Canada Day Cupcakes

I already have a recipe for Canada Day Cupcakes, but I have decided to tweak the recipe a bit, and here are these vibrant and delicious Red Velvet Cupcakes for different occasions, including Canada Day on July 1st. These cupcakes have a velvety and tender texture and are topped with a smooth, rich cream cheese frosting!

About These Canada Day Cupcakes

• These cupcakes pair well with various occasions, such as Valentine's, Christmas, Birthdays, and Canada Day, EH!

• This recipe requires a list of straightforward ingredients and comes together quickly.
• I would like to mention Cocoa Powder, Buttermilk, Vinegar, and red food colouring.
• Cocoa powder; This recipe calls for a small amount of cocoa powder to deepen the red colour, and you would not even taste it.
• Buttermilk contains acid, which tenderizes the crumb when it comes in contact with leaveners.
• Vinegar has an acidity property that breaks down the gluten, resulting in a softer crumb and a more vibrant red colour.
• Red Food Colour: As much as I avoid using artificial colours in my baking, this red velvet cupcake recipe is a rare recipe requiring artificial colours to reach that beautiful red colour. I use Americolor Red Food Colour

• This recipe calls for both butter and oil. Oil creates a moist crumb which stays moist longer. Butter, apart from the source of fat, adds a ton of flavour and aroma to the recipe.
• It is common to have red velvet cake or cupcakes with cream cheese frosting; however, they can pair perfectly with Swiss Meringue Buttercream or American Buttercream.
• The cream cheese frosting also contains just a few ingredients, including Cream cheese, butter, powdered sugar, and vanilla extract. The perfect cream cheese frosting has a few tips and tricks, which I will point out later in this post.

How To Make The Canada Day Cupcakes

Red Velvet Cupcakes;

• Sift all dry ingredients, including cocoa powder and set aside.
• Use the paddle attachment to beat the room-temperature butter until super creamy and smooth.
• Add the sugar and beat for 2-3 minutes until pale and creamy. Scrape the bowl to incorporate the bottom of the bowl too.
• The recipe calls for two eggs; add them one by one and beat the mixture well after each one!
• Next, add the oil, buttermilk, vanilla extract, vinegar, and red food colour. Mix everything well.
• Sift the dry ingredients over the wet ingredients and fold them with a rubber spatula. Place the bowl back on the stand mixer and mix for 10-15 seconds only. Do not overmix.
• Fill up the lined cupcake cavities to ⅔ their capacity. Bake and let them cool down completely before frosting!

Cream Cheese Frosting;

• One important step is to leave the cream cheese out of the fridge for a few hours before making the frosting. I leave it out the night before. This guarantees lump-free frosting.
• The other thing to remember is to sift the powdered sugar, which again makes a smooth and creamy frosting.
• I would say the MOST IMPORTANT STEP is to beat the cream cheese and butter first and then add the powdered sugar. Cream cheese becomes soft and runny when it comes directly to powdered sugar. To avoid this, always do it in this order; 1- Cream cheese, 2- Butter, 3- Powdered sugar 🙂
• Add the vanilla extract at the end and mix. Use your favourite piping tip to pipe the frosting on top of cool cupcakes.

See other cupcake recipes here;

White Cupcakes,

Coconut Cupcakes,

📖 Recipe