If you’ve ever sunk your teeth into a perfectly tender, deeply crimson cupcake topped with silky cream cheese frosting, then you know the utter delight of Red Velvet Crush Cupcakes. These beauties are the showstoppers at any gathering, combining a gently tangy, ultra-moist crumb with a sweet swirl of frosting for the kind of treat that people talk about long after the last bite. With their vibrant color and signature cocoa-kissed flavor, they’re a treat you’ll want to make (and share!) again and again.
Ingredients You’ll Need
Great Red Velvet Crush Cupcakes aren’t about complicated steps; it’s all about starting with simple pantry staples and letting each element shine. Every ingredient here pulls its weight, promising the softness, subtle chocolatey taste, and irresistible color we crave.
- All-purpose flour: The structure of your cupcakes comes from this staple, ensuring they’re sturdy yet tender every time.
- Granulated sugar: Adds sweetness and helps keep the cupcakes moist and delicate.
- Unsweetened cocoa powder: Just a tablespoon hints at cocoa flavor without overpowering or muddying the iconic red hue.
- Baking soda: Lightens the crumb by reacting with the acidic ingredients for a pillowy texture.
- Salt: A pinch sharpens every flavor and balances the sweetness.
- Vegetable oil: By using oil instead of butter, we lock in incredible moisture.
- Buttermilk: This adds richness and the slight tang essential to the classic red velvet profile.
- Large egg: Binds the batter together while adding lift and tenderness.
- Red food coloring: Gives that show-stopping red shade, bringing drama to every bite!
- Vanilla extract: Rounds out the flavors with warmth and depth.
- White vinegar: Reacts with baking soda for lift and height, while also supporting the tangy notes.
- Cream cheese (for frosting): The signature creamy, slightly tart base for that irresistible frosting.
- Unsalted butter (for frosting): Brings silkiness and a solid base to the fluffy topping.
- Powdered sugar (for frosting): Dissolves smoothly into the frosting, creating a cloud-like texture.
- Vanilla extract (for frosting): Adds warmth and a hint of sweetness to the finished frosting.
How to Make Red Velvet Crush Cupcakes
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C), then line a 12-cup muffin tin with cupcake liners. This quick step guarantees your cupcakes pop right out of the pan, looking picture-perfect for decorating later! Getting this part done first lets your batter go straight into a hot oven for even baking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. You want everything evenly distributed so each cupcake bakes up fluffy with that classic, lightly chocolatey flavor in every crumb. Make sure to whisk out any lumps for a smoother batter later on.
Step 3: Mix the Wet Ingredients
Grab a second bowl and whisk vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar until it’s all perfectly smooth and vibrantly red. The vinegar and buttermilk here work magic to create the signature flavor and tender texture that make Red Velvet Crush Cupcakes irresistible.
Step 4: Bring It All Together
Pour those vivid wet ingredients into the dry mixture, stirring just until everything is combined. Be careful not to overmix—stop as soon as you no longer see dry pockets of flour. This keeps your cupcakes soft and prevents them from turning dense.
Step 5: Fill and Bake
Divide the batter evenly among your cupcake liners, filling each about two-thirds of the way. Slide the tin into your hot oven and bake for 18 to 20 minutes. Check them with a toothpick; if it comes out clean or with a few tiny crumbs, they’re ready. Enjoy the sweet, chocolaty aroma that signals you’re close to cupcake heaven.
Step 6: Cool Down
Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to finish cooling completely. This helps the frosting glide on beautifully without melting or sliding off.
Step 7: Frost Like a Pro
While your cupcakes cool, beat softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla, beating until your frosting is lush and lofty. Once the cupcakes are cool, generously swirl frosting over each one. If you’re feeling fancy, sprinkle with red velvet crumbs or colorful sprinkles!
