Red Velvet Cupcakes

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 12
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Red Velvet Cupcakes are the perfect treat for any occasion, combining a unique flavor with a striking appearance. Their rich color and velvety texture make them a standout dessert that’s both fun and festive. Ready to make these beauties? Let’s dive in!

Ingredients for Red Velvet Cupcakes

The foundation of these cupcakes is all-purpose flour, which provides the structure. The granulated sugar brings sweetness, while unsweetened cocoa powder adds a subtle chocolate flavor. Baking soda helps the cupcakes rise, and a pinch of salt balances the sweetness. The egg acts as a binder, while vegetable oil ensures they remain moist. Buttermilk contributes a slight tang, enhancing the flavor. Red food coloring gives them their iconic hue. Vanilla extract adds warmth, and a touch of white vinegar helps intensify the color. The frosting uses cream cheese and unsalted butter for a creamy texture, with powdered sugar for sweetness and more vanilla extract for flavor.

Tips & Tricks

  • If you don’t have buttermilk, make your own by adding 1/2 tablespoon of vinegar to a scant 1/2 cup of milk.
  • To ensure even coloring, mix the red food coloring into the wet ingredients before adding the dry.
  • Use an ice cream scoop for easy and even batter distribution into the liners.
  • For the smoothest frosting, ensure both cream cheese and butter are at room temperature before mixing.

Serving Suggestions

These cupcakes are delightful on their own, but for a celebratory touch, pair them with a glass of sparkling wine or a light, fruity punch. For a dessert spread, serve alongside fresh berries to complement the rich cream cheese frosting.

Frequently Asked Questions

Can I use a different type of oil?
Yes, you can substitute with a neutral oil like canola or sunflower oil.
What if I don’t have red food coloring?
You can still make the cupcakes without it, although they won't have the signature red hue.
How should I store these cupcakes?
Store them in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving.

Red Velvet Cupcakes Recipe Walkthrough

First, preheat your oven to 350°F. This ensures it’s hot and ready by the time you’ve mixed the batter. Line a 12-cup muffin tin with cupcake liners, which will make removal and cleanup a breeze.

Next, grab a medium bowl and whisk together your dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. This step evenly distributes the baking soda and salt, ensuring a consistent rise and flavor.

In a separate large bowl, crack and beat the egg. Add in the oil, buttermilk, red food coloring, vanilla extract, and vinegar. Mix these until they’re well combined. This wet mixture is the heart of your batter.

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid over-mixing to prevent dense cupcakes.

Now, divide the batter evenly among the cupcake liners, filling each about two-thirds full. This ensures they have room to rise. Slide the tray into the oven and bake for 18-20 minutes. Test with a toothpick: if it comes out clean, they’re done.

Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This step prevents them from getting soggy from residual steam.

For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, beating until fluffy. Once the cupcakes are completely cool, generously frost them as desired.

Why You'll Love This Recipe

  • Beautifully vibrant red color that's sure to impress.
  • Classic, rich cocoa flavor with a hint of tanginess.
  • Smooth and creamy cream cheese frosting.
  • Simple, straightforward steps suitable for beginners.
  • Perfectly sized for individual servings at parties or gatherings.

Ingredients

1 1/4 cups all-purpose flour
1 cup granulated sugar
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
3/4 cup vegetable oil
1/2 cup buttermilk
2 tbsp red food coloring
1 tsp vanilla extract
1/2 tsp white vinegar
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Step-by-step Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate large bowl, beat the egg, then add oil, buttermilk, red food coloring, vanilla extract, and vinegar, mixing until well combined.
4. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter until smooth.
9. Gradually add powdered sugar and vanilla extract, beating until fluffy and fully combined.
10. Once cupcakes are cool, pipe or spread frosting generously on top.

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