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    Home » Desserts Recipes

    Red Velvet Cupcakes

    Published: Nov 9, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 3 Comments

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    Jump to Recipe Print Recipe

    Red Velvet Cupcakes are delicious little cakes that are moist and tender with a subtle chocolate flavor. Pair them perfectly with a rich, tangy, and mildly sweet cream cheese frosting for a wonderful treat.

    Red velvet cupcake with cream cheese frosting cut in half
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • Buttermilk substitute
    • How to make this recipe
    • Recipe FAQs
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    For the cupcakes

    Individual ingredients for Red Velvet Cupcakes

    For the frosting

    Individual ingredients for cream cheese frosting

    Notes and substitutions

    • Buttermilk: Create a buttermilk substitute or use other cultured dairy products like yogurt or sour cream diluted with water as replacements.
    • Butter + Oil: The combination adds both moisture and flavor to the cake.
    • White vinegar: It reacts with baking soda making the cake rise. It also contributes to the maroon color of the cake. As a substitute, you can use apple cider vinegar or lemon juice.

    Buttermilk substitute

    Combine just under 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Allow it to rest for 5 to 10 minutes until it thickens and curdles, forming a perfect homemade substitute.

    Mixing the buttermilk in the bowl.

    How to make this recipe

    Prep and organize

    • Use a kitchen scale for precise ingredient measurements. If a scale is unavailable, remember to measure the flour accurately. Fluff the flour, then spoon it into a measuring cup without packing it down. Use a flat edge to level off the excess flour for consistency.
    • Line two standard muffin pans, each with 12 cups, using cupcake liners. This recipe yields approximately 20-22 cupcakes.
    • To achieve optimal results, bring the eggs, cream cheese, and butter to room temperature before baking.

    Make the cupcakes

    Arrange a rack in the middle of the oven and preheat to 350° F (177° C).

    Step 1: Sift 2 ½ cups flour, ¼ cup cocoa powder, 1 ½ cups sugar, 1 teaspoon baking soda, and 1 teaspoon kosher salt (use half for table salt) into a large bowl.

    Step 2: Whisk the dry ingredients together and set them aside.

    Sifting the dry ingredients. Whisking the dry ingredients.

    Step 3: In a large bowl, combine 1 cup of buttermilk (or a suitable substitute), 2 eggs, 1 egg yolk, ½ cup of butter, ¾ cup of oil, 1 teaspoon of vanilla, 1 tablespoon of food coloring, and 1 tablespoon of vinegar. Whisk the ingredients together until well combined.

    Mixing the wet ingredients.

    Step 4: Incorporate half of the dry ingredients into the wet ingredients, mixing until just combined.

    Step 5: Add the rest of the dry ingredients.

    Mixing the dry and wet ingredients in the bowl. Adding the dry ingredients to the wet ingredients in the bowl.

    Step 6: Whisk the mixture until the ingredients are just combined or until no traces of flour are visible. Be careful not to overmix.

    Mixing the red velvet cupcake batter

    Step 7: Pour the batter into the liners, filling them about ⅔ full or using approximately 3 tablespoons of batter per cavity. Ensure even heat distribution by filling any remaining empty cavities with water.

    Red velvet cupcake batter in cupcake liners.

    Step 8: Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Allow them to cool in the pan for 10 minutes before transferring them to a wire rack or a flat surface.

    Baked Red Velvet Cupcakes in the baking pan.

    Make the frosting

    Step 9: Using a hand mixer, beat 1 pound of cream cheese and ½ cup of butter until creamy and smooth.

    Step 10: Add 1 teaspoon of vanilla extract and 2½ to 3 cups of powdered sugar, adjusting the amount to suit your taste preference.

    Beating the cream cheese and butter in the bowl. Beating the cream cheese mixture and powdered sugar in the bowl.

    Step 11: Scrape the sides and bottom of the bowl as needed. Mix the ingredients until fluffy and fully incorporated.

    Cream cheese frosting in the bowl.

    Decorate

    Step 12: Once the cupcakes have cooled completely, frost them using a Wilton 1M piping tip. Alternatively, you can use a 2D or any star-shaped piping tip, or simply spread the frosting with the back of a spoon.

    Frosting the cupcake.

    Step 13: Add sprinkles on top of the cupcakes as desired for a decorative touch. Serve and enjoy!

    For more delicious options, try Raspberry Cheesecake Bars, Carrot Sheek Cake, Classic Banana Bread, or Chocolate Cake.

    Red Velvet Cupcakes with cream cheese frosting and sprinkles on parchment paper

    Recipe FAQs

    What does red velvet cupcake taste like?

    A red velvet cupcake has a unique flavor that can be described as a blend of vanilla cake with a hint of chocolate. The cream cheese frosting adds a delicious balance of tanginess and sweetness.

    Can I use a different type of flour?

    I have successfully substituted all-purpose flour with either an equal amount of white whole wheat flour or a blend of 50% regular whole wheat flour without any issues.

