Red Velvet Cupcakes

Hey y’all! If you’re searching for a show-stopping dessert that’s perfect for birthdays, holidays, or anytime you need a pop of color, Red Velvet Cupcakes are the answer. These little cakes are irresistibly moist, with a hint of cocoa and a luscious cream cheese frosting that makes every bite dreamy. Whether you’re new to baking or a cupcake connoisseur, this recipe brings bakery-quality cupcakes straight to your kitchen. Let’s get cooking!

Why You’ll Love This

• Super Moist: Each cupcake boasts an incredibly tender crumb thanks to buttermilk and a touch of oil.
• Classic Flavor: Experience the iconic blend of mild cocoa and subtle tang unique to red velvet.
• Eye-Catching: The vibrant red hue guarantees an impressive presentation every time.
• Perfect for All Occasions: Ideal for birthdays, Valentine’s, weddings, or just a weekend treat.
• Easy to Make: No tricky techniques—just simple steps for gorgeous results every time.

Ingredients

• 1 1/4 cups (160g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/4 cup (30g) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (180ml) buttermilk, room temperature
• 1/2 cup (120ml) vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tsp distilled white vinegar
• 1 tbsp (15ml) red food coloring (liquid or gel)
• For the Cream Cheese Frosting:
• 8 oz (225g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Directions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners and set aside. (Prep time: 15 minutes).

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until combined.

Step 3: Blend Wet Ingredients

In another bowl, whisk the buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth and evenly colored.

Step 4: Combine & Batter Up

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; some lumps are okay for tender cupcakes.

Step 5: Bake

Fill each cupcake liner about 2/3 full with batter. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. (Total time: 40 minutes, including cooling.)

Step 6: Cool

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 7: Make the Cream Cheese Frosting

Beat cream cheese and butter with an electric mixer on high until creamy. Reduce speed, add powdered sugar gradually, then the vanilla and salt. Beat until fluffy—about 2–3 minutes.

Step 8: Frost and Decorate

Pipe or spread the frosting generously onto cooled cupcakes. Sprinkle with red crumbs or decorative sprinkles if desired. Enjoy!

Notes

• Bring eggs and dairy to room temperature for even mixing and fluffier cupcakes.
• Add just enough food coloring for a rich red hue—gel coloring yields the best results.
• If you don’t have buttermilk, use 3/4 cup milk plus 2 tsp vinegar or lemon juice.

Variations

• Gluten-Free Red Velvet Cupcakes: Swap all-purpose flour for an equal amount of gluten-free baking blend.
• Chocolate Chip Red Velvet: Fold 1/2 cup mini chocolate chips into the batter for extra indulgence.
• Vegan Option: Use plant-based milk with vinegar, egg replacer, and dairy-free cream cheese and butter.

Required Equipment

• 12-cup muffin tin
• Cupcake liners
• Mixing bowls (2)
• Whisk and rubber spatula
• Electric mixer
• Wire cooling rack
• Sifter (for powdered sugar)

Storage Instructions

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. To freeze, wrap unfrosted cupcakes tightly and store for up to 2 months; thaw overnight before frosting and serving.

Suggested Pairings & Serving Recommendations

• Serve with a glass of cold milk or a fresh cup of coffee.
• Pair with berries—raspberries and strawberries complement the tangy frosting.
• For a festive twist, top with holiday-themed sprinkles or edible glitter!

Pro Tips

• Don’t overmix the batter—stir until just combined for the softest crumb.
• Use a cookie scoop for even cupcake sizes and perfect presentation.
• Let the cupcakes cool completely before frosting to avoid melting the beautiful cream cheese swirl.

FAQ

Can I make these cupcakes ahead of time?

Absolutely! Bake the cupcakes up to 2 days in advance and store them unfrosted; frost just before serving for best texture.

Can I use natural food coloring?

Yes! Beet juice or natural food color gels work, though colors may be less vibrant compared to traditional food coloring.

What if I don’t have buttermilk?

You can substitute with milk mixed with a splash (about 2 tsp) of vinegar or lemon juice; let it sit for 5 minutes before using.