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.
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Ingredients you'll need
For the cupcakes
For the 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.
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.
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.
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.
Step 6: Whisk the mixture until the ingredients are just combined or until no traces of flour are visible. Be careful not to overmix.
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.
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.
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.
Step 11: Scrape the sides and bottom of the bowl as needed. Mix the ingredients until fluffy and fully incorporated.
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.
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.
Recipe FAQs
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.
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.
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.
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.
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📖 Recipe
Red Velvet Cupcakes
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)
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.
Jomelyