If you’re looking for a treat that’s equal parts beautiful and delicious, this Red Velvet Cupcakes Recipe is calling your name! These cupcakes bring together a tender, moist crumb with hints of cocoa, a striking, vibrant red hue, and the ultimate creamy swirl of tangy cream cheese frosting. Whether it’s a birthday, holiday, or simply a day that needs a little sweetness, this crowd-pleasing classic never goes out of style. Each bite transports you to pure dessert bliss—the perfect showcase of everything to adore about homemade baking.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of these cupcakes is all in the details! These everyday baking ingredients work together to create that dreamy flavor, soft texture, and signature color that sets this Red Velvet Cupcakes Recipe apart. Don’t skip a single one—they each play their part in cupcake perfection.
- All-purpose flour: The base that gives each cupcake structure and softness—don’t overmix for the most tender crumb.
- Granulated sugar: Adds just the right amount of sweetness while helping lock in moisture.
- Baking soda: Essential for lift and a perfectly domed top.
- Unsweetened cocoa powder: Brings a subtle chocolate note that makes red velvet unique.
- Salt: A little goes a long way to amplify all the sweet flavors in the batter and frosting.
- Large egg: Binds the ingredients and adds richness for a satisfying bite.
- Vegetable oil: Keeps the cupcakes extra moist and tender—way better than butter here!
- Buttermilk: Gives that classic tang and helps with the cupcake’s airy crumb.
- Red food coloring: The signature splash of color—gel versions give the deepest hue.
- Vanilla extract: Layers in a warm, fragrant note you’ll taste in every bite.
- Distilled white vinegar: Reacts with the baking soda for extra fluffiness and iconic red velvet flavor.
- Cream cheese (softened): The star of the frosting—make sure it’s room temperature for silky smoothness.
- Unsalted butter (softened): Blended with the cream cheese for an airy, luscious frosting.
- Powdered sugar: Sifts into the frosting, bringing sweetness and structure.
How to Make Red Velvet Cupcakes Recipe
Step 1: Prep Your Baking Essentials
Start by preheating your oven to 350°F (175°C) and lining a 12-cup cupcake pan with paper liners. This first step ensures your cupcakes bake evenly and pop out easily for frosting later—no sticking or crumbling!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, cocoa powder, and salt. Combining these dry ingredients thoroughly before you add the wet ones helps prevent clumps and guarantees each cupcake gets just the right balance of flavor and rise.
Step 3: Blend the Wet Ingredients
In a second bowl, beat the egg lightly, then add in the vegetable oil, buttermilk, red food coloring, vanilla extract, and distilled white vinegar. Whisk until well combined. The oil and buttermilk keep things moist, while the vinegar teams up with the soda to create those pretty, fluffy domes!
Step 4: Combine and Fill
Pour the wet ingredients into the dry mixture. Gently fold everything together until just combined, being careful not to overmix so your cupcakes stay light and tender. Divide the batter evenly among the cupcake liners, filling each about two-thirds of the way full for the perfect rise.
Step 5: Bake and Cool
Bake your cupcakes for 18–20 minutes. When a toothpick inserted into the center comes out clean, they’re done! Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Working with cooled cupcakes makes frosting a breeze—no melty mess.
Step 6: Whip Up the Cream Cheese Frosting
For the dreamy finishing touch, beat together the softened cream cheese and butter until the mixture is silky smooth. Add in the powdered sugar and vanilla extract, then whip until fluffy and cloud-like. Don’t rush this part—a little extra mixing time makes all the difference for luscious frosting.
Step 7: Frost and Enjoy
Once your cupcakes are completely cool, generously dollop or pipe your cream cheese frosting on top. For bakery-style swirls, use a piping bag with your favorite tip—or just spread it on with a butter knife for a rustic, cozy look. Now comes the best part: digging in!
How to Serve Red Velvet Cupcakes Recipe
Garnishes
A simple swipe of cream cheese frosting is already a treat, but you can take your cupcakes even further with thoughtful garnishes. Sprinkle with red velvet cake crumbs, mini chocolate chips, or even a dusting of edible gold for elegant flair. Fresh berries, like raspberries or strawberries, also look and taste fantastic alongside the creamy frosting.
