Red Velvet Cupcakes

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

  1. Preheat Oven: Set your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. Combine Wet Ingredients: In another bowl, beat eggs, buttermilk, oil, vinegar, vanilla extract, and red food coloring until smooth.
  4. Mix the Batter: Gradually add the dry ingredients to the wet mixture, stirring until well combined.
  5. 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.
  6. Prepare the Frosting: Beat cream cheese and butter until fluffy, then gradually add powdered sugar and vanilla extract until smooth.
  7. 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.
Red Velvet Cupcakes
Red Velvet Cupcakes 11 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.

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!

Print
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Red Velvet Cupcakes

Red Velvet Cupcakes

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  • Author: Maria B. Evans
  • 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

Units Scale

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:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Make the Cupcake Batter:

  1. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  3. Add the egg and vanilla extract, mixing until combined.
  4. In a small bowl, mix buttermilk, vinegar, and red food coloring.
  5. 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:

  1. Divide batter evenly into the prepared cupcake liners (about ¾ full).
  2. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Frosting:

  1. In a large bowl, beat cream cheese and butter until smooth and fluffy.
  2. Gradually add powdered sugar, beating on low, then mix in vanilla and salt.
  3. Beat until creamy and spreadable.

5. Frost & Serve:

  1. Pipe or spread frosting onto cooled cupcakes.
  2. Garnish with red velvet crumbs or sprinkles.
  3. 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

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