Are you ready to bake up a batch of irresistible cupcakes that are as visually stunning as they are delicious? Then get ready to dive into this fantastic sprinkles red velvet cupcake recipe! These aren't your average cupcakes; we're talking moist, tender red velvet cake infused with a rich cocoa flavor, topped with a creamy cream cheese frosting, and generously adorned with colorful sprinkles. Perfect for birthdays, holidays, or just because you deserve a little treat, this recipe is surprisingly easy to follow, making it a great choice for both beginner bakers and experienced cooks looking for a delicious, homemade dessert.
Ingredients:
For the Cupcakes:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 cup boiling water
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Assorted sprinkles for decorating
Instructions:
Get started with the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures even baking and easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This dry ingredient mixture forms the base of our delicious red velvet.
- In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Whisk until well blended.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the red food coloring until the batter is a deep red color.
- Slowly pour in the boiling water while mixing on low speed. The batter will become thinner; this is perfectly normal.
- Fill the cupcake liners about ¾ full.
Bake to Perfection:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Overbaking can lead to dry cupcakes, so keep a close eye on them.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from crumbling.
Make the Creamy Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract and salt.
Frost and Decorate:
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
- Decorate with your favorite sprinkles. Get creative!
Tips for Success:
- Room temperature ingredients: Using room temperature ingredients ensures that they blend together smoothly, resulting in a better texture.
- Don't overmix: Overmixing the batter can lead to tough cupcakes. Mix until just combined.
- Cool completely: Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
Variations:
- Chocolate chips: Add ½ cup of chocolate chips to the batter for extra chocolatey goodness.
- Different sprinkles: Use different colored sprinkles or even add edible glitter for a more festive look.
- Other frostings: Experiment with different frostings, such as chocolate or caramel.
Nutritional Information (per cupcake, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-22g Sugar: Approximately 35-40g
This recipe offers a delightful balance of ease and impressive results. These sprinkles red velvet cupcakes are guaranteed to be a hit at your next gathering, or a perfect self-indulgent treat. Enjoy!