Red Velvet Crush Cupcakes

Description:

Moist, velvety red cupcakes with a rich cocoa flavor, crowned with a luscious cream cheese frosting and a “crush” of red velvet crumbs on top. These elegant and romantic cupcakes are perfect for holidays, special occasions, or just when you’re craving a luxurious treat.

Origin:

Red velvet cake has its roots in the early 1900s American South and became widely popular during the Great Depression. The addition of cocoa, vinegar, and buttermilk gives red velvet its signature taste and texture. “Crush” cupcakes are a modern twist, named for the extra crumbled topping and the idea of being someone’s “sweet crush.”

Ingredients Quantity:

For the Cupcakes:

All-purpose flour – 1 ¼ cups (160g)
Granulated sugar – 1 cup (200g)
Unsweetened cocoa powder – 1 tbsp
Baking soda – ½ tsp
Salt – ½ tsp
Buttermilk – ½ cup (120ml)
Vegetable oil – ½ cup (120ml)
Egg – 1 large
Red food coloring – 1 tbsp (liquid or gel paste)
White vinegar – 1 tsp
Vanilla extract – 1 tsp

For the Cream Cheese Frosting:

Cream cheese (softened) – 8 oz (226g)
Unsalted butter (softened) – ½ cup (113g)
Powdered sugar – 2 ½ cups (300g)
Vanilla extract – 1 tsp
Pinch of salt

Optional Ingredients:

White chocolate chips (folded into batter or for garnish) – ½ cup
Crushed pecans or walnuts (for texture on top) – ¼ cup
Sprinkles or edible glitter (for decoration)
Raspberry or strawberry jam (a dollop in the center for a surprise filling)

Instructions:

1. Preheat & Prep:

Preheat oven to 350°F (175°C).
Line a muffin tin with 12 cupcake liners.

2. Mix Dry Ingredients:

In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.

3. Mix Wet Ingredients:

In a large bowl, whisk together sugar, oil, egg, buttermilk, vanilla, vinegar, and red food coloring until smooth.

4. Combine & Fill:

Gradually add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
Fill each cupcake liner about ⅔ full with batter.

5. Bake:

Bake for 18–20 minutes, or until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

6. Make Frosting:

Beat cream cheese and butter until smooth and creamy.
Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and thick. Chill slightly if needed before piping.

7. Assemble:

Frost cooled cupcakes using a piping bag or spatula.
Take one cooled cupcake, crumble it into fine crumbs, and sprinkle over frosted tops for the “crush” effect.