Red Velvet Cupcakes

Red velvet cupcakes are a timeless classic in the world of baking — instantly recognizable for their vibrant red color, moist texture, and subtle cocoa flavor. These cupcakes are topped with a rich and creamy cream cheese frosting, which perfectly balances the mild chocolate notes of the cake.

Whether you’re celebrating a birthday, Valentine’s Day, or simply craving something sweet, red velvet cupcakes are guaranteed to impress. Their striking red hue, soft crumb, and luscious frosting make them as beautiful as they are delicious.

Why I Love This Recipe

I love this red velvet cupcake recipe because it’s moist, flavorful, and visually stunning. The combination of buttermilk and vinegar ensures a tender, soft crumb, while the subtle cocoa powder adds depth without overpowering the cake.

The cream cheese frosting is creamy, slightly tangy, and pairs perfectly with the sweet, lightly chocolatey cake. Every bite feels indulgent yet balanced. Plus, making cupcakes instead of a large cake makes portion control easier and adds a fun, individual-serving element.

Why It’s a Must-Try Dessert

• Vibrant and visually stunning: Perfect for celebrations.
• Moist and tender: Thanks to buttermilk and oil in the batter.
• Classic flavor: Mild cocoa with a hint of tang from vinegar.
• Versatile: Can be decorated for holidays, birthdays, or themed events.
• Crowd-pleaser: Loved by adults and kids alike.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 18–22 minutes
• Cooling and Frosting Time: 20 minutes
• Total Time: ~60 minutes
• Servings: 12 cupcakes
• Calories: ~350–400 kcal per cupcake

Course and Cuisine

• Course: Dessert
• Cuisine: American / Classic Baking

Ingredients

For the Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk, at room temperature
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1 tsp white vinegar
• 2 tbsp red food coloring (liquid or gel)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–4 cups powdered sugar (adjust for desired sweetness)
• 1 tsp pure vanilla extract

Cooking Directions (Overview)

1. Preheat oven and line cupcake pan with liners.
2. Mix dry ingredients separately from wet ingredients.
3. Combine wet and dry ingredients, add food coloring and vinegar.
4. Fill cupcake liners and bake until a toothpick comes out clean.
5. Cool completely and frost with cream cheese frosting.

Step-by-Step Preparation Method

Step 1: Preheat Oven

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

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

1. In a separate bowl, combine vegetable oil, buttermilk, egg, and vanilla extract.
2. Whisk until fully combined.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
2. Add red food coloring and stir until uniform in color.
3. Add white vinegar and gently mix; the batter will slightly fizz — this helps make cupcakes tender and soft.

Step 5: Fill Cupcake Liners

1. Divide the batter evenly among the 12 liners, filling each about 2/3 full.

Step 6: Bake

1. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
2. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Frosting

1. In a large bowl, beat cream cheese and butter together until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, mixing well.
3. Add vanilla extract and beat until frosting is light and fluffy.

Step 8: Frost the Cupcakes

1. Once cupcakes are completely cooled, frost with cream cheese frosting using a spatula or piping bag.
2. Optional: Garnish with sprinkles, chocolate shavings, or edible pearls.

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How to Serve

• Serve at room temperature for the best flavor and texture.
• Pair with coffee, tea, or a glass of milk for a perfect dessert experience.
• Ideal for birthday parties, Valentine’s Day, or festive gatherings.

Recipe Tips

• Room temperature ingredients: Ensure eggs and buttermilk are at room temperature for smooth batter.
• Don’t overmix: Overmixing can make cupcakes dense.
• Check doneness early: Start checking at 18 minutes to avoid overbaking.
• Decorating: Chill cupcakes before frosting for easier application.
• Food coloring: Use gel for vibrant color without altering batter consistency.

Variations

1. Red Velvet Mini Cupcakes: Use mini muffin pans for bite-sized treats.
2. Chocolate Ganache Topping: Add a drizzle of chocolate ganache over cream cheese frosting.
3. Fruit Toppings: Top with fresh raspberries or strawberries for extra flavor and color.
4. Vegan Version: Substitute plant-based milk and butter, and use flax egg instead of a regular egg.
5. Gluten-Free: Use gluten-free flour blend in place of all-purpose flour.

Freezing and Storage

To Store:

• Keep unfrosted cupcakes in an airtight container at room temperature for 2–3 days.
• Frosted cupcakes can be refrigerated for 3–4 days; allow them to come to room temperature before serving.

To Freeze:

• Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature.
• Frosted cupcakes can be frozen for up to 1 month; freeze uncovered first for an hour, then wrap tightly in plastic wrap.

Special Equipment Needed

• 12-cup muffin pan
• Cupcake liners
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Piping bag (optional)

Conclusion

Red Velvet Cupcakes are a show-stopping dessert — moist, tender, and beautifully red with rich cream cheese frosting. They are perfect for celebrations, gifts, or anytime you want a special treat.

With every bite, the tender cake and creamy frosting create a luxurious, comforting dessert that’s both visually stunning and irresistibly delicious.

Red Velvet Cupcakes

Red velvet cupcakes are a timeless classic in the world of baking — instantly recognizable for their vibrant red color, moist texture, and subtle cocoa flavor. These cupcakes are topped with a rich and creamy cream cheese frosting, which perfectly balances the mild chocolate notes of the cake.

Author: Stella Parker Cuisine: American Course: Desserts

Print Recipe

Pin Recipe

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Difficulty: Beginner

Ingredients

Servings

For the Cupcakes:

• 1 ¹⁄₄ cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp unsweetened cocoa powder
• ¹⁄₂ tsp baking soda
• ¹⁄₄ tsp salt
• ¹⁄₂ cup vegetable oil
• ¹⁄₂ cup buttermilk, at room temperature
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1 tsp white vinegar
• 2 tbsp red food coloring (liquid or gel)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¹⁄₂ cup unsalted butter, softened
• 3 cups 3–4 powdered sugar (adjust for desired sweetness)
• 1 tsp pure vanilla extract

Instructions

1. Step 1: Preheat Oven : Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Step 2: Mix Dry Ingredients : In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Step 3: Mix Wet Ingredients : In a separate bowl, combine vegetable oil, buttermilk, egg, and vanilla extract. Whisk until fully combined.
4. Step 4: Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Add red food coloring and stir until uniform in color. Add white vinegar and gently mix; the batter will slightly fizz — this helps make cupcakes tender and soft.
5. Step 5: Fill Cupcake Liners : Divide the batter evenly among the 12 liners, filling each about 2/3 full.
6. Step 6: Bake : Bake for 18–22 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.
7. Step 7: Make the Frosting : In a large bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing well. Add vanilla extract and beat until frosting is light and fluffy.
8. Step 8: Frost the Cupcakes : Once cupcakes are completely cooled, frost with cream cheese frosting using a spatula or piping bag. Optional: Garnish with sprinkles, chocolate shavings, or edible pearls.

Keywords: Red Velvet Cupcakes