Best Red Velvet Cupcakes
Soft red velvet cupcakes topped with cream cheese frosting, sprinkles, and cherries. Perfect for any occasion!
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
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
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Room Temperature Ingredients:
- Using room temperature butter, eggs, and buttermilk ensures a smoother batter and fluffier cupcakes.
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Don’t Overmix:
- Overmixing the batter can lead to dense cupcakes. Mix until the ingredients are just combined.
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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.
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Food Coloring:
- Gel food coloring works best for a vibrant red hue without adding extra liquid. Adjust the amount based on your preference.
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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.
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Cool Completely:
- Allow the cupcakes to cool completely before frosting. Warm cupcakes will melt the frosting.
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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.
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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.
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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.
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Custom Decorations:
- Add your own flair with sprinkles, shredded coconut, or edible glitter to match the theme of your event.