch.
  • With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. See photo at the bottom of this post for a visual. Set aside.
  • Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look "piece-y" and not completely combine with the oil. This is normal and ok.
  • Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring- until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter - and there were in 1 test batch for me - again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)
  • Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  • Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip; I don't recommend a star tip. This frosting is a little too thin.

RED-WHITE-AND-BLUE RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING



Red-White-and-Blue Red Velvet Cupcakes with Cream Cheese Frosting image

I love these cupcakes for their balance of light chocolate flavor and buttermilk tang. They bake up with a nice dome and a fluffy, springy crumb.

Provided by Dan Langan

Categories     dessert

Time 1h10m

Yield 24 cupcakes

Number Of Ingredients 20

2 1/4 cups (280 grams) all-purpose flour
1 1/4 cups (260 grams) granulated sugar
1/2 cup (110 grams) lightly packed light brown sugar
1/3 cup (35 grams) unsweetened cocoa powder (Dutch-process or natural)
1 1/4 teaspoons baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1 1/4 cups vegetable oil
1 1/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons liquid red food coloring
1 tablespoon pure vanilla extract
2 teaspoons white or apple cider vinegar
2 sticks (8 ounces) unsalted butter, at room temperature
12 ounces full-fat cream cheese, at room temperature for 20 minutes (softened but still cool to the touch)
2 1/2 teaspoons vanilla extract
Pinch fine salt
1 1/2 pounds confectioners' sugar (about 6 1/2 cups)
Blue and red gel food coloring
White star sprinkles, for decorating, optional

Steps:

  • Preheat the oven to 350 degrees F and line 2 standard 12-cup cupcake tins with liners.
  • For the cupcakes: Add the flour, granulated sugar, brown sugar, cocoa, baking soda, salt and baking powder to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 1 minute to combine.
  • In a large bowl or liquid measuring cup, whisk together the oil, buttermilk, eggs, food coloring, vanilla and vinegar. Add to the dry ingredients and mix on low to combine. Scrape the bowl with a rubber spatula. Raise the mixer speed to medium and mix for 2 minutes. Scrape the bowl then mix on low for 1 minute.
  • Use a 1/4-cup scoop to fill each cupcake liner two-thirds of the way full. (If any batter is leftover, bake in a second batch.) Bake until a toothpick inserted into the center of a cupcake comes out with moist crumbs attached, 20 to 22 minutes. Cool the cupcakes in the pans for 5 minutes before removing to a wire rack to cool completely. Store unfrosted cupcakes covered, at room temperature for up to 2 days.
  • For the cream cheese frosting: Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and satiny, about 2 minutes. Scrape the bowl and paddle with a rubber spatula. Add the cream cheese and mix on low to combine. Raise the speed to medium and beat until smooth, about 1 minute.
  • Add the vanilla, salt and half the confectioners' sugar and beat on low until you no longer see any sugar. Add the remaining sugar and blend on low to combine. Scrape the bowl and paddle well. Increase the mixer to medium speed and beat until the frosting is smooth and lightened, about 1 minute. Test the consistency of the frosting by lifting a small portion out of the bowl with a rubber spatula: if it holds its shape and doesn't drip off the spatula, it is ready. If it is loose and doesn't hold its shape, place the frosting in the refrigerator for 20 to 30 minutes.
  • Transfer half of the frosting to a small bowl and use gel food coloring to tint blue. Transfer half of the remaining frosting to a separate small bowl and use gel food coloring to tint red. Place the blue, red and white frostings in separate piping bags fitted with large, open star tips. Decorate half of the cupcakes with the blue frosting and sprinkle with the white star sprinkles if using. Decorate the remaining cupcakes with three layers of alternating red and white stripes.
  • Enjoy the frosting on cupcakes the day that they are frosted or store any leftovers covered in the refrigerator for up to 3 days.

RED, WHITE AND BLUE CUPCAKES



Red, White and Blue Cupcakes image

This Fourth of July look no further for the perfect party dessert than these festive red, white and blue cupcakes. They're made with Betty Crocker™ Super Moist™ white cake mix and topped with tinted Betty Crocker™ whipped fluffy white frosting, so you know you can count on them to come out perfectly tender and utterly irresistible. What your friends and family won't be expecting from these cupcakes is the delightful sweet-but-tart raspberry-jam swirled center!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
3/4 cup seedless red raspberry jam
3 containers (12 oz each) Betty Crocker™ whipped fluffy white frosting
1 teaspoon intense red paste food color
1/4 teaspoon royal blue paste food color
Betty Crocker™ Decorating Decors red, white and blue stars
Coarse white sparkling sugar, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
  • Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.

Nutrition Facts : ServingSize 1 Serving

RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING



Red Velvet Cupcakes with Cream Cheese Filling and Frosting image

Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons unsweetened baking cocoa
1 bottle (1 oz) red food color (about 2 tablespoons)
12 oz cream cheese (from two 8-oz packages), softened
1/3 cup butter or margarine, softened
1 tablespoon vanilla
9 cups powdered sugar
1 to 3 tablespoons milk
Betty Crocker™ colored sugar, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
  • In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
  • Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
  • Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 45 g, TransFat 0 g

Related Topics