Best Red Velvet Cupcakes

Indulge in the irresistible charm of these red velvet cupcakes! With a soft, moist crumb and a subtle cocoa flavor, these cupcakes are topped with luscious cream cheese frosting, making them perfect for any occasion. Whether you’re baking for a celebration or just a treat-yourself moment, these cupcakes are easy to make and utterly delicious.

Why You’ll Love These Red Velvet Cupcakes

Red velvet cupcakes are a classic for a reason. Their signature red color, tender texture, and tangy cream cheese frosting make them an irresistible treat. This recipe is straightforward, foolproof, and produces bakery-style cupcakes right in your kitchen.

Tips for Success

1. Use Room Temperature Ingredients:
   Room temperature eggs, butter, and buttermilk help the batter mix evenly and produce a smoother texture.
2. Don’t Overmix:
   Overmixing the batter can lead to dense cupcakes. Mix just until the ingredients are combined.
3. Measure Flour Correctly:
   Use the spoon-and-level method to measure flour accurately. Too much flour can make your cupcakes dry.
4. Cool Completely Before Frosting:
   Frosting warm cupcakes will cause the frosting to melt. Ensure the cupcakes are completely cool before decorating.

Customizations and Variations

• Mini Cupcakes: Use a mini muffin tin and reduce the bake time to 10–12 minutes.
• Chocolate Cream Cheese Frosting: Add 1/4 cup of cocoa powder to the frosting for a chocolate twist.
• Sprinkle Fun: Add themed sprinkles to match holidays or special occasions.
• Stuffed Cupcakes: Scoop out a small portion of the cupcake center and fill it with cream cheese or chocolate ganache before frosting.

FAQs

1. Can I make these cupcakes ahead of time?
   Yes! Bake the cupcakes and store them unfrosted in an airtight container at room temperature for up to 2 days. Frost them on the day you plan to serve.
2. What if I don’t have buttermilk?
   Substitute buttermilk by mixing 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using.
3. How do I store leftovers?
   Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
4. Can I freeze these cupcakes?
   Yes, unfrosted cupcakes freeze well. Wrap each cupcake tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature before frosting.

These red velvet cupcakes are a show-stopper for any event or dessert craving. With their rich, moist crumb and tangy cream cheese frosting, they’re guaranteed to impress. Plus, they’re easy to make, meaning you can whip up a batch anytime a special treat is in order. Whether it’s a birthday, holiday, or just a regular day, these cupcakes are always a hit.

Best Red Velvet Cupcakes

Jana Rae

Soft red velvet cupcakes topped with cream cheese frosting, sprinkles, and cherries. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 8 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 350 kcal

Ingredients

  

For the Cupcakes:

• 1 1/4 cups 160g all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup 115g unsalted butter, softened
• 1 cup 200g granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/2 cup 120ml buttermilk, room temperature
• 1 teaspoon red food coloring gel or liquid
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 ounces 225g cream cheese, softened
• 1/2 cup 115g unsalted butter, softened
• 3 1/2 cups 440g powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

 

• Step 1: Preheat and Prepare
• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Set aside.
• Step 2: Mix Dry Ingredients
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
• Step 3: Cream Butter and Sugar
• In a large mixing bowl, use a hand or stand mixer to beat the butter and sugar together on medium speed until light and fluffy, about 2–3 minutes.
• Step 4: Add Wet Ingredients
• Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract and red food coloring. Scrape down the sides of the bowl as needed.
• Step 5: Combine Wet and Dry Ingredients
• With the mixer on low speed, alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined—do not overmix. Add the white vinegar and mix gently.
• Step 6: Fill the Cupcake Liners
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Step 7: Bake
• Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Step 8: Make the Cream Cheese Frosting
• In a large mixing bowl, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the powdered sugar, vanilla extract, and a pinch of salt. Mix on low speed until combined, then increase to high speed and beat until creamy.
• Step 9: Frost and Decorate
• Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake. Optionally, garnish with sprinkles, red velvet crumbs, or white chocolate shavings.

Notes

Recipe Notes for Red Velvet Cupcakes

1. Room Temperature Ingredients:
   • Using room temperature butter, eggs, and buttermilk ensures a smoother batter and fluffier cupcakes.
2. Don’t Overmix:
   • Overmixing the batter can lead to dense cupcakes. Mix until the ingredients are just combined.
3. Measuring Flour:
   • For accurate results, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag.
4. Food Coloring:
   • Gel food coloring works best for a vibrant red hue without adding extra liquid. Adjust the amount based on your preference.
5. Testing for Doneness:
   • Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done.
6. Cool Completely:
   • Allow the cupcakes to cool completely before frosting. Warm cupcakes will melt the frosting.
7. Storage Tips:
   • Store unfrosted cupcakes at room temperature in an airtight container for up to 2 days. Frosted cupcakes can be refrigerated for up to 5 days. Bring them to room temperature before serving.
8. Freezing:
   • Freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer bag. They’ll stay fresh for up to 3 months. Thaw at room temperature before decorating.
9. Make-Ahead Frosting:
   • The cream cheese frosting can be made up to 3 days ahead and stored in the refrigerator. Let it soften slightly and whip before spreading or piping.
10. Custom Decorations:
    • Add your own flair with sprinkles, shredded coconut, or edible glitter to match the theme of your event.