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    Home » Desserts

    Red Velvet Cupcakes

    Published: Nov 9, 2022 by Nora Rey · This post may contain affiliate links · 3 Comments

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    Jump to Recipe Jump to Video Print Recipe

    With a subtle chocolate flavor, these Red Velvet Cupcakes are moist and tender. The perfect pairing is a cream cheese frosting that is rich, tangy, and mildly sweet.

    You may also like to try Cheesecake Bars with Raspberry Swirl.

    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
    • Frequently asked questions
    • Watch how I make it here
    • 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: You can make a buttermilk substitute or use other cultured dairy products like yogurt or sour cream diluted with water.
    • 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

    Mix about a cup of milk and a tablespoon of vinegar or lemon juice. Let it sit for 5 to 10 minutes until thick and curdled.

    Mixing the buttermilk in the bowl.

    How to make this recipe

    Prep and organize

    • Use a kitchen scale to measure ingredients. If not available, remember not to pack the flour. Fluff it and spoon it into a measuring cup. Level the top with a flat edge.
    • Line 2 (12-cup) standard muffin pans with cupcake liners. This recipe makes 20-22 cupcakes.
    • Bring the eggs, cream cheese, and butter to room temperature.

    Make the cupcakes

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

    (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. (2)Whisk together and set aside.

    Sifting the dry ingredients. Whisking the dry ingredients.

    (3)Combine 1 cup buttermilk (or a substitute), 2 eggs, 1 egg yolk, ½ cup butter, ¾ cup oil, 1 teaspoon vanilla, 1 tablespoon food coloring, and 1 tablespoon vinegar in a large bowl. Whisk until combined.

    Mixing the wet ingredients.

    (4)Mix half of the dry ingredients into the wet ingredients. (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.

    (6)Whisk until just combined or no flour is visible. Do not overmix.

    Mixing the red velvet cupcake batter

    (7)Pour the batter into the liners, about ⅔ full or 3 tablespoons per cavity. Fill any empty cavity with water for even heat distribution.

    Red velvet cupcake batter in cupcake liners.

    (8)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.

    Baked Red Velvet Cupcakes in the baking pan.

    Make the frosting

    (9)With a hand mixer, beat 1 pound of cream cheese and ½ cup of butter until smooth. (10)Add 1 teaspoon vanilla extract and 2½ to 3 cups powdered sugar gradually. You can adjust the amount of sugar to your preference.

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

    (11)Scrape the sides and bottom as needed. Mix until fluffy and fully incorporated.

    Cream cheese frosting in the bowl.

    Decorate

    (12)Frost the cupcakes once they have completely cooled. I used a Wilton 1M piping tip. You can use a 2D or any star-shaped piping tip, or just smear the frosting with the back of a spoon.

    Frosting the cupcake.

    (13)Top with sprinkles, as desired.

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

    Frequently asked questions

    What does red velvet cupcake taste like?

    Red velvet cake or cupcake will taste like vanilla cake with a subtle chocolate flavor. The dominant flavor you'll get is the slightly tangy and sweet cream cheese frosting.

    Can I use a different type of flour?

    I have tried substituting with an equal amount of white whole wheat flour or 50% regular whole wheat flour with no 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.

    Watch how I make it here

    Other dessert recipes you may like

    • Classic Banana Bread
    • Salted Caramel Pretzel Brownies From Brownie Mix
    • Brookie Bars from Brownie Mix
    • S'mores Brownies From Brownie Mix

    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 cupcakes

    Red Velvet Cupcakes

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

    Equipment

    • two 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 sub:1 cup milk + 1 tablespoon vinegar or lemon juice
    • 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 sub:apple cider vinegar or lemon juice

    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

    Make the cupcakes

    • Sift flour, cocoa powder, sugar, baking soda, and salt into a large bowl. Whisk together and set aside.
    • Combine buttermilk (or a substitute), eggs, butter, oil, vanilla, food coloring, and vinegar in a large bowl. Whisk until combined.
    • Mix half of the dry ingredients into the wet ingredients.
    • Add the rest of the dry ingredients. Whisk until just combined or no flour is visible. Do not overmix.
    • Pour the batter into the liners, about ⅔ full or 3 tablespoons per cavity. Fill any empty cavity with water for even heat distribution.
    • 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 as needed. Mix until fluffy and fully incorporated.

    Decorate

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

    Video

    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
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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

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