Side Dishes
Pair your Red Velvet Cupcakes Recipe with a refreshing glass of cold milk, a piping hot mug of coffee, or even a sparkling rosé for grown-up gatherings. For dessert tables, complement these beauties with contrasting flavors—think zesty lemon bars or a platter of fresh fruit.
Creative Ways to Present
For extra fun, serve cupcakes on a tiered stand or nestled in colorful wrappers for a party-ready look. Try adding edible flowers or themed cupcake toppers for holidays and birthdays. You can even nestle a hidden surprise inside by popping a chocolate or fruit center into the batter before baking—imagine the delight when someone takes a bite!
Make Ahead and Storage
Storing Leftovers
Because of the cream cheese frosting, store any leftover Red Velvet Cupcakes Recipe in an airtight container in the fridge. They’ll stay moist and fresh for up to three days. If you want to keep the texture perfect, let the cupcakes stand at room temperature for about 20 minutes before serving.
Freezing
Absolutely! These cupcakes freeze wonderfully. For best results, freeze the plain cupcakes without frosting by wrapping each tightly in plastic wrap and placing in a freezer bag for up to two months. Thaw overnight in the fridge and frost fresh, or freeze already-frosted cupcakes uncovered on a tray, then transfer to a container. Bring to room temperature before enjoying.
Reheating
While cupcakes are usually eaten at room temperature, if you love a slightly warm treat, just zap a cupcake (without frosting) in the microwave for about 8–10 seconds. If already frosted, set them out to return to room temperature, which softens the cake and the frosting perfectly for serving.
FAQs
What makes the Red Velvet Cupcakes Recipe different from chocolate cupcakes?
Red velvet cupcakes contain just a hint of cocoa powder for subtle chocolate flavor, plus unique ingredients like buttermilk and vinegar that deliver a slight tang and ultra-moist crumb, all paired with that eye-catching red color and creamy frosting.
Can I use natural food coloring instead of artificial?
Yes! Beet juice or natural red colorings work, but the color may be less intense. You’ll still get a beautiful cupcake, just a bit softer in hue compared to using gel or liquid food dye.
Is it okay to make the Red Velvet Cupcakes Recipe without buttermilk?
If you don’t have buttermilk, you can make your own by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and letting it sit for 5 minutes. Or try Greek yogurt thinned with a splash of milk as a tasty substitute.
Can I double this recipe for a big party?
Absolutely! Simply double all the ingredients and bake in batches. Just be cautious not to overcrowd your oven, as even air circulation is key for even baking and picture-perfect cupcakes.
How do I get my cream cheese frosting to stay thick and not runny?
Be sure to use softened (not melted) cream cheese and butter, and add the powdered sugar gradually while beating until fluffy. If your frosting gets too soft, chill it in the fridge for 10–15 minutes before piping or spreading.
Final Thoughts
I can’t wait for you to share these delicious Red Velvet Cupcakes Recipe creations with family and friends! They offer the perfect balance of eye-catching presentation and irresistible flavor—each bite a little celebration. So grab your apron, whip up a batch, and watch those smiles appear—there’s always a reason for red velvet cupcakes on the table.
Print
Red Velvet Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of these classic Red Velvet Cupcakes topped with creamy cream cheese frosting. Perfect for any occasion, these moist and fluffy cupcakes are sure to be a hit!
Ingredients
Cupcake:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup vegetable oil
- 1/2 cup buttermilk
- 2 tablespoons red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon distilled white vinegar
Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- Prepare Wet Ingredients: In a separate bowl, beat the egg, then add oil, buttermilk, red food coloring, 1/2 teaspoon vanilla extract, and vinegar.
- Combine and Bake: Mix the wet ingredients into the dry ingredients just until combined. Divide the batter among the cupcake liners and bake for 18–20 minutes. Cool on a wire rack.
- Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beat until fluffy.
- Frost Cupcakes: Frost cooled cupcakes as desired.
Notes
- For a deeper red color, use gel food coloring.
- You can substitute Greek yogurt for buttermilk in a pinch.
- Store cupcakes in the refrigerator if frosted with cream cheese icing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
