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I’ve got just the recipe that will help sweeten your holiday dessert table for July 4th. These July 4th Red Velvet Cupcakes are light and bright with fluffy cream cheese frosting on top. And for fun, I added festive sprinkles and some cute cupcake toppers to celebrate the holiday.
Red Velvet Cupcakes
This Red Velvet Cake recipe uses something called Red Velvet Bakery Emulsion. And ever since I found out about it, I haven’t looked back! It’s perfect for red velvet cake because it gives your cake a deep red color and adds a unique flavor. However if you don’t have Red Velvet Bakery Emulsion, you can use 1 tablespoon vanilla extract, plus 3 tablespoons red liquid food coloring in its place.
How to Achieve Super-Smooth and Lump Free Cream Cheese Frosting
- Make sure your cream cheese is very soft.
- Add the cream cheese after all other ingredients have been beaten well.
Cupcake Assembly
Fit a piping bag with Ateco piping tip #808. Fill the piping bag with frosting and pipe a swirl of frosting on top of each cupcake. Sprinkle the cupcakes with festive sprinkles, add a cupcake topper and serve.
July 4th Red Velvet Cupcakes Baking Schedule
- Day 1: Bake the cupcakes.
- Day 2: Prepare the frosting, assemble and decorate.
Baking and Cake Decorating Tools
- 3 12-cup cupcake pans
- Cupcake liners
- Stand mixer
- Piping bag
- Ateco piping tip #808
- Festive sprinkles
- Cupcake toppers
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Suggested Recipes
Adapted from The Sweetapolita Bakebook by Rosie Alyea
July 4th Red Velvet Cupcakes
Light and airy red velvet cupcakes topped with fluffy cream cheese frosting and sprinkle, topped with a festive cupcake topper.
Ingredients
SPECIAL TOOLS
- 3 12-cup cupcake pans
- Cupcake liners
- Stand mixer
- Piping bag
- Ateco piping tip #808
- Festive sprinkles
- Cupcake toppers
CUPCAKES
- 3 cups (16 ounces/339 grams) cake flour
- 1 teaspoon baking powder
- 1 teaspoon Dutch-process cocoa powder
- ¾ teaspoon table salt
- ½ cup unsalted butter, at room temperature
- 2 cups (14.5 ounces/410 grams)superfine sugar
- ½ cup vegetable oil
- 2 tablespoons Red Velvet Bakery Emulsion (or 1 tablespoon vanilla extract plus 3 tablespoons red liquid food coloring)
- 3 large eggs, at room temperature
- 1 ½ cups buttermilk, at room temperature
- 1 teaspoon baking soda
- 2 teaspoons distilled white vinegar
FROSTING
- 1 ½ cups (12 ounces/140 grams) unsalted butter, at room temperature
- 4 ½ cups (18 ounces/508.5 grams) powdered sugar, sifted
- 3 teaspoons vanilla extract
- ¾ teaspoon fresh lemon juice
- Pinch of salt
- 3 8-ounce packs cream cheese, cut into cubes, at room temperature
- July 4th themed sprinkles, for garnish
Instructions
CUPCAKES
- Line 3 12-cup cupcake pans with cupcake liners and set aside. Adjust oven racks to the center position and lower middle positions and heat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking powder, cocoa powder and salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, sugar, oil and Red Velvet Bakery Emulsion on medium speed until light and fluffy, about 7 minutes. Add the eggs one at a time mixing until just incorporated. Scrape down the sides of the bowl as necessary. Reduce the mixer speed to low and add in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, starting and ending with the flour mixture. Mix until combined.
- In a small bowl, add the baking soda and vinegar and whisk until combined. Quickly add into the cake batter and mix to combine. Divide batter among prepared cupcake pans, using a 3 tablespoons sized ice cream scoop. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. rotating pans a little over halfway through baking. Let the cupcakes cool in their pans for about 10 minutes. Then, invert onto cooling racks to cool completely.
FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, lemon juice and salt. Reduce the mixer speed to low and beat for 1 minute. Increase the speed to medium and beat until light and fluffy, about 4 minutes.
- Reduce the mixer speed to medium-low and add the cream cheese and mix until smooth and combined about 1 minute. Do not over mix or the frosting will become thin.
ASSEMBLE
- Fit a piping bag with Ateco piping tip #808. Fill the piping bag with frosting and pips a swirl of frosting on top of each cupcake. Sprinkle the cupcakes with festive sprinkles and top and a cupcake topper and serve.
Notes
Storage: Cupcakes can be stored in the refrigerator in an airtight cake container for up to 2 day. Let come to room temperature before serving.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 1064Total Fat: 59gSaturated Fat: 20gTrans Fat: 3gUnsaturated Fat: 33gCholesterol: 93mgSodium: 982mgCarbohydrates: 131gFiber: 5gSugar: 94gProtein: 11g
*Nutrition information is an estimate and will vary.*