Red Velvet Cupcakes are the perfect treat for special occasions, delivering a moist, tender crumb with a hint of cocoa and a rich, slightly tangy cream cheese frosting. The deep red color, soft texture, and balanced sweetness make these cupcakes as beautiful as they are delicious.

This recipe brings out the classic flavor you’d expect from red velvet, along with a smooth, fluffy frosting that perfectly complements each bite.

Necessary Kitchen Equipment

Muffin Tin: To bake the cupcakes.
Cupcake Liners: For easy removal and serving.
Hand Mixer or Stand Mixer: For creaming the butter and blending the frosting.
Mixing Bowls: For preparing the batter and frosting.
Measuring Cups and Spoons: For accurate ingredient measurement.
Spatula: For folding the batter and scraping down the bowl.

Ingredient Overview

All-Purpose Flour: Provides structure for the cupcakes.
Cocoa Powder: Adds a hint of chocolate flavor without overpowering.
Buttermilk: Adds moisture and a slight tang that’s key to red velvet.
White Vinegar: Reacts with the cocoa to deepen the red color.
Cream Cheese: Forms the base of the classic, tangy frosting.
Red Food Coloring: Creates the signature red color of red velvet.

Step-by-Step Instructions

Preheat and Prepare
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Make the Batter
In a medium bowl, sift together 1 1/4 cups all-purpose flour, 1 tablespoon cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
Cream the Butter and Sugar
In a large bowl, use a hand or stand mixer to beat 1/4 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
Add the Eggs and Vanilla
Add 1 large egg and 1 teaspoon vanilla extract, mixing until fully incorporated.
Add the Buttermilk and Food Coloring
In a small bowl, combine 1/2 cup buttermilk and 1 tablespoon red food coloring (or as needed). Add to the butter mixture, alternating with the flour mixture in three additions, beginning and ending with the flour mixture. Mix until just combined.
Add Vinegar and Baking Soda
Stir in 1/2 teaspoon of white vinegar, mixing gently to blend. Do not overmix.
Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

Cream Cheese Frosting

In a medium bowl, beat together 8 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth.
Gradually add 2 cups powdered sugar, beating until light and fluffy.
Add 1 teaspoon vanilla extract and mix until combined. Spread or pipe the frosting onto the cooled cupcakes.

Recipe Tips

For an Extra Vibrant Red: Adjust the amount of food coloring as needed to get your desired red hue.
Chill the Frosting: If it seems too soft, chill it in the fridge for 10-15 minutes before piping.
Do Not Overmix: Red velvet batter should be gently mixed to keep the cupcakes tender.

What to Serve With This Recipe

These cupcakes pair perfectly with a cold glass of milk or a hot cup of coffee or tea. They’re also lovely with fresh berries on the side.

Frequently Asked Questions

Q: Can I make these cupcakes ahead of time?
A: Yes, they store well! You can make them a day ahead and store them, unfrosted, in an airtight container at room temperature.

Q: Can I use gel food coloring instead of liquid?
A: Yes, gel food coloring works well. Start with a small amount and add more as needed to achieve the desired red color.

Serving Suggestions

Serve these cupcakes with a sprinkle of crushed pecans, a drizzle of melted chocolate, or a light dusting of cocoa powder for extra presentation.

Ingredients

Cupcakes

1 1/4 cups all-purpose flour
1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1 tablespoon red food coloring (adjust to desired color)
1/2 teaspoon white vinegar

Cream Cheese Frosting

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, sift flour, cocoa powder, baking soda, and salt.
Cream butter and sugar until light and fluffy. Add egg and vanilla, mixing well.
Alternate adding the flour mixture and buttermilk with food coloring, starting and ending with the flour. Mix until just combined.
Stir in vinegar. Fill cupcake liners 2/3 full.
Bake for 18-20 minutes. Let cool.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
Frost cooled cupcakes and enjoy!

Summary

These Red Velvet Cupcakes with cream cheese frosting are an elegant, delicious treat that brings a pop of color and a burst of flavor to any event. Perfectly moist with a hint of cocoa, they’re a classic dessert made easy and impressive.

Notes

Store in the fridge in an airtight container for up to 3 days. Let them come to room temperature before serving for the best flavor!