A delicious spin on the classic Red Velvet Cupcake using a double dose of raspberry liqueur and a tangy cream cheese frosting. These cupcakes are the perfect way to treat yourself or your sweetie this Valentine’s Day! If you love all things red velvet, check out this Red Velvet Layer Cake, this Red Velvet Marble Cake, this Red Velvet Ice Cream or these Red Velvet Funnel Cakes!
Perfect Red Velvet Cupcakes with Raspberry Buttercream!
Love is in the air! Valentine’s Day is right around the corner and all I can think about is all things red velvet. I’m talking about cheesecakes, bundt cakes and truffles galore. Is there anything more romantic than a chocolate dessert made to be vibrant red and paired with cream cheese? I think not.
This year, I’m changing things up by adding some fresh berries into the mix. Raspberries are the perfect complimentary addition to these cupcakes. Whether you’re celebrating Galentine’s day or spending the night treating yourself, these cupcakes are perfect for ANY occasion!
I thought these red velvet raspberry cupcakes were THE cutest cupcakes ever for Valentine’s Day! As a little girl, I loved getting treats in any form: lollipops, sweet tarts or Hershey bars. But y’all, I’m all grown up now and I’ve got a taste for the good stuff. Each year when February rolls around I look forward to chocolate cakes and champagne. Don’t come with the baby stuff if you are looking to win my heart. Sugar and butter go a long way to winning me over.
These Raspberry Red Velvet Cupcakes are everything I look for in a Valentine’s Day treat. They’re so simple yet so decadent! Trust me, this recipe is the best way to spoil your honey this year.
HOW TO MAKE RASPBERRY RED VELVET CUPCAKES
These are the cutest little Valentine’s Day cupcakes ever, and they are just as delicious as they are cute if you can believe that much perfection can even exist. I honestly didn’t change the original Better Homes and Gardens recipe one bit. It is fab as is.
What makes these cupcakes so amazing? Well, let me break it down for ya.
Buttermilk
Buttermilk is a miracle ingredient. Not only does it bring such a lovely tang to this cake but it lends a hand in the texture as well. The acidic nature of buttermilk helps to tenderize gluten and create a softer texture to the cake.
Raspberry Liqueur
I love the use of this flavored liqueur; it adds just the perfect amount of raspberry flavor without adding unnecessary sugar. There is also a subtle warmth that comes from the alcohol that’s so delightful.
Vinegar
It can be hard to get a good rise when it comes to cupcakes; they are finicky and often tend to flatten out at the top. Vinegar reacts with baking soda to kickstart the rising process. Just a small amount helps to get that perfect shape we all love.
Cream Cheese
I mean, can you have anything red velvet without cream cheese? It’s like the baked good equivalent of Bonnie and Clyde. It’s tangy, sweet and so dang creamy.
Fresh Raspberries
Topping these cupcakes with fresh berries really is essential. The sweetness and acidity cut through the cream cheese frosting and brings these bad boys to a whole new level!
In the end, all of these ingredients come together to create a cupcake that is moist, rich, tart and sweet. Each one of these unique flavors balances one another out perfectly.
HOW TO STORE CUPCAKES
Let’s not waste good cupcakes people! Store your leftovers in an airtight container at room temperature for 3-4 days. Past that they’ll begin to dry out and lose their yumminess.
More Delicious Cupcake Recipes!
Don’t stop here! Keep the cupcakes coming all year long by trying out a few of these fun recipes.
Red Velvet Cupcakes with Raspberry Buttercream
Ingredients
For the Cupcakes:
- 3/4 cup butter
- 3 large eggs
- 3 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3/4 teaspoon salt
- 2 1/4 cups sugar
- 1 ounce bottle red food coloring 2 tablespoons
- 2 tablespoons raspberry liqueur or milk
- 1 teaspoon vanilla
- 1 1/3 cups buttermilk
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons vinegar
For the Cream Cheese Frosting:
- 4 ounces cream cheese 1/2 block
- 1/3 cup butter
- 2 tablespoons raspberry liqueur or milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 1 teaspoons milk optional
- Red food coloring optional
- Fresh raspberries optional
Instructions
For the Cupcakes:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.
- Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.
- Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
For the Cream Cheese Frosting:
- Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, liqueur, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency then add food coloring to achieve the pink color if wanted then frost cooled cupcakes and serve.
Notes
Nutrition
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Hi, do you have an Mardi Gras cupcakes recipes?