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These sweet red velvet cupcakes are made with a fluffy, moist sponge with kefir and the creamy, fluffy cream cheese frosting. They not only taste incredibly delicious, but also look magically pretty with their red muffins and the white cream frosting on top. This makes the mini cakes perfect for a special occasion. Plus, you can make them yourself easily and quickly with ordinary ingredients. You can find a detailed red velvet cupcakes recipe with exact quantities and step-by-step instructions here at the very bottom.
Mini version of red velvet cake
Red velvet cupcakes can be seen as a mini version of the popular American cake classic – red velvet cake. The batter for the muffins, just like for the red velvet cake, is made with a sour milk drink, for example kefir or buttermilk. The cream for both the large cake and the mini cakes is often cream cheese. There are many different red velvet cupcakes recipes, which are always slightly different from each other.
Alternative frosting with cream
I made the red velvet cupcakes with the cream cheese butter frosting. It has a firmer consistency, so the cream frosting holds its shape well when piped. At the same time, the frosting tastes creamy, fluffy and tender. Alternatively, you can make it with cream instead of butter, as I did for the red velvet cake. The cream cheese frosting with cream tastes lighter and is very airy. Just substitute cold cream for butter here at the bottom of the recipe.
So you need for the cream cheese frosting
- 390 g cream cheese,
- 130 g cold cream
- and 130 g powdered sugar.
This is how you make the cream cheese frosting:
- First, briefly whip cream cheese and powdered sugar until creamy.
- Then add cold cream and whip until stiff.
The cream cheese frosting is ready and you can pipe it onto the cupcakes.
How to decorate red velvet cupcakes?
The combination of the red colored muffins and the white frosting makes these cupcakes look adorable as it is. Additionally, you can decorate them with some little things. For example, crumble one of the muffins and sprinkle it on the cream topping. The red crumbs look very pretty on the white frosting. If you made the red velvet cupcakes for your favorite person, you can sprinkle them with sugar hearts, among other things. I decorated the cupcakes with sugar pearls and pink meringue crumbs.
For loved ones – for Mother’s Day, Valentine’s Day and co.
The red velvet cupcakes are of course ideal for a special occasion. Because the red muffins and the white cream toppings together are a feast for the eyes. But not only visually, but also taste the cupcakes are unique – uniquely delicious. You can make them especially for Mother’s Day or Valentine’s Day and show your loved ones how much you like them. But also on a birthday or simply for dessert during the week, the red velvet cupcakes can be served.
These red velvet cupcakes are
- not too sweet,
- heavenly delicious,
- easy and quick to make with common ingredients,
- an eye-catcher on the dining table,
- perfect for special occasions or simply for dessert with coffee, tea,
- ideal for Mother’s Day, Valentine’s Day or birthday.
Red velvet cupcakes recipe
The recipe for the mini cakes is pretty simple and quick. In return, they are a highlight on the dining table in terms of taste and appearance. Here you can get a rough idea of how the making works and what you need for the recipe. The exact quantities and step-by-step instructions for making the red velvet cupcakes yourself can be found below in the box recipe.
For the batter you need
- warm kefir,
- tasteless vegetable oil,
- a little cocoa powder,
- baking powder and baking soda
- and red food coloring.
For the frosting you only need
- cream cheese,
- room warm butter
- and powdered sugar.
How to make the red velvet cupcakes: here’s how (Check out the detailed recipe below.)
- For the batter, first beat eggs, sugar and vanilla until fluffy. At the same time, dissolve baking soda in kefir. Now add red food coloring, then kefir with baking soda and vegetable oil to the egg-sugar mixture and mix. Then add flour mixed with cocoa powder and baking powder and bake the muffins with the ready batter. Let the muffins cool thoroughly before you make the frosting.
- For the frosting, whip butter with powdered sugar until creamy. Then add cream cheese and whip again to a homogeneous cream.
- Now fill the cream into the piping bag and pipe the frosting onto the muffins. Done!
How to make red velvet cupcakes: tips and tricks
- Kefir for the batter needs to be room warm. You can replace kefir with buttermilk.
- You can adjust the amount of sugar for the batter and for the frosting according to your taste. With the amounts of sugar given here in the recipe, the cupcakes taste only slightly sweet.
- Do not stir the batter too long. Once it has a homogeneous consistency, it is ready.
- Do not bake the muffins longer than necessary so that they taste moist and not dry. Use a wooden skewer to check if the muffins are baked.
- You can make the frosting with cream instead of butter. See my notes on this above.
- Be sure to let the muffins cool thoroughly before piping the frosting on top, or it will melt.
- Decorate the cupcakes any way you like.
Have you made red velvet cupcakes using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and enjoyed the sweet mini cakes.
Got an appetite for more cupcakes and muffins? Also try:
- Banana muffins – quick recipe for fluffy muffins with bananas
- Lemon raspberry cupcakes – easy recipe with raspberry filling
Red velvet cupcakes
- muffin tin
- piping bag with star nozzle
for the dough
- 180 g kefir (room warm)
- 120 ml vegetable oil (neutral in taste)
- 180 g sugar
- 2 eggs (room warm)
- 220 g flour
- 10 g cocoa powder
- 8 g vanilla sugar
- 5 g baking powder
- 5 g baking soda (sodium bicarbonate)
- food coloring red
- possibly butter to grease the muffin tin
- possibly flour for dusting the muffin tin
for the frosting
- 390 g cream cheese (cold)
- 130 g butter (room warm)
- 130 g powdered sugar
- Grease the muffin tin with butter and dust with flour, tapping off the excess flour. Or line them with paper muffin cups.
Making the dough
- Beat eggs, sugar and vanilla sugar until fluffy and light.
- Add red food coloring and mix briefly until evenly distributed.
- Put kefir in a tall container, dissolve baking soda in it and wait briefly until the chemical reaction is through.
- Add kefir with baking soda and vegetable oil to the red egg-sugar mixture and mix until homogeneous.
- Mix flour with cocoa powder and baking powder and add it to the liquid kefir mixture to make a thick batter.
- Fill the muffin tins about 2/3 full with the batter, bake the muffins in a preheated oven at 180 °C top and bottom heat for about 20 minutes and let them cool down.
Making the frosting
- Beat softened butter and powdered sugar until fluffy and creamy.
- Add cream cheese and whip briefly to a homogeneous cream.
- Fill the frosting into the piping bag with the star nozzle and pipe cream toppings onto the muffins.
- Kefir for the batter needs to be room warm. You can substitute buttermilk for kefir.
- You can adjust the amount of sugar for the batter and for the frosting according to your taste.
- Do not mix the dough too long. Once it has a homogeneous consistency, it is ready.
- Do not bake the muffins longer than necessary so they taste moist and not dry. Use a wooden skewer to check if they are done baking.
- Be sure to let the muffins cool thoroughly before piping the frosting on top or it will melt.
- The time to cool the muffins is not included in the preparation time.
- Note the detailed tips and tricks for making the red velvet cupcakes at the top of the post.