INTRODUCTION

Red velvet cupcakes are a favorite treat for many. They are not only beautiful to look at, but they also taste amazing. The rich color and soft texture make them special. When topped with cream cheese frosting and blackberry jam, they become even more delightful. This article will guide you through making these delicious cupcakes step by step, ensuring you can create this treat in your kitchen.

WHY YOU WILL LOVE THIS RECIPE

There are so many reasons to love red velvet cupcakes with cream cheese frosting and blackberry jam. First, the unique red color makes them stand out at any gathering. They are perfect for birthdays, holidays, or just because you want something sweet. The combination of flavors is also fantastic. The slight chocolate flavor from the cocoa powder, the creamy frosting, and the fruity blackberry jam work together perfectly. You will enjoy every bite!

Additionally, this recipe is straightforward. You do not need to be a baking expert to make these cupcakes. With simple instructions and easy-to-find ingredients, you will feel confident in your baking skills. The recipe gives you room to be creative as well. You can add your own twist, making these cupcakes your own.

HOW TO MAKE Red Velvet Cupcakes with Cream Cheese Frosting and Blackberry Jam

Making red velvet cupcakes is easy and fun. Follow these steps, and you will have a batch of delightful cupcakes ready to enjoy.

EQUIPMENT NEEDED

Before starting, you will need some tools to help you bake:

Cupcake pan
Cupcake liners
Mixing bowls (medium and large)
Whisk
Electric mixer (or a whisk if you prefer)
Measuring cups and spoons
Rubber spatula
Cooling rack
Piping bag or knife (for frosting)

Ingredients You’ll Need:

1 ¼ cups all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
8 oz cream cheese, softened
½ cup unsalted butter (for frosting), softened
3 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
½ cup blackberry jam
Freeze-dried raspberries, crushed (for decoration)
Fresh mint leaves (optional, for decoration)

STEP-BY-STEP INSTRUCTIONS:

Preheat the Oven: First, preheat the oven to 350°F (175°C). Then, line a cupcake pan with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This mix will give the cupcakes a nice rise.
Mix Wet Ingredients: In a small bowl, combine the buttermilk, red food coloring, and vanilla extract. This mixture adds moisture and color to the cupcakes.
Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
Add the Egg: Add the large egg to the butter and sugar mixture. Beat until fully combined and smooth.
Combine Mixtures: Now, alternate adding the dry ingredients and the buttermilk mixture to the large bowl. Start with the dry ingredients, add some of the buttermilk mix, and keep alternating. Mix until just combined. Be careful not to overmix, as this can make the cupcakes tough.
Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full. This will leave room for them to rise.
Bake the Cupcakes: Place the cupcake pan in the oven and bake for 17-19 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready.
Cool the Cupcakes: When the cupcakes are done, take them out of the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.
Make the Frosting: To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Continue to beat until the frosting is fluffy.
Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to spread the cream cheese frosting on each cupcake. Be generous!
Add Toppings: Top each frosted cupcake with a spoonful of blackberry jam. Then, sprinkle with crushed freeze-dried raspberries. If you wish, add a fresh mint leaf for extra color and flavor.

HOW TO SERVE Red Velvet Cupcakes with Cream Cheese Frosting and Blackberry Jam

Red velvet cupcakes are lovely when served fresh. You can enjoy them right after making them, or you can store them for later. To serve, you can place the cupcakes on a colorful plate or a cupcake stand. This will make them look even more appealing. Serve them alongside some milk or coffee for a delightful treat.

STORAGE & FREEZING: Red Velvet Cupcakes with Cream Cheese Frosting and Blackberry Jam

If you have leftover cupcakes, you can store them easily. Place them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them without the frosting. Wrap each cupcake tightly in plastic wrap and place them in a freezer bag. They will stay good for up to three months. When ready to enjoy, just thaw them at room temperature and frost them afterward.

SERVING SUGGESTIONS

Red velvet cupcakes pair nicely with various beverages. Here are some ideas:

A glass of cold milk
A hot cup of coffee
Herbal tea or chai
Sparkling water with a slice of lemon

These beverages will make your treat even better!

VARIATIONS

If you want to try something different, here are some variations of this recipe:

Chocolate Chips: Add semi-sweet chocolate chips to the batter for a chocolatey twist.
Different Jams: Use raspberry or strawberry jam instead of blackberry for a fruity change.
Nutty Flavor: Add chopped walnuts or pecans to the batter for a nutty texture.
Spiced Cupcakes: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm flavor.

Feel free to experiment and make this recipe your own!

FAQs

1. Can I use white food coloring instead of red?
No, white food coloring will not give the cupcakes the classic red velvet look. It is best to use red food coloring as the recipe suggests.

2. What can I substitute for buttermilk?
You can make your own buttermilk by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for a few minutes before using.

3. How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done.

4. Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make the cupcakes gluten-free.

MAKE-AHEAD TIPS FOR Red Velvet Cupcakes with Cream Cheese Frosting and Blackberry Jam

To save time, you can make the cupcake batter ahead of time. Store it in the refrigerator for up to 24 hours. When ready to bake, just take it out and follow the baking instructions. You can also make the frosting ahead and keep it in the fridge. Just let it sit at room temperature for a few minutes before using to make it easier to spread.

Enjoy your baking experience! Red velvet cupcakes with cream cheese frosting and blackberry jam are a perfect treat for any occasion. Have fun and indulge in these delicious goodies!

Red Velvet Cupcakes with Cream Cheese Frosting and Blackberry Jam

These delightful red velvet cupcakes are topped with creamy frosting and blackberry jam, making them perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 19

Total Time 39

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Cupcakes

1 ¼ cups all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg

For the Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract (for frosting)

Toppings

½ cup blackberry jam
freeze-dried raspberries, crushed (for decoration)
fresh mint leaves (optional, for decoration)

Method

Preparation

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
In a small bowl, combine the buttermilk, red food coloring, and vanilla extract.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy.
Add the egg to the butter and sugar mixture and beat until combined.
Alternate adding the dry ingredient mixture and the buttermilk mixture to the large bowl until just combined.
Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake for 17-19 minutes, until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Frosting

In a bowl, beat the softened cream cheese and butter together until smooth.
Gradually add the powdered sugar and vanilla extract, beating until fluffy.

Assembly

Frost the cooled cupcakes generously with the cream cheese frosting.
Top each cupcake with a spoonful of blackberry jam and sprinkle with crushed freeze-dried raspberries. Optionally, add a fresh mint leaf.

Notes

Cupcakes can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze without frosting and wrap tightly.