Ruby Rouge Cupcakes
Indulge in the luxurious charm of Ruby Rouge Cupcakes, a delightful dessert bursting with rich flavors and vibrant color. These moist, tender cupcakes are infused with a hint of cocoa and a bold red hue, thanks to a splash of red food coloring. The secret to their ultra-fluffy texture lies in a touch of distilled white vinegar, which activates the baking soda perfectly. But the crowning jewel? A silky cream cheese frosting whipped to airy perfection, with just the right balance of sweetness and tang. Perfect for celebrations, romantic occasions, or simply treating yourself, these cupcakes are easy to prepare in under 40 minutes. Garnish with red sugar crystals or your favorite edible decorations for a show-stopping finish. Ideal for dessert lovers searching for “moist red velvet cupcakes” or “best cream cheese frosting cupcakes,” this recipe is a must-try for anyone who appreciates a little culinary flair!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cup Buttermilk
- 0.5 cup Vegetable oil
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 2 teaspoons Red food coloring
- 1 teaspoon Distilled white vinegar
- 0.5 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 4 ounces Cream cheese, softened
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, combine the buttermilk, vegetable oil, egg, vanilla extract, and red food coloring. Mix well.
Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.
Stir in the distilled white vinegar to activate the baking soda for extra fluffiness.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
To make the frosting, beat the softened butter and cream cheese together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the vanilla extract and heavy cream, beating until the frosting is fluffy and spreadable.
Transfer the frosting to a piping bag fitted with a decorative tip, or use a spatula to spread over the cooled cupcakes.
Optionally, garnish with a sprinkle of red sugar crystals or a single edible garnish for a decorative finish. Serve and enjoy!
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 36.6 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 22 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
