Red Velvet Cupcakes with Cream Cheese Frosting: Recipe + 14 Step-by-Step Photos

The classic American dessert, red velvet, is popular worldwide. Its distinctive features include its unusually vibrant hue and delicate cream cheese frosting. The richness of the dessert's color is entirely up to you: you can make it scarlet, burgundy, or pink.

Red Velvet Cupcakes with Cream Cheese Frosting - Step 14

Nutritional value per serving

273.3 kcal

Proteins: 3.5 g
Fats: 14.4 g
Carbohydrates: 33.1 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 12

Through various culinary experiments, red velvet has evolved into ever-new forms. Now you don't have to spend all day preparing a whole cake, because cupcake-style desserts are sure to impress every family member.

Recipe with step-by-step photos

Red Velvet Cupcakes with Cream Cheese Filling

Ingredients

Servings

For the biscuit

Flour

225 G
Sugar

200 G
Cocoa

8 G
Salt

1 pinch
Egg C1

2 pcs
Baking powder

8 G
Soda

3 G
Kefir

185 G
Vegetable oil

200 G
Gel dye

1.5 tsp

For the filling

Cherry

200 G
Sugar

60 G
Cornstarch

0.5 tbsp

For the cream

Cottage cheese

400 G
Powdered sugar

100 G
Cream 33%

100 G

Preparation

Step 1

Prepare all ingredients in advance.

Step 2

Add baking soda to the kefir and stir gently. Let the kefir and baking soda sit for about 5 minutes, allowing the reaction to create a bubbly consistency.

Step 3

Next, mix all the dry ingredients.

Step 4

Pour vegetable oil into the kefir and baking soda. For baking and desserts, it's best to use odorless oil.

Step 5

We also add eggs to this mixture.

Step 6

Then add a few drops of dye and mix the entire mixture. You can use natural dye and control the color saturation.

Step 7

Gradually add all the mixed dry ingredients to the resulting mixture and gradually knead the dough. It should have a fairly sticky consistency.

Step 8

Next, spoon the batter into cupcake tins and bake for 20 minutes at 170 degrees Celsius. Check for doneness with a wooden skewer or toothpick.

Step 9

To prepare the filling, place the cherries in a saucepan, add sugar, and a little water. Cook for 2-3 minutes.

Step 10

Dissolve the starch in a small amount of water and pour this mixture into the boiling cherries, stirring well. Then, simmer the syrup for another 3-5 minutes.

The longer we boil the cherries, the thicker the filling will become.

Step 11

Next, transfer the prepared filling into a separate container, immediately cover with cling film in contact and leave to cool.

Step 12

To prepare the cream, mix all the ingredients and start whisking.

The result should be a thick cream.

Step 13

We make holes in the cupcakes for the filling and place cherries in them.

Step 14

Next, using a pastry bag, spread the cream on top of the cupcakes.

You can also sprinkle something on top for decoration, add mint, berries or nuts.

Answers to frequently asked questions

How long and how can you store red velvet cupcakes?

Cupcakes without frosting can be stored in the refrigerator for 2-3 days. If you decide to finish the entire dessert, it's best to leave them in the refrigerator for 1-2 days. You can also freeze the cupcakes without frosting, then frost them and let them thaw after they're done.

What dye should I use for Red Velvet?

You can control the color yourself with dye. If you prefer natural ingredients, beetroot is a good choice. However, artificial dyes will provide much more vibrancy and richness.

What goes with red velvet?

You can always substitute the filling or cream to make the dessert more interesting. The following would work for the legendary Red Velvet:

Sour berries are best for the filling. You can use raspberries, currants, strawberries, cherries, cranberries, lingonberries, and others. You can use them fresh, or you can use jam or confit. Salted caramel and nut praline also work well for the filling.

For the cream, you can use mascarpone, cheese, cottage cheese, or sour cream. Also, ice cream, both classic and chocolate, pairs perfectly with Red Velvet.

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