Here’s an easy and festive treat to bring to your July 4th barbecue this year. These July 4th Red Velvet Cupcakes are not only easy to make but are a great centerpiece on your tablescape.
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.
Cream Cheese Frosting
Everyone knows the perfect frosting for red velvet cupcakes is cream cheese frosting. So naturally I topped these July 4th Red Velvet Cupcakes with fluffy cream cheese frosting.
Tips To Achieve Fluffy Cream Cheese Frosting
- Make sure your cream cheese is very soft.
- Add the cream cheese in last, after all the other ingredients have been beaten well.
Plan It Out
Luckily these cupcakes are pretty straight forward but it’s still a good idea to have a plan. Here’s what my schedule looked like:
- Day 1: Bake cupcakes.
- Day 2: Prepare frosting, decorate cupcakes and serve.
Storage
Store prepared cupcakes in an airtight cake container in the refrigerator for up to 2 days. Bring to room temperature before serving.
Make Ahead
MAKE AHEAD: Unfrosted cake layers can be stored in an air tight cake container at room temperature for up to 2 days.
Frosting can be made up to 3 days in advanced and stored in the fridge. Bring frosting to room temperature before using and beat on low speed to soften. Frosting can be stored at room temperature for up to 6 hours.
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Adapted from The Sweetapolita Bakebook by Rosie Alyea
July 4th Red Velvet Cupcakes
Homemade red velvet cake made with a hint of cocoa powder and Red Velvet Bakery Emulsion. Topped with cream cheese frosting and garnished with festive sprinkles.
Ingredients
SPECIAL TOOLS
CUPCAKES
- 3 cups 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 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 unsalted butter, at room temperature
- 4 ½ cups 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 cupcake pans with cupcake liners and set aside. Adjust oven racks to the center position and low 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, about two-thirds full. Bake for 15 to 20 minutes, or until a toothpick inserted into the centers comes out clean or with a few moist crumbs attached; rotating pans twice during baking. Let the cupcakes cool in their pans for about 5 minutes. Then invert onto a cooling rack 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.
Notes
TIP: If you can’t find superfine sugar, use the same amount of granulated sugar called for in the recipe, plus a few extra tablespoons and place in a food processor. Process until sugar is fine like sand. Then measure out the called for amount in the recipe.
MAKE AHEAD: Unfrosted cake layers can be stored in an air tight cake container at room temperature for up to 2 days.
Frosting can be made up to 3 days in advanced and stored in the fridge. Bring frosting to room temperature before using and beat on low speed to soften. Frosting can be stored at room temperature for up to 6 hours.
STORAGE: Assembled cake can be store in the frige for up to 2 days. Bring to room temperature before serving.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 1225Total Fat: 66gSaturated Fat: 24gTrans Fat: 3gUnsaturated Fat: 36gCholesterol: 112mgSodium: 979mgCarbohydrates: 157gFiber: 5gSugar: 117gProtein: 11g