Red Velvet Cupcakes
These red velvet cupcakes are fluffy, moist, and topped with tangy cream cheese frosting. They’re an easy dessert for any celebration!
Few things say “love” quite like a batch of homemade red velvet cupcakes.
With their tender crumb, subtle chocolate flavor, and a swirl of creamy, tangy cream cheese frosting, these little cakes are a timeless classic that are perfect on occasions like Valentine’s Day, Christmas, and even birthdays.
John and I have a soft spot for these cupcakes, especially around Valentine’s Day. The pretty red color and classic flavor make them a favorite in our home, and they always get rave reviews from friends and family.
Looking for other cupcake recipes? Try these eggnog latte cupcakes, snickerdoodle cupcakes, and gingerbread cupcakes.
Tips for Perfect Red Velvet Cupcakes
To make sure your cupcakes turn out beautifully every time, here are a few of my best tips:
Avoid overmixing the batter: Overmixing can lead to dense or tough cupcakes, and no one wants that! Mix just until the dry ingredients are incorporated.
Fill liners carefully: Fill your cupcake liners about two-thirds full to prevent the batter from overflowing during baking. To help prevent potential sticking, lightly coat the top of the muffin tin with a layer of non-stick cooking spray.
Check for doneness: Use the toothpick test to make sure your cupcakes are perfectly baked. Insert a toothpick into the center, and if it comes out clean, they’re ready to come out of the oven.
Mind the Oven: Avoid opening the oven door too often or too early. Sudden drops in temperature can cause the cupcakes to sink in the center. Use a toothpick to check for doneness only when they’re almost finished baking.
Can I substitute buttermilk in this recipe?
Buttermilk is essential for the flavor and texture of red velvet cupcakes. It reacts with the baking soda and vinegar to create a tender crumb and add moisture.
If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of whole milk and letting it sit for 5–10 minutes before using.
Why did my cupcakes sink in the middle?
Cupcakes can sink if the batter is overmixed, the oven door is opened too soon, or the cupcakes are underbaked. Another possible reason is an incorrectly calibrated oven, which can affect baking.
To avoid this, mix just until combined, resist peeking too early, and use a toothpick to check for doneness. An oven thermometer can help ensure accurate temperature.
What type of food coloring should I use?
Liquid, gel, or natural food coloring (like beetroot powder) all work well, but gel food coloring is often preferred because it provides a vibrant hue with less product. Brands like Americolor, Chefmaster, or Wilton are great options.
Storage and Freezing
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to two days.
- Fridge: Frosted cupcakes can be refrigerated for up to four days. Allow them to come to room temperature before serving for the best taste and texture.
- Freezer: Freeze unfrosted cupcakes in a freezer-safe bag or container for up to two months. Thaw overnight in the fridge before frosting.
Ingredients
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 large egg, room temperature
- ½ cup buttermilk, room temperature
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring, or gel food coloring, adjust to your preference
For the Cream Cheese Frosting:
- 8 ounces block-style cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Prepare the Dry Ingredients:
- In a large mixing bowl or the bowl of a stand mixer, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.1 ¼ cups all-purpose flour2 teaspoons unsweetened cocoa powder1 cup granulated sugar½ teaspoon baking powder¼ teaspoon baking soda¼ teaspoon salt
Cream the Butter:
- Add the room-temperature butter to the dry ingredients. Using a stand mixer fitted with a paddle attachment, mix on low speed until the mixture resembles coarse sand.½ cup unsalted butter
Mix the Wet Ingredients:
- In a separate bowl, whisk together the egg, buttermilk, red food coloring, vanilla extract, and vinegar. Adjust the amount of coloring depending on your desired hue.1 large egg1 teaspoon vanilla extract½ cup buttermilk1 tablespoon red food coloring1 teaspoon white vinegar
Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry mixture while mixing on low speed. Mix until just combined, scraping down the sides of the bowl as needed to ensure no dry streaks remain.
Portion the Batter:
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake the Cupcakes:
- Bake for 17–20 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the center comes out clean.
Cool Completely:
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting
- Beat the Cream Cheese and Butter: In a large bowl, use an electric mixer to beat the cream cheese and butter together until smooth and creamy.8 ounces block-style cream cheese½ cup unsalted butter
- Add Vanilla and Sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low until combined, then on high until fluffy. Mix in the vanilla extract.4 cups powdered sugar1 teaspoon vanilla extract
Assemble and Decorate:
- Transfer the frosting to a piping bag fitted with your favorite tip. Pipe generous swirls of frosting onto the cooled cupcakes.
- Optional: Garnish with sprinkles, crumbled pieces of cupcake, or a dusting of cocoa powder.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cupcake. Actual calories will vary.
- I used Chefmaster gel food coloring in Super Red. If using gel, start with 1 teaspoon and add more from there.