A Classic Treat with a Velvety Texture
These red velvet cupcakes are the perfect balance of chocolatey richness and light, fluffy texture, topped with a tangy, creamy frosting that melts in your mouth. With just 15 minutes of prep and a total time of about 35 minutes, they come together quickly and always impress. Whether for a birthday, holiday, or just a sweet craving, this recipe is a must-try.
My Love for Red Velvet Cupcakes
I’ve always had a soft spot for red velvet cupcakes. Growing up, they were a staple at family gatherings—especially during the holidays. The deep red color, the subtle cocoa flavor, and that irresistible cream cheese frosting made them stand out from all the other desserts. Over the years, I’ve tested different versions, tweaking ingredients to get the perfect balance of flavor and texture. This recipe is my favorite: moist, tender, and with just the right amount of tang.
Some say red velvet is just chocolate cake with food coloring, but the key lies in the balance of cocoa, vinegar, and buttermilk, which create a unique texture and flavor. And unlike some versions that can be dry or overly sweet, this one stays moist and perfectly balanced.
Key Ingredients and Substitutions
- All-purpose flour – Provides the structure for the cupcakes. You can substitute with a gluten-free 1:1 flour blend for a GF option.
- Cocoa powder – Adds a hint of chocolate flavor. Use natural cocoa powder for the right acidity balance.
- Buttermilk – Essential for tenderness and that slight tang. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
- Vinegar – Reacts with the baking soda to create a light, airy texture.
- Unsalted butter & oil – A combination of both keeps the cupcakes moist without being too greasy.
- Red food coloring – Gives the signature red hue. You can use beet powder for a natural alternative.
- Cream cheese frosting – The tangy sweetness balances the cupcake’s richness perfectly.
Step-by-Step Instructions
1. Prepare the Batter
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
2. Mix the Wet Ingredients
In a separate bowl, beat the butter, oil, and sugar until light and fluffy. Add the eggs, one at a time, mixing well. Stir in the vanilla and red food coloring.
3. Combine Everything
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the flour. Stir in the vinegar at the end.
4. Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
5. Make the Cream Cheese Frosting
Beat softened cream cheese and butter until smooth. Add powdered sugar gradually, mixing until fluffy. Stir in vanilla extract. Frost the cupcakes once they’ve cooled.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them at room temperature. Frost them just before serving for the freshest taste.
What can I use instead of food coloring?
Beet powder or natural food dyes work well, though the color may be less vibrant.
Why is my batter too thick or thin?
If too thick, add a splash of buttermilk. If too thin, add a tablespoon of flour at a time until it reaches the right consistency.
Can I freeze these cupcakes?
Absolutely! Freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready to serve.
Expert Tips for the Best Cupcakes
- Use room-temperature ingredients for a smooth batter and even texture.
- Don’t overmix the batter, or the cupcakes may turn out dense.
- Let the cupcakes cool completely before frosting, or the frosting will melt.
Serving Suggestions
These cupcakes pair beautifully with a cup of coffee or a cold glass of milk. For a fun twist, serve them with fresh berries or a drizzle of chocolate ganache.
Storage and Reheating Tips
Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving. Unfrosted cupcakes can be frozen for up to 3 months and thawed when needed.
Give This Recipe a Try!
Red velvet cupcakes are a classic treat that never goes out of style. I hope you love this recipe as much as I do! If you try it, let me know how it turns out—I’d love to hear your thoughts or any fun twists you add!
Print
Red Velvet Cupcakes with Cream Cheese Frosting
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 35–40 minutes
- Yield: 12–16 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These red velvet cupcakes offer a perfect balance of subtle cocoa flavor and a moist, tender crumb, topped with a tangy cream cheese frosting that melts in your mouth. Ideal for any occasion, they come together quickly and are sure to impress.
Ingredients
For the Cupcakes:
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1–2 teaspoons red food coloring (adjust as desired)
- 1 1/2 cups cake flour (substitute all-purpose flour if needed)
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk (or 1/2 cup whole milk mixed with 1/2 tablespoon vinegar, let sit for 5 minutes)
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons heavy cream (as needed for desired consistency)
Instructions
-
Prepare the Batter:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until well combined.
-
Combine Dry Ingredients:
- In a separate bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
-
Mix Wet and Dry Ingredients:
- Gradually add half of the dry ingredients to the wet mixture, mixing until just combined.
- Pour in the buttermilk and vinegar, mixing gently.
- Add the remaining dry ingredients and mix until the batter is smooth and uniform.
-
Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
-
Prepare the Cream Cheese Frosting:
- In a large bowl, beat the room-temperature butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until fully incorporated.
- Stir in the vanilla extract.
- If the frosting is too thick, add heavy cream a teaspoon at a time until the desired consistency is reached.
-
Frost the Cupcakes:
- Once the cupcakes have cooled completely, frost them using a piping bag or a spatula.
- For an extra touch, garnish with sprinkles, fresh berries, or a drizzle of chocolate ganache.
Notes
- Ensure all ingredients are at room temperature before starting for a smoother batter and better texture.
- Avoid overmixing the batter to prevent dense cupcakes.
- If you prefer a natural red color, consider using beet powder instead of artificial food coloring.
Nutrition
- Serving Size: 1 cupcake
- Calories: 277
- Sugar: 33g
- Sodium: 246mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 44mg
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