Ina Garten Red Velvet Cupcakes

This delicious and easy Red Velvet Cupcake recipe by Ina Garten is a classic treat that’s perfect for any occasion! With a light, fluffy texture and a hint of cocoa, these cupcakes are topped with a creamy, rich frosting. You can make them with simple pantry ingredients, and they turn out moist and flavorful every time!

Recipe Ingredients:

• 2½ c all-purpose flour
• ¼ c unsweetened cocoa powder, such as Pernigotti
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 c buttermilk, shaken
• 1 tbsp liquid red food coloring
• 1 tsp white vinegar
• 1 tsp pure vanilla extract
• ¼ lb (1 stick) unsalted butter, at room temperature
• 1½ c sugar
• 2 extra-large eggs, at room temperature
• Red Velvet Frosting

How To Make Red Velvet Cupcakes?

1. Preheat the oven: Set the oven to 175°C / 350°F. Line a muffin tin with paper liners.
2. Prepare the dry ingredients: In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Mix the wet ingredients: In a large measuring jug, combine the buttermilk, red food coloring, vinegar, and vanilla extract.
4. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute until light and fluffy.
5. Add the eggs: Beat in the eggs one at a time until fully incorporated.
6. Combine wet and dry ingredients: With the mixer on low speed, alternately add the dry and wet ingredients in three parts, starting and ending with the dry. Mix until just combined, then use a rubber spatula to ensure everything is fully incorporated.
7. Fill the muffin tins: Use a 5.5cm / 2¼-inch ice cream scoop or a large spoon to evenly distribute the batter into the lined muffin cups.
8. Bake: Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Cool and frost: Allow the cupcakes to cool completely in the pan before frosting with your favorite Red Velvet Frosting.

Recipe Tips

• Use room temperature ingredients : Cold butter, eggs, or buttermilk can prevent the batter from mixing properly. Let them sit out for about 30 minutes before starting.
• Don’t overmix the batter : Overmixing can make your cupcakes dense and tough. Mix just until the ingredients are combined.
• Measure the flour correctly : Use the scoop-and-level method instead of packing the flour into the cup. Too much flour can make the cupcakes dry.
• Check for doneness properly : Insert a toothpick into the center of a cupcake. If it comes out with a few moist crumbs, they’re ready! Overbaking makes them dry.
• Let them cool completely before frosting : If you frost warm cupcakes, the frosting will melt and slide off. Be patient for the best results!

How To Store Leftovers?

• Refrigerate: Let the Red Velvet Cupcakes cool completely to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
• Freeze: Once cooled, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.

Nutrition Facts

• Calories: 303 kcal
• Total Fat: 21 g
• Saturated Fat: 12 g
• Cholesterol: 76 mg
• Sodium: 312 mg
• Potassium: 93 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 1 g
• Sugars: 9 g
• Protein: 5 g

Check out More Recipes:

• Ina Garten Italian Plum Tart
• Ina Garten Fresh Peach Cake
• Ina Garten Strawberry Rhubarb Crisp
• Ina Garten Chocolate Pudding Cream Tart