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
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!
PrintRed Velvet Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These soft, velvety cupcakes have a hint of cocoa and a slight tang, topped with classic cream cheese frosting. A true treat!
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder (unsweetened)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Preheat & Prep:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Make the Cupcake Batter:
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, mixing until combined.
- In a small bowl, mix buttermilk, vinegar, and red food coloring.
- Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined (do not overmix).
3. Bake the Cupcakes:
- Divide batter evenly into the prepared cupcake liners (about ¾ full).
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting:
- In a large bowl, beat cream cheese and butter until smooth and fluffy.
- Gradually add powdered sugar, beating on low, then mix in vanilla and salt.
- Beat until creamy and spreadable.
5. Frost & Serve:
- Pipe or spread frosting onto cooled cupcakes.
- Garnish with red velvet crumbs or sprinkles.
- Enjoy!
Notes
- Use gel food coloring for a deeper red color.
- No buttermilk? Mix ½ cup milk + 1 ½ teaspoons vinegar and let sit for 5 minutes.
- Store in the fridge for up to 3 days (bring to room temp before serving).
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Your email address will not be published. Required fields are marked *