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Flavorful Firecracker Red Velvet Cupcakes Easy Homemade Recipe with Blue Vanilla Stars

firecracker red velvet cupcakes - featured image
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These festive red velvet cupcakes feature a moist, tender crumb with a subtle cocoa undertone, topped with tangy cream cheese frosting piped into whimsical blue vanilla stars. Perfect for celebrations and quick to make, they bring a pop of color and flavor to any occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g), sifted
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (113g), softened
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk (120ml), room temperature
  • 2 tablespoons red gel food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 8 oz cream cheese (225g), softened
  • 1/4 cup unsalted butter (57g), softened
  • 3 cups powdered sugar (360g), sifted
  • 1 1/2 teaspoons vanilla extract
  • Blue gel food coloring, a few drops

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the red food coloring and vanilla extract until the color is vivid.
  6. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined each time.
  7. Stir in the vinegar; the batter may bubble slightly.
  8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the frosting, beat the cream cheese and butter together until smooth and creamy.
  12. Add vanilla extract and gradually add powdered sugar, beating on low until combined, then increase speed for a fluffier texture.
  13. Add blue gel food coloring a drop at a time, mixing well until you reach the desired shade.
  14. Fill your piping bag fitted with a star tip and pipe blue stars atop each cooled cupcake.
  15. Refrigerate cupcakes for about 30 minutes to set the frosting before serving.

Notes

Avoid overmixing the batter to keep cupcakes tender. Use room temperature eggs and buttermilk for best texture. Chill frosting if too soft before piping. Use a toothpick test to check doneness and avoid opening the oven in the first 15 minutes. Practice piping stars on parchment paper if new to piping. Store cupcakes in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: red velvet cupcakes, firecracker cupcakes, blue vanilla stars, cream cheese frosting, festive cupcakes, easy cupcake recipe, homemade cupcakes, Fourth of July dessert

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