Description
A luxurious twist on classic red velvet: soft, velvety cupcakes with tangy cream cheese frosting and a burst of fresh blueberry on top.
Ingredients
Scale
- 1 ¼ cups (160 g) all-purpose flour
- 1 cup (200 g) sugar
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs, room temperature
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) buttermilk, room temperature
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1–2 tsp red gel food coloring
- 225 g cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 ½–4 cups (420–480 g) powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
- Fresh blueberries (for topping)
- Optional: sprinkle of powdered sugar
Instructions
- Preheat oven to 175°C (350°F). Line a muffin tin.
- In a bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
- In another bowl, whisk eggs, oil, buttermilk, vinegar, vanilla, and red food coloring.
- Pour wet ingredients into dry and mix until smooth.
- Fill cupcake liners ⅔ full.
- Bake for 16–20 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Beat cream cheese and butter until creamy (2–3 minutes).
- Add powdered sugar gradually and beat until thick, smooth, and pipeable.
- Add vanilla and a pinch of salt. Chill for 10 minutes if needed for stability.
- Fit a piping bag with a large star or round tip (1M or 2A) and pipe tall swirls on the cooled cupcakes.
- Top each with a single fresh blueberry.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the amount of red food coloring to achieve desired color.
- Chill the frosting if it becomes too soft to pipe.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg