Red Velvet Cupcakes

4.5 from 113 votes

Yield: 24 cupcakes

Moist Red Velvet Cupcakes feature a hint of sweet cocoa flavor, and are topped with tangy cream cheese frosting! They're perfect for any occasion.

Prep Time20

Cook Time16

Additional Time30

Total Time1 6

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 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

Want to save this recipe?

We'll email this recipe to you, so you can come back to it later!

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

Serving: 1cupcake, Calories: 369kcal, Carbohydrates: 34g, Protein: 3g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 257mg, Sugar: 22g