Red Velvet Cupcakes Recipe

Red velvet cupcakes feature moist cocoa-tinged cake with signature tangy buttermilk flavor crowned by classic cream cheese frosting.

These festive treats serve 12 in 45 minutes perfect Valentine’s Day celebrations birthdays or anytime red velvet craving.

Why This Recipe Works

Buttermilk tenderizes cocoa creating signature velvety crumb. Vinegar baking soda react producing gentle lift without dome tops. Red gel food coloring delivers vibrant hue without metallic taste. Cream cheese cuts sweetness with signature tang balancing chocolate.

Ingredients & Prep

Cupcakes: 1⅓ cups cake flour, 2 tbsp cocoa powder, ½ tsp baking soda, ¼ tsp salt, ¼ cup unsalted butter softened, 1 cup sugar, 1 egg, ¼ cup oil, 1 tbsp red gel food coloring, 1 tsp vanilla, ½ tsp vinegar, ⅔ cup buttermilk. Frosting: 8 oz cream cheese softened, ½ cup butter, 4 cups powdered sugar, 1 tsp vanilla.

Step-by-Step Instructions

Preheat oven 350°F. Line 12-cup muffin tin. Whisk dry ingredients. Beat butter sugar fluffy 2 minutes. Add egg oil coloring vanilla. Alternate dry buttermilk vinegar. Fill liners ⅔ full. Bake 18-20 minutes toothpick clean. Cool completely. Beat cream cheese butter smooth. Gradually add powdered sugar vanilla pipe generous swirls.

Flavor Variations

Storage Tips

Room temperature airtight 2 days. Refrigerate 5 days frosting firms. Freeze unfrosted 2 months.

FAQs

Gray batter? Use gel coloring cocoa powder essential. Cupcakes sticky? Cool pans completely before frosting. Frosting runny? Chill 15 minutes powdered sugar extra.

Conclusion

Red Velvet Cupcakes achieve Southern cake shop perfection through buttermilk alchemy moist tangy festive bliss.

Red Velvet Cupcakes Recipe

Print Recipe

Red Velvet Cupcakes deliver iconic crimson cocoa crumb with subtle chocolate tang and velvety tenderness. Classic cream cheese frosting swirls create perfect Valentine’s Day presentation while moist texture stays fresh for days. Ultimate romantic dessert for celebrations, cookie swaps, and Pinterest boards craving that signature Southern red velvet magic.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 1 hour (+ cool)
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Oven
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Red Velvet Cupcakes:
• 1⅓ cups cake flour (spooned)
• 2 tbsp natural cocoa powder (unsweetened)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ¼ cup unsalted butter (room temp)
• 1 cup granulated sugar
• 1 large egg (room temp)
• ¼ cup vegetable oil
• 1 tbsp vanilla extract
• 1 tsp white vinegar
• ⅔ cup buttermilk (room temp)
• 1–2 tbsp red gel food coloring (or 2 tbsp liquid)
• Classic Cream Cheese Frosting:
• 8 oz cream cheese (full-fat, softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar (sifted)
• 2 tsp vanilla extract
• 1–2 tbsp heavy cream

 

Instructions

• 1. Preheat oven 350°F. Line 12 standard cupcake tins with liners.
• 2. Whisk cake flour + cocoa + baking powder + soda + salt. Set aside.
• 3. Beat butter + sugar 2 mins pale. Add egg + oil + vanilla + vinegar.
• 4. Mix red coloring into buttermilk.
• 5. Alternate dry/wet into butter mixture (⅓ dry, ½ buttermilk). Scrape bowl.
• 6. Divide batter evenly. Bake 18-22 mins until springy, toothpick clean.
• 7. Cool tins 5 mins. Wire rack completely.
• 8. Frosting: Beat cream cheese + butter smooth. Gradual powdered sugar + vanilla + cream to pipeable peaks.
• 9. Pipe generous swirls. Garnish red sprinkles or chocolate hearts.

Notes

• Cake flour = signature tender velvety crumb.
• Gel coloring > liquid = no flavor/taste impact.
• Vinegar + soda = authentic tenderizing reaction.
• Room temp everything = emulsion perfection.
• Full-fat cream cheese = frosting stability.
• Chill piped cupcakes = travel-friendly transport.
• Storage: Airtight fridge 5 days perfect.
• Freeze unfrosted 2 months flawless.
• Valentine’s upgrade: Red velvet crumbs sprinkle.
• Scale up: Double yields 24 standard cupcakes.

Nutrition

• Serving Size: 1 cupcake
• Calories: 480
• Sugar: 42g
• Sodium: 340mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg

Keywords: red velvet cupcakes, valentines red velvet, cream cheese frosting cupcakes, classic red velvet recipe