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Italian Wedding Cookies Recipe – Buttery, Tender, and Melt-in-Your-Mouth Delicious

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Soft, moist red velvet cupcakes with a delicate cocoa flavor, topped with rich and creamy homemade cream cheese frosting. These beautiful cupcakes are perfect for birthdays, Valentine’s Day, holidays, and special occasions.

Ingredients

  • 1 1/4 cups (155 g) all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil
  • 1 large egg, at room temperature
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon red gel food coloring
  • 8 oz (225 g) full-fat cream cheese, softened, for frosting
  • 1/2 cup (115 g) unsalted butter, softened, for frosting
  • 2 1/2 cups (300 g) powdered sugar, sifted, for frosting
  • 1 teaspoon vanilla extract, for frosting
  • 1 pinch salt, for frosting
  • Optional red velvet cake crumbs or sprinkles for decoration

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a separate large bowl, whisk the granulated sugar and vegetable oil until combined.
  4. Add the egg and vanilla extract. Mix until smooth.
  5. Stir in the buttermilk, white vinegar, and red food coloring until evenly combined.
  6. Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the frosting by beating the softened butter with an electric mixer until smooth and creamy.
  11. Add the softened cream cheese and beat briefly until combined.
  12. Gradually mix in the powdered sugar on low speed. Add the vanilla extract and salt, then mix until smooth and fluffy.
  13. Refrigerate the frosting for 15 to 20 minutes if it is too soft for piping.
  14. Transfer the frosting to a piping bag fitted with a star tip and pipe swirls onto the cooled cupcakes.
  15. Decorate with red velvet crumbs or sprinkles if desired. Serve and enjoy.

Notes

  • Use room-temperature ingredients for a smoother batter and frosting.
  • For a buttermilk substitute, combine 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar and let stand for 5 to 10 minutes.
  • Gel food coloring creates a vibrant red color without thinning the batter.
  • Avoid overmixing the batter to keep the cupcakes soft and tender.
  • Use full-fat block cream cheese for the best frosting consistency.
  • Allow cupcakes to cool completely before frosting.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
  • Let refrigerated cupcakes sit at room temperature for 15 to 20 minutes before serving.
  • Freeze unfrosted cupcakes for up to 2 months in an airtight container.
  • Decorate with cake crumbs, white chocolate shavings, or colorful sprinkles.

Nutrition

Find it online: https://yumfamilyrecipes.com/italian-wedding-cookies-recipe-buttery-tender-and-melt-in-your-mouth-delicious/