Red Velvet Cupcakes, small moist chocolate treats with great twist, are fun to make and very simple to frost. You can give an eye-catching and romantic finishing touch to the delicious treats by dressing them up with pretty and colorful frosting, fondant flourishes, colorful sugar and jellybeans etc. You can experiment with various frostings to come up with colorful topping. You can decorate these delicious cupcakes according to various occasions as well, including birthdays, Christmas, Valentine’s Day etc.
Read the simple decorating techniques given below and decorate your red velvet cupcakes exclusively:
First of all, prepare simple red velvet cupcakes
You can purchase the preserved red velvet cupcakes from your nearest bakeries or food stores. Otherwise, make Red Velvet Cup Cakes at Home and have fun. Once you make your red velvet cupcakes and cool them well, just arrange them in a large serving tray and place them on your kitchen’s counter to decorate them.
Red Velvet Cupcakes with Cheese Cream Frosting
- (8 ounces) cream cheese - room temperature
- (1/2 teaspoon) pure vanilla extract
- (1/2 cup) confectioners' (icing or powdered) sugar, filtered
- 2/3 cup cold heavy whipping cream
Pick a large mixing bowl and add in 8 ounces of cream cheese, ½ teaspoon of pure vanilla extract, ½ cup of pure vanilla extract, 1/2 cup of confectioners' sugar and 2/3 cup of cold heavy whipping cream. Now, mix all these ingredients with a handheld electric mixer for a few seconds until blended well and smooth. Pour the cheese cream frosting into an icing cone / pastry bag and spread over the top of your red velvet cupcakes.
Red Velvet cupcakes with Butter cream Frosting
- (3/4 cup) fat-free milk
- (3/4 cup) all-purpose flour
- (1/2 cup) butter, softened
- (2 teaspoons) vanilla extract
- (1/8 teaspoon) salt
- (2 1/2 cups) powdered sugar
Place ¾ cup of fat-free milk, ¾ cup of all-purpose flour, ½ cup of softened butter, 2 teaspoons of vanilla extract, 1/8 teaspoon of salt and 2 ½ cups of powdered sugar in a large mixing bowl. Blend all the ingredients until they form a smooth butter cream icing. Spread the icing over the top of the red velvet cupcakes and place them in a refrigerator to chill before serving.
Red Velvet Cupcakes with White Chocolate Frosting
- (6 sticks/ 1 ½ pounds) butter - softened
- (2 to 8 ounces) cream cheese, softened
- ( 1 ½ cups) confectioners' sugar
- (8 ounces) white chocolate - chopped and melted
- (4 teaspoons) vanilla extract
- Pinch salt to taste
Add 1 ½ pounds of softened butter and 2 to 8 ounces of softened cream cheese to a large bowl. Mix all the ingredients with an electric mixer until both of the ingredients are smooth. Remove the electric mixer and mix in 1 ½ cups of confectioners' sugar and a pinch of salt. Pour in 8 ounces of melted white chocolate and 4 teaspoons of vanilla extract until thick and smooth. Dispense the white chocolate frosting into a pastry bag and top your red velvet cupcakes.
Red Velvet Cupcakes with Raspberry Frosting
- (8 ounces) cream cheese
- (1/3 cup) butter
- (2 tablespoons) raspberry liqueur or milk
- (1 teaspoon) vanilla extract
- (4 cups) powdered sugar
- (1 to 3 teaspoons) milk – optional
- Fresh raspberries - optional
In a large mixing bowl, whisk 8 ounces of cream cheese, 1/3 cup of butter, 2 tablespoons of raspberry liqueur, and 1 teaspoon of vanilla extract with an electric mixer. Slowly beat in 4 cups of powdered sugar and mix until it dissolves. Spread it over your red velvet cupcakes and place fresh raspberries on the top of the frosting. Set them aside until cool well and enjoy these delicious twists.
Note: Do not whisk the ingredients vigorously as it is better to mix them on medium speed until light & soft.