Red Velvet Cupcakes are a classic, moist, and tender treat with a hint of cocoa and a signature deep red color, topped with a luscious cream cheese frosting. Perfect for special occasions or as a delightful everyday indulgence.

Why You’ll Love This Recipe

Soft, fluffy, and moist texture
Perfect balance of chocolate and vanilla flavors
Iconic red color makes them visually appealing
Cream cheese frosting adds a rich, tangy finish
Great for parties, holidays, or gifts

Red Velvet Cupcakes 10 Red Velvet Cupcakes are a classic, moist, and tender treat with a hint of cocoa and a signature deep red color, topped with a luscious cream cheese frosting. Perfect for special occasions or as a delightful everyday indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Eggs
Buttermilk
Vegetable oil
White vinegar
Vanilla extract
Red food coloring
Cream cheese
Butter
Powdered sugar

Directions

Preheat Oven: Set your oven to 350°F (175°C) and line a cupcake pan with liners.
Mix Dry Ingredients: In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, beat eggs, buttermilk, oil, vinegar, vanilla extract, and red food coloring until smooth.
Mix the Batter: Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Fill and Bake: Fill cupcake liners two-thirds full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Frosting: Beat cream cheese and butter until fluffy, then gradually add powdered sugar and vanilla extract until smooth.
Frost and Serve: Allow cupcakes to cool completely before frosting with cream cheese frosting.

Servings and Timing

Servings: 12-14 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Gluten-Free: Use a gluten-free flour blend.
Dairy-Free: Substitute buttermilk with almond milk + vinegar, and use dairy-free butter and cream cheese.
Extra Chocolatey: Add chocolate chips to the batter.
Nutty Crunch: Sprinkle chopped pecans or walnuts on top of the frosting.
Mini Cupcakes: Bake in a mini muffin pan for bite-sized treats.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.
Reheating: Enjoy at room temperature or slightly warm in the microwave for 10 seconds.

FAQs

Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes a day in advance and frost them before serving.

Why is my red velvet cake not red enough?

Use high-quality gel food coloring for a vibrant color.

Can I use natural food coloring?

Yes, but the color may be less intense.

What can I substitute for buttermilk?

Use 1 cup milk mixed with 1 tablespoon vinegar or lemon juice.

Can I use butter instead of oil?

Yes, but oil keeps the cupcakes moister for longer.

How do I prevent dense cupcakes?

Do not overmix the batter; mix just until combined.

What piping tip works best for frosting?

A large round or star tip gives beautiful swirls.

Can I add fillings to the cupcakes?

Yes! Try adding a dollop of cream cheese, chocolate ganache, or jam inside.

Can I make this as a cake instead?

Absolutely! Bake in an 8-inch round pan for about 30-35 minutes.

How do I achieve a smooth frosting?

Ensure the cream cheese and butter are softened before beating.

Conclusion

Red Velvet Cupcakes are a timeless favorite with their perfect blend of chocolatey richness and creamy frosting. Whether for a celebration or a sweet treat, this recipe is sure to impress. Enjoy baking and sharing these delightful cupcakes!