These moist and fluffy Red Velvet Cupcakes are everything you are looking for with a perfectly sweet cocoa flavor and tangy cream cheese frosting on top!
Looking for more red velvet recipes? Try my Red Velvet Dream Cake or this Red Velvet Mug Cake!
Why You’ll Love This Classic Red Velvet Cupcakes Recipe
These moist and buttery red velvet cupcakes really check all the boxes. Big cocoa flavor? Check. Tangy cream cheese frosting? Check. Pretty cupcake decorations? Check! If you’re wondering how to make red velvet cupcakes, this easy recipe is the place to start. Here are a few more reasons to give them a try:
- Soft and moist. These cupcakes are perfectly tender due to the buttermilk, eggs, and vegetable oil!
- Easy to make. Red velvet cupcakes come together in a few simple steps! Just mix the ingredients together, pop the cupcakes in the oven, and wait for them to bake.
- Perfect for any occasion. You can make these red velvet cupcakes for Valentine’s Day, a 4th of July celebration, a bake sale, or just to satisfy a sugar craving!
What Is Red Velvet?
Red Velvet is a dessert from the Victorian era. The term “velvet” meant that the cake was soft with a smooth crumb. The difference between red velvet and chocolate cake is that regular chocolate cake uses a lot of chocolate, while red velvet cake uses a smaller amount of cocoa powder with a tangy acid, like buttermilk.
A mild red color in the cake comes from a chemical reaction between acidic vinegar and buttermilk, which brings out the anthocyanin in cocoa. That natural coloring is then intensified with red food coloring. Back in the day, before food coloring was available, bakers used boiled beetroot juices to add extra oomph to the crimson hue that’s a hallmark of red velvet.
Traditionally red velvet is served as a cake, but of course you can also make red velvet cupcakes like we’re doing here. What is a cupcake if not a mini cake?
I also have a recipe for red velvet cookies and a red velvet hot chocolate recipe you might want to check out!
Recipe Ingredients
So, what are red velvet cupcakes made of? To make this classic dessert, round up the following (for the exact amounts and the full set of directions, check out the recipe card below):
For the Cupcakes
- Cake Flour – Cake flour contains less protein than all-purpose flour, which leads to a softer texture in the cupcakes.
- Sugar – Regular granulated sugar is my go-to for this recipe.
- Baking Soda – This will give your cupcakes a little bit of lift.
- Cocoa Powder – Unsweetened cocoa powder adds a touch of chocolate flavor without being an overwhelming presence.
- Salt – Kosher salt, table salt, and sea salt are all good options.
- Eggs – Make sure your eggs are at room temperature so that the batter incorporates smoothly.
- Vegetable Oil – Ensures that the cupcakes turn out extra moist.
- Buttermilk – Full-fat buttermilk will yield the best-tasting red velvet cupcakes.
- Red Food Coloring – To enhance the gorgeous red color!
- Vanilla Extract – Pure vanilla extract provides the best, strongest flavor.
- White Distilled Vinegar – Helps achieve that natural red hue in the cupcakes.
For the Frosting
- Cream Cheese – Let the cream cheese soften and come to room temperature.
- Butter – Also let this soften. (You can use salted or unsalted butter.)
- Vanilla Extract – Again, pure vanilla extract is the way to go.
- Powdered Sugar – Sift out any clumps ahead of time so that the frosting is as smooth as possible.
How to Make Your Own Cake Flour
Cake flour is very important for this recipe. If you don’t have cake flour on hand, you can make your own. You’ll need:
- 2 1/4 cups all-purpose flour
- 4 tablespoons cornstarch
Sift together both ingredients. This makes 2 1/2 cups cake flour, the amount needed for this recipe!
How to Make Red Velvet Cupcakes
This red velvet cupcakes recipe is so easy to whip together! You can basically do it in 5 simple steps:
For the Cupcakes
- Mix the batter. Sift together your dry ingredients into one bowl, then whisk together the wet ingredients in another. Next, combine the dry and wet ingredients until the mixture is smooth.
