red velvet cupcake recipe without buttermilk

Required fields are marked *. More great cupcake recipes on my “Cupcake Recipes” Pinterest board! I'm the baker behind Just So Tasty. amzn_assoc_region = "US"; amzn_assoc_placement = "adunit0"; Preheat the oven to 350 degrees F. Line muffin tins with paper liners. And it wouldn’t be red velvet if not for a big, luscious swirl of tangy cream cheese frosting. For the layer cake version of these cupcakes, click here: Red Velvet Cake. Buttermilk creates a super soft, ridiculously moist texture. I believe anyone can make tasty, homemade desserts and treats. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. Do you agree? The reaction between these ingredients makes the cupcakes rise and brings out the red color. Hey there! In a large bowl using an electric mixer on medium speed, beat the butter until fluffy. Hey there! amzn_assoc_marketplace = "amazon"; © 2020 Discovery or its subsidiaries and affiliates. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Let stand at room temperature for 5 minutes before using. In a small bowl or cup dissolve the baking soda into the vinegar. Add 1 teaspoon white vinegar (or lemon juice) to 1/2 cup of milk (I recommend 1%, 2% or whole milk). Finding the perfect red velvet cupcake recipe can be a challenge. I can honestly say that this is hands down, that these are my favorite red velvet cupcakes. Remove the cupcakes from the fridge 1 hour before enjoying. They’re perfect any time of year, but especially at Christmas, Valentine’s Day, and (when garnished with a few fresh blueberries) the Fourth of July! Bake in preheated 375 ° F oven for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Beat the dry ingredients (flour mixture) into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk mixture. It’s January, people! Over mixing cupcake batter causes dry, tough cupcakes. I like that these are a little less oily, and a little more buttermilk-y. amzn_assoc_search_bar = "true"; Turn off the mixer and scrape down the sides of the bowl as needed. Add the sugar and mix until smooth. Classic red velvet cupcakes with cream cheese frosting are always a hit! 1/4 cup unsweetened cocoa powder, such as Pernigotti, 1/4 pound (1 stick) unsalted butter, at room temperature, 8 ounces cream cheese, at room temperature, 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, 3 1/2 cups sifted confectioners' sugar (3/4 pound). Then they’re topped with tangy cream cheese frosting for the best red velvet cupcake recipe. I just updated the recipe – you’ll add the vinegar with the sour cream and buttermilk , I don’t see sour cream from the ingredients, maybe I just missed the recipe update?. Mix in the cream cheese until evenly combined. Stir with a rubber spatula to be sure the batter is mixed. Thank you. Also, the cocoa flavor is a bit more pronounced. Everything’s looking light and bright, and I’ve got my oven to keep me toasty. In this FREE email series, I'll send you 5 classic cookie recipes along with ALL my tips & tricks. With Valentine’s Day coming up in just a few weeks, I realized that although I have a few red velvet-ish recipes, I am somehow missing the most important one of all:  simple, classic red velvet cupcakes with cream cheese frosting. amzn_assoc_title = "Some tools/ingredients you may need: "; No-Bake Chocolate Chip Cookie Dough Ice Cream Sandwiches, Carrot Cupcakes with Cream Cheese Frosting. They’re super moist, with a little cocoa backnote and a slight buttermilk tang. Best red velvet cupcakes ive ever made. Do just the eggs ahave to be room temp or does buttermilk need to be room temp as well? If you like these red velvet cupcakes with cream cheese frosting, make sure to try these favorites too: I'm the baker and blogger behind Just So Tasty! amzn_assoc_linkid = "f396a58026f4c122089f2f702eb9305e"; This post contains affiliate sales links. I think so. ***Store cupcakes in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 3 days. amzn_assoc_ad_mode = "manual"; I’m posting on a Monday this week, instead of Tuesday like I usually do. Preheat the oven to 350 degrees F. Line muffin tins with paper liners. (Or when I asked Jay to describe it, “super tasty”….. Clearly, the engineers have all the best words). 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