Red Velvet Crush Cupcakes: A Decadent Swirl of Sweet & Tangy Delight
Decadent red velvet cupcakes with a rich cocoa base and a tangy cream cheese swirl baked right in – soft, moist, and irresistible.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 1/4 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk, room temperature
- 1/2 tbsp white vinegar
- 1/2 tsp vanilla extract
- 1/2 oz red food coloring (1 tbsp)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- For the Cream Cheese Swirl:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, combine buttermilk, vinegar, vanilla extract, and red food coloring.
- In a large mixing bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Add egg and mix until fully combined.
- Add dry ingredients in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth.
- Fill each cupcake liner about 2/3 full with batter. Spoon 1 tsp of cream cheese mixture on top and swirl with a toothpick.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Use gel food coloring for vibrant red without thinning the batter.
- Do not overmix the batter once combined to maintain tenderness.
- Store cupcakes in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 17g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: red velvet cupcakes, cream cheese swirl, easy red velvet, baking recipe, cupcake swirl