How to Serve Red Velvet Crush Cupcakes
Garnishes
Take your Red Velvet Crush Cupcakes over the top with a dusting of red velvet crumbs, a dash of festive sprinkles, or even tiny heart-shaped candies for Valentine’s Day. Those playful finishing touches turn each cupcake into a mini masterpiece and hint at the flavors waiting inside.
Side Dishes
Since these cupcakes are elegantly rich and sweet, they shine alongside a simple glass of cold milk, a mug of coffee, or some gently tart berries. For special occasions, pair them with a flute of bubbly for an extra celebratory touch—everyone will feel spoiled!
Creative Ways to Present
Create an edible centerpiece by arranging your Red Velvet Crush Cupcakes on a tiered cake stand, or gift them individually in cute boxes for birthdays, thank-yous, or just-because surprises. Add handwritten tags for a homemade feel, and watch your friends light up when they receive them.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Red Velvet Crush Cupcakes, tuck them (frosted or unfrosted) into an airtight container in the refrigerator. They’ll stay fresh and luscious for up to three days, and you can always bring them to room temperature before enjoying for the best flavor and texture.
Freezing
Want to bake ahead? These cupcakes freeze beautifully! For best results, freeze unfrosted cupcakes wrapped tightly in plastic wrap, then pop them in a freezer-safe bag for up to two months. Thaw at room temperature before frosting and serving for cupcakes that taste freshly baked.
Reheating
If you adore a slightly warm cupcake (and who doesn’t?), let refrigerated cupcakes come to room temperature, then zap them for just a few seconds in the microwave. Be gentle with frosted cupcakes—just a quick 5–8 seconds does the trick, transforming them into the ultimate cozy treat.
FAQs
What makes Red Velvet Crush Cupcakes different from regular chocolate cupcakes?
Red Velvet Crush Cupcakes use only a hint of cocoa and blend in tangy buttermilk, vinegar, and that irresistible cream cheese frosting—so they’re not quite chocolate, not quite vanilla, but uniquely their own with a smooth, plush texture and subtle flavor all their own.
Can I make these cupcakes without food coloring?
Sure! You’ll lose the signature red hue, but all the flavor and tenderness remain. If you prefer a natural alternative, try beet powder for a subtle color boost, though the classic shade is tricky to achieve without coloring.
How do I avoid dry cupcakes?
Don’t overmix your batter, and make sure not to overbake—check around 18 minutes and pull them from the oven as soon as a toothpick comes out mostly clean. The oil and buttermilk ensure these stay super moist when combined with gentle mixing.
Can I double this recipe?
Absolutely! This recipe scales up easily for parties or bake sales. Just be sure to mix the batter gently and portion evenly among extra muffin tins for even baking.
Is the cream cheese frosting pipeable?
Yes! As long as your frosting has been beaten until fluffy (and isn’t too warm), you can use a piping bag for lovely swirls or rosettes. If it feels too soft, chill briefly for a firmer consistency before piping.
Final Thoughts
There’s a reason Red Velvet Crush Cupcakes never go out of style—they’re equal parts gorgeous and indulgent, with a flavor that brings smiles in every bite. Try making a batch the next time you’re celebrating big or just craving a treat that feels a little extra special. You’ll be amazed how easily these cupcakes win hearts (and taste buds) wherever they go!
Print
Red Velvet Crush Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Red Velvet Crush Cupcakes with a luscious cream cheese frosting that will leave you craving for more. These moist and flavorful cupcakes are perfect for any occasion, from birthdays to special gatherings.
Ingredients
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 salt
- 1/2 cup vegetable oil
- 2/3 cup buttermilk
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare cupcake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk oil, buttermilk, egg, food coloring, vanilla, and vinegar until smooth. Combine wet and dry ingredients and stir until just combined.
- Bake: Divide batter among cupcake liners and bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
- Make frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beat until smooth.
- Frost cupcakes: Frost cooled cupcakes and garnish with red velvet crumbs or sprinkles if desired.
Notes
- For a deeper red color, use gel food coloring.
- Store cupcakes in the refrigerator for up to 3 days, bringing to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 34 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
