Red velvet cupcakes are a timeless treat—moist, rich, and just the right balance of cocoa and sweetness. Pairing them with a tangy raspberry frosting takes this classic dessert to the next level, adding a fruity brightness that perfectly complements the velvety crumb. Whether you’re baking for a celebration, a romantic occasion, or simply to indulge your sweet tooth, these cupcakes are sure to impress.

Ingredients

For the Red Velvet Cupcakes:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon cocoa powder (unsweetened)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 2 tablespoons red food coloring

For the Raspberry Frosting:

• 1 cup unsalted butter (softened)
• 3 ½ cups powdered sugar
• ½ cup fresh raspberries (or raspberry purée strained of seeds)
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, oil, eggs, vanilla extract, vinegar, and red food coloring until smooth.
4. Slowly combine the wet ingredients with the dry, stirring until just blended. Do not overmix to avoid a dense cupcake.

Step 2: Bake the Cupcakes

1. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
2. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow cupcakes to cool completely on a wire rack before frosting.

Step 3: Make the Raspberry Frosting

1. In a large bowl, beat the butter until light and creamy using a hand or stand mixer.
2. Gradually add powdered sugar, mixing well after each addition.
3. Add the raspberries or purée and beat until smooth and fluffy.
4. Mix in vanilla extract and a pinch of salt to balance the sweetness. If the frosting is too soft, chill for 15 minutes before piping.

Step 4: Assemble and Decorate

1. Spoon or pipe the raspberry frosting onto cooled cupcakes using a piping bag with your favorite tip.
2. Garnish with a fresh raspberry or a sprinkle of red velvet crumbs for a bakery-style finish.

Tips for Success

• Room temperature ingredients help create a smooth batter and even baking.
• If you want a deeper red color, add an extra drop or two of food coloring.
• For a tangier frosting, add a few tablespoons of cream cheese to the butter mixture.

Final Thoughts

Red velvet cupcakes are already a showstopper, but when paired with raspberry frosting, they become unforgettable. The soft, cocoa-kissed crumb contrasts beautifully with the fruity, slightly tart topping, making every bite indulgent yet refreshing. These cupcakes are perfect for Valentine’s Day, birthdays, or simply a cozy afternoon treat. Try it, then share your final result and experience with us. We would love to hear from you!

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