Festive Red Velvet Cupcakes with White Buttercream Frosting

Looking for a show-stopping dessert to wow your friends and family this holiday season? These festive red velvet cupcakes with white buttercream frosting are a perfect choice. With their rich, velvety texture and striking red hue, they’re ideal for Christmas celebrations. Topped with creamy buttercream, fresh raspberries, and a sprinkle of powdered sugar, these cupcakes are as delightful to look at as they are to eat.

What Are Festive Red Velvet Cupcakes?

Red velvet cupcakes are a classic treat known for their soft, moist crumb and distinctive red color. They’re made with a hint of cocoa for a subtle chocolate flavor and paired with a luscious buttercream frosting that balances their sweetness. These holiday-inspired cupcakes are decorated with festive touches, making them a centerpiece-worthy dessert for any celebration.

Why You’ll Love This Recipe

• Easy to make: Straightforward steps that are beginner-friendly.
• Holiday-themed: A visually stunning dessert perfect for Christmas parties or gifts.
• Versatile: Can be customized with different decorations or frosting flavors.
• Rich and moist: Thanks to the buttermilk and oil in the recipe.

this recipe

Ingredients

For the Cupcakes

• 1 ½ cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• ½ teaspoon salt
• 1 large egg
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 ½ teaspoons red food coloring

For the Buttercream Frosting

• 1 cup (230g) unsalted butter, softened
• 3 ½ cups (450g) powdered sugar, sifted
• 2–3 tablespoons heavy cream
• 1 teaspoon vanilla extract

For Decoration

• Fresh raspberries
• Small rosemary sprigs
• Powdered sugar for dusting

Step-by-Step Instructions

Preparing the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with red cupcake liners.
2. In a medium bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. Set aside.
3. In a large mixing bowl, whisk together the egg, buttermilk, oil, vanilla extract, vinegar, and red food coloring until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender.
5. Divide the batter evenly among the liners, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool completely on a wire rack before frosting.

Preparing the Buttercream Frosting

1. In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
2. Slowly add the sifted powdered sugar, mixing on low speed until fully incorporated.
3. Add 2 tablespoons of heavy cream and the vanilla extract. Beat on high speed for 2–3 minutes until the frosting is light and fluffy. Adjust consistency by adding another tablespoon of cream if needed.

Decorating the Cupcakes

1. Transfer the buttercream frosting into a piping bag fitted with a large star tip.
2. Pipe a tall swirl of frosting onto each cooled cupcake.
3. Top each cupcake with a fresh raspberry and a small sprig of rosemary.
4. Lightly dust with powdered sugar for a snowy, festive look.

Serving Suggestions

Serve these cupcakes on a decorative platter surrounded by holiday decor like pinecones and evergreen sprigs. Pair them with a warm cup of cocoa or a glass of sparkling wine for an indulgent holiday treat. They’re perfect for holiday parties, dessert tables, or as a thoughtful homemade gift.

Storing and Freezing

Storage Tips

• Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.

Freezing Instructions

• Cupcakes: Freeze unfrosted cupcakes in a single layer in an airtight container for up to 3 months. Thaw at room temperature before frosting.
• Frosting: Store leftover buttercream in an airtight container in the freezer for up to 3 months. Allow it to thaw overnight in the refrigerator and re-whip before use.

Recipe Variations

• Gluten-free: Replace the all-purpose flour with a gluten-free flour blend.
• Vegan: Use plant-based milk and vinegar to create a buttermilk substitute, and replace the egg with a flaxseed egg. Swap butter and cream with vegan alternatives.
• Different decorations: Add festive sprinkles, chocolate curls, or edible glitter for extra flair.

FAQs

Can I use gel food coloring instead of liquid food coloring?
Yes, gel food coloring works well and may provide a more vibrant color. Adjust the amount to achieve your desired shade.

Can I make the cupcakes ahead of time?
Absolutely! Bake the cupcakes up to two days in advance and store them in an airtight container. Frost and decorate just before serving.

What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1 cup (240ml) of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

These festive red velvet cupcakes with white buttercream frosting are the ultimate holiday dessert, combining elegance, flavor, and ease. Perfect for gifting or sharing, they’re sure to become a seasonal favorite. Give this recipe a try, and don’t forget to share your creations with friends and family!

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