Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter, at room temperature; ¾ cup granulated sugar; 1 egg; 2½ tablespoons unsweetened cocoa powder; 2 tablespoons red food coloring; ½ teaspoon vanilla extract; ½ cup buttermilk; 1 cup all-purpose flour; 2 tablespoons all-purpose flour; ½ teaspoon salt; ½ teaspoon baking soda; 1½ teaspoons distilled white vinegar; ½ cup unsalted butter, at room temperature; 2 cups powdered sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; 8 ounces cream cheese, chilled and cut into 8 pieces

Last week, Sarah came home with a school project about colors, and it got me thinking about our favorite red velvet cupcakes. It's not just a treat around here; it's a family staple. The deep red hue and soft cream cheese frosting make it feel special, even after a busy day. Not to mention, these cupcakes can be made in no time, saving the day when we need something delightful yet quick. If you're looking for a fun, colorful project, these cupcakes are ideal. For another sweet delight, check out our Gluten-Free Lemon Crinkle Cookies.

Jump to:

Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Red Velvet Cupcakes

Why you’ll love this recipe

These red velvet cupcakes bring a smile to anyone's face, and their ease makes them a go-to for family gatherings or school projects. What I love most is how the texture remains beautifully soft and moist without tons of effort. No fancy gadgets or skills needed; just a straightforward recipe that even Alex can follow without a hitch. Plus, the vibrant red color is a showstopper every time.

Ingredients

4 tablespoons (57 g) unsalted butter, at room temperature
¾ cup (149 g) granulated sugar
1 egg
2½ tablespoons (13 g) unsweetened cocoa powder
2 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup (120 ml) buttermilk
1 cup (125 g) + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
½ cup (113 g) unsalted butter, at room temperature
2 cups (227 g) powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
8 ounces (227 g) cream cheese, chilled and cut into 8 pieces

Step-by-step instructions

Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape the bowl and beat until well incorporated.

In a small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to form a thick paste. Blend into the batter on medium speed until completely combined. Reduce speed to low, add half of the buttermilk, and then half of the flour; mix until combined. Scrape the bowl, repeat with remaining milk and flour, then beat until smooth.

Again, reduce the speed to low and add salt, baking soda, and vinegar. Beat on high until completely combined and smooth. Divide batter evenly among the cupcake liners. Bake for about 20 minutes or until a skewer inserted comes out clean. Cool for 10 minutes, then move cupcakes to a cooling rack before frosting.

To make the frosting, beat butter, powdered sugar, vanilla, and salt on low speed until smooth. Increase speed to medium-low, adding cream cheese one piece at a time. Mix until smooth, then continue to beat for an additional 2 minutes.

Recipe tips & variations

One trick I've learned is to always use room temperature ingredients. It ensures your batter mixes smoothly. If you’re shy on buttermilk, a splash of lemon juice in regular milk makes a quick substitute. Playing with the amount of cocoa and coloring can let you shade these cupcakes to your personal preference.

Storage & reheating

Store these cupcakes in an airtight container at room temperature for up to 3 days. If you're planning on keeping them a tad longer, pop them in the fridge – just remember to bring them to room temp before serving to keep that wonderful soft texture intact.

FAQs

How do I keep red velvet cupcakes soft and moist without overmixing the batter?

Mix gently and stop as soon as the ingredients are combined. Overmixing activates too much gluten, which makes cupcakes tough.

What type of red food coloring gives the best vibrant color for red velvet cupcakes?

Gel-based food coloring provides a brighter, more consistent color without altering the taste or texture.

Can I make red velvet cupcakes ahead of time and store them before frosting?

Absolutely! You can bake them a day or two ahead and store in an airtight container. Frost just before serving for maximum freshness.

How do I prevent cream cheese frosting from becoming too soft or runny?

Using chilled cream cheese is key. If the frosting seems too soft, chill for a bit before piping.

Recipes you may like

Check out our Creamy Mango Banana Smoothie For a Fresh Morning Boost.

Try the refreshing Pineapple Green Smoothie.

Or dive into our Gluten-Free Lemon Crinkle Cookies.