- Bake the cupcakes. Divide the batter into cupcake liners and bake the cupcakes for about 16 minutes.
- Let the cupcakes cool. Let the cupcakes cool until they reach room temperature and then generously frost them with cream cheese frosting.
For the Frosting
- Make the cream cheese frosting. In a large bowl with a hand mixer, beat the cream cheese, butter, and vanilla together until combined. Add the powdered sugar and beat until the frosting is light and fluffy (about 5-7 minutes).
- Frost the cupcakes. Frost the cupcakes using your favorite tip and let them chill for 2 hours to allow the frosting to set.
Tips for Success
There are a few tricks to making the best red velvet cupcakes. They’re all super simple, but they make a world of difference:
- Use cake flour. Cake flour is the key to making these cupcakes so light and fluffy. If you use all-purpose flour, you won’t get the cloud-like, soft cupcakes.
- Don’t substitute the buttermilk. Buttermilk not only enhances the flavor of these cupcakes, but also is a big reason for why the cupcakes have an extra moist crumb.
- Don’t over-mix the batter. This will make the cupcakes turn out dense and tough, so make sure you only mix the batter until it is just combined.
- Chill the cupcakes before you frost them. Make sure your cupcakes are at room temperature before adding the frosting. This way your frosting won’t melt!
Topping Ideas
There are so many ways to decorate your red velvet cupcakes! Here are a few ideas to get the ball rolling:
- Frosting. I used a large closed star tip for frosting the cupcakes with cream cheese frosting. You could also try vanilla buttercream frosting, or even chocolate buttercream!
- Sprinkles and add-ons. I like to crumble up one unfrosted cupcake into crumbs and sprinkle them on top of the other cupcakes. I also add a few heart sprinkles, but feel free to use your favorite kind!
- Nuts. You could also try topping your cupcakes with crushed pecans (or your favorite nut).
How to Store Red Velvet Cupcakes
You can store these red velvet cupcakes with cream cheese frosting in an airtight container in the fridge for 3-4 days. If they’re unfrosted, you could try leaving them in an airtight container at room temperature for 1-2 days, but with the cream cheese frosting, you’ll want to make sure they’re refrigerated.
Can I Freeze This Red Velvet Cupcake Recipe?
Sure! You can freeze red velvet cupcakes without frosting for 2-3 months in an airtight container. Let them thaw overnight in the fridge before you frost them!
More Cupcake Recipes
Want to try out some more easy cupcake recipes? These are some of my favorites!
- Carrot Cake Cupcakes
- Maple Pumpkin Cupcakes With Cream Cheese Frosting
- Strawberry Cupcakes With Strawberry Buttercream Frosting
- Watermelon Cupcakes
- Churro Cupcakes With Cinnamon Cream Cheese Frosting
Red Velvet Cupcakes
Ingredients
For the Cupcakes:
- 2½ cups cake flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 2 large eggs
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 tablespoons 1 oz. red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white distilled vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 8 ounces butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line muffin tins with cupcake liners, set aside.
- Sift together flour, sugar, baking soda, cocoa powder, and salt into a medium bowl, set aside.
- Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
- Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly among lined cups, filling each cup three-quarters full.
- Bake until a toothpick inserted in centers comes out clean, about 16 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
- For the Cream Cheese Frosting: In a large bowl with a hand mixer, beat cream cheese, butter, and vanilla together until combined. Add powdered sugar and beat until frosting is light and fluffy, about 5 to 7 minutes. Frost cupcakes using your favorite tip and chill for 2 hours to set frosting.
Notes
- Yield. Makes 24 cupcakes.
- To store. You can store these red velvet cupcakes with cream cheese frosting in an airtight container in the fridge for 3-4 days. If they’re unfrosted, you could try leaving them in an airtight container at room temperature for 1-2 days, but with the cream cheese frosting, you’ll want to make sure they’re refrigerated.
- To freeze. You can freeze red velvet cupcakes without frosting for 2-3 months in an airtight container. Let them thaw overnight in the fridge before you frost them!
Nutrition
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