Red Velvet Cupcakes

These Red Velvet Cupcakes are soft, moist, and rich in flavor — paired with a creamy whipped topping and a surprise chocolate filling in the center. The combination of fluffy cupcake, melted chocolate, fresh strawberry, and rosemary makes each bite elegant and indulgent. Perfect for parties, cafés, bakeries, or home dessert businesses.

Prep Time: 20 minutes
Baking Time: 20–25 minutes
Cooling Time: 30 minutes
Total Time: ≈ 1 hour 10 minutes

Ingredients

Buttermilk

• ⅔ cup milk (150 ml) — whole milk preferred
  
• 1 teaspoon lemon juice or white vinegar
• Mix the milk with lemon juice/vinegar and let sit at room temperature for 5–10 minutes until slightly thickened.

For the Cupcake:
Wet Ingredients:

• 2 large eggs
• 2 teaspoons vanilla extract
• ⅔ cup buttermilk
• Red food coloring, as needed

Creaming Ingredients:

• ½ cup unsalted butter, softened (115 g)
• ¾ cup granulated sugar (150 g)

Dry Ingredients:

• 1 ¼ cups all-purpose flour (170 g)
• 2 teaspoons cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Chocolate Filling:

• Melted chocolate, as needed

Topping / Decoration:

• ¾ cup whipping cream / whip topping (200 ml)
• Fresh strawberries
• Rosemary sprigs
• Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C) for 10 minutes.
2. In a bowl, combine the eggs, vanilla extract, red food coloring, and buttermilk. Mix well and set aside.
3. In a separate bowl, beat the butter and sugar for 3 minutes until pale and creamy.
4. Pour the wet mixture into the butter mixture and mix for about 2 minutes. (It’s normal if the batter looks slightly separated at this stage.)
5. Add all the sifted dry ingredients and whisk until smooth and fully combined.
6. Pour the batter into cupcake liners and bake in the preheated oven for 20–25 minutes,
   
7. on the middle rack with top and bottom heat.
8. Allow cupcakes to cool completely.
9. Whip the cream until stiff peaks form.
10. Make a small hole in the top of each cupcake and fill with melted chocolate.
11. Decorate with whipped topping, strawberries, rosemary, and a dusting of powdered sugar.

Serving Suggestion:

• Serve the cupcakes chilled for the best texture and flavor.
• Pair with hot coffee, hot chocolate, or a glass of cold milk.
• For special occasions, arrange cupcakes on a tiered stand and add extra strawberries around for an elegant display.
• They also make a beautiful dessert box gift for birthdays, holidays, or celebrations.

Tips for Best Results

• Don’t overmix the batter after adding the dry ingredients — this helps keep the cupcakes soft and fluffy.
• Use room temperature butter and eggs to achieve a smooth batter and even rise.
• If the whipped topping softens, chill it for 10 minutes and whisk again briefly.
• For a stronger red color, use gel food coloring rather than liquid coloring.
• Before filling with chocolate, make sure the cupcakes are completely cool so the topping doesn’t melt.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.

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🖨️ Printable Recipe / Download

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