    Do room temperature ingredients make a difference?

    Yes. Eggs, cream cheese, and other dairy products at room temperature will blend well together. As a result, the cake or frosting will have an even texture and flavor.

    Can I make this recipe into a cake?

    Yes. You may use 2 (9-inch) round pans. Bake at 350° F (177° C) for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean.

    Other dessert recipes you may like

    • crema de fruta on a spoon
      No-Bake Crema de Fruta (Filipino Layered Fruit Cake)
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      Tikoy Rolls
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      Biko
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      Bibingkang Malagkit

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Red Velvet Cupcake cut it half.

    Red Velvet Cupcakes

    These delicious little cakes are moist and tender, topped with a luscious cream cheese frosting.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 50 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 22
    Calories: 357kcal
    Author: Nora Rey
    Cost: $8-$10

    Equipment

    • 2 12-cup standard muffin pans with cupcake liners
    • Hand mixer
    • Wilton 1M or 2D or any star-shaped piping tip (optional)
    • Mixing bowls
    • Measuring cups and spoons (or kitchen scale)
    • Whisk and spatula
    • Strainer or fine-mesh sieve

    Ingredients

    For the cake

    • 2 ½ cups all-purpose flour
    • ¼ cup cocoa powder
    • 1 ½ cups granulated sugar
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt use half for table salt
    • 1 cup buttermilk (see note)
    • 2 large eggs room temperature
    • 1 egg yolk room temperature
    • ½ cup salted butter melted
    • ¾ cup oil (canola, vegetable, or grapeseed)
    • 1 teaspoon vanilla extract
    • 1 tablespoon red food coloring gel or liquid
    • 1 tablespoon white vinegar (see note)

    For the frosting

    • 1 pound cream cheese softened
    • ½ cup salted butter softened
    • 1 teaspoon vanilla extract
    • 2½ to 3 cups powdered sugar sifted, if lumpy
    • Sprinkles (optional)
    US Customary - Metric

    Instructions

    Prep and organize

    • Use a kitchen scale for precise measurements. If unavailable, remember to measure the flour accurately. Fluff the flour, then spoon it into a measuring cup without packing it down. Use a flat edge to level off the excess for consistency.
    • Line two standard muffin pans, each with 12 cups, using cupcake liners. This recipe yields approximately 20-22 cupcakes.
    • To achieve optimal results, bring the eggs, cream cheese, and butter to room temperature before baking.

    Make the cupcakes

    • Arrange a rack in the center of the oven and preheat to 350° F (177° C).
    • Sift flour, cocoa powder, sugar, baking soda, and salt into a large bowl. Whisk the dry ingredients together and set them aside.
    • In a large bowl, combine buttermilk (or a suitable substitute), eggs, butter, oil, vanilla, food coloring, and vinegar. Whisk together until well combined.
    • Incorporate half of the dry ingredients into the wet ingredients, mixing until just combined.
    • Add the rest of the dry ingredients. Whisk until just combined or until no traces of flour are visible. Be careful not to overmix.
    • Pour the batter into the liners, filling them about ⅔ full or using approximately 3 tablespoons of batter per cavity. Ensure even heat distribution by filling any remaining empty cavities with water.
    • Bake for 18 to 20 minutes—a toothpick inserted should come out with a few crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack or flat surface.

    Make the frosting

    • With a hand mixer, beat cream cheese and butter until smooth.
    • Add vanilla extract and powdered sugar gradually. You can adjust the amount of sugar to your preference.
    • Scrape the sides and bottom of the bowl as needed. Mix until fluffy and fully incorporated.

    Decorate

    • Frost the cupcakes when they have completely cooled.
    • Top the cupcakes with sprinkles, as desired.

    Notes

    • Buttermilk: Create a buttermilk substitute by combing slightly less than a cup of milk and 1 tablespoon of vinegar or lemon juice until thick and curdled, or use other cultured dairy products like yogurt or sour cream diluted with water.
    • White vinegar: It reacts with baking soda making the cake rise. It also contributes to the maroon color of the cake. As a substitute, you can use apple cider vinegar or lemon juice.
     

    Nutrition

    Serving: 22gCalories: 357kcalCarbohydrates: 41gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 59mgSodium: 278mgPotassium: 89mgFiber: 1gSugar: 29gVitamin A: 469IUCalcium: 47mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Jomelyn

      February 08, 2022 at 7:04 pm

      I have been looking for this recipe! Im glad I found your blog. Thank you for the delicious recipe!

      Reply
    2. Rosalina Romero

      April 08, 2021 at 1:29 am

      Hola. Gracias esta deliciosa receta. Deben quedar ruquísimos. Compraré los ingredientes y la haré. Saludos cordiales desde ciudad Panamá, Centroamérica.

      Reply
    3. chloe

      July 07, 2020 at 3:43 am

      Can i use granulated sugar for the frosting instead of powdered augar? Thanks.

      Reply
    5 from 1 vote (1 rating without comment)

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