Why Make This Recipe
Red Velvet Cupcakes with Vanilla Swirl Buttercream are perfect for anyone who loves a beautiful and delicious dessert. The combination of the rich, chocolatey flavor and the vibrant red color makes these cupcakes a showstopper. They’re great for birthdays, Valentine’s Day, or even just a treat at home. Plus, when topped with a creamy swirl of vanilla buttercream, they become irresistible!
How to Make Red Velvet Cupcakes with Vanilla Swirl Buttercream
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder (unsweetened)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk (room temp)
- 1 large egg
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel preferred)
- 1 cup unsalted butter (softened)
- 3–3.5 cups powdered sugar (sifted)
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt
- Red gel food coloring (for swirl effect)
Directions:
For the Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake tin with red cupcake liners. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the oil, sugar, egg, buttermilk, vinegar, vanilla, and red food coloring until smooth. Gradually mix the dry ingredients into the wet mixture until just combined. Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely before frosting.
For the Vanilla Swirl Buttercream: Beat the softened butter on medium speed for about 3 minutes until fluffy. Gradually add the powdered sugar, one cup at a time. Mix in the vanilla, salt, and heavy cream. Beat until the buttercream is smooth and pipeable.
For the Swirl Effect: To create a swirl effect, use a spatula to line one side of the piping bag with red gel coloring. Fill the bag with the white buttercream and pipe as you normally would.
To Decorate: Pipe tall swirls of buttercream using a large star tip. For some extra flair, sprinkle with red and white pearls and colorful sprinkles. You can also add a glittery heart topper or a fondant heart for a beautiful finish.
How to Serve Red Velvet Cupcakes with Vanilla Swirl Buttercream
These cupcakes are best served at room temperature. You can place them on a decorative platter to showcase their stunning appearance. They make a great centerpiece for any occasion and are sure to please everyone who tries them!
How to Store Red Velvet Cupcakes with Vanilla Swirl Buttercream
Store any leftover cupcakes in an airtight container. They can be kept at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them, but be sure to bring them back to room temperature before enjoying.
Tips to Make Red Velvet Cupcakes with Vanilla Swirl Buttercream
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix until just combined for light and fluffy cupcakes.
- Use a good quality gel food coloring for a vibrant red color.
- Adjust the consistency of the buttercream by adding more cream or powdered sugar as needed.
Variation
You can experiment with different flavors of buttercream or add a hint of cream cheese to the frosting for a tangy twist. Adding chocolate chips to the batter can also give a delightful surprise!
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. To mimic the acidity of buttermilk, add a teaspoon of vinegar to the milk and let it sit for a few minutes before using.
2. How can I make these cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free all-purpose blend, ensuring it contains xanthan gum for proper texture.
3. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting. Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Frost them after thawing for the best results.
Red Velvet Cupcakes with Vanilla Swirl Buttercream
Equipment
- Cupcake tin
- Mixer
- Piping bag with star tip
- Spatula
- Cupcake liners
Ingredients
For the Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk room temperature
- 1 large egg
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp red food coloring gel preferred
For the Vanilla Swirl Buttercream
- 1 cup unsalted butter softened
- 3-3.5 cups powdered sugar sifted
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream or milk
- 1 pinch salt
- red gel food coloring for swirl effect
Instructions
- For the Cupcakes: Preheat oven to 350°F (175°C) and line a cupcake tin. Sift flour, cocoa powder, baking soda, and salt. In another bowl, whisk oil, sugar, egg, buttermilk, vinegar, vanilla, and red food coloring. Combine wet and dry ingredients. Fill liners 2/3 full. Bake 18–20 minutes. Cool completely.
- For the Buttercream: Beat butter 3 minutes until fluffy. Gradually add powdered sugar. Add vanilla, salt, and cream. Mix until smooth and pipeable.
- Swirl Effect: Line one side of piping bag with red gel food coloring. Fill with buttercream and pipe.
- Decorate: Pipe tall swirls, add sprinkles or toppers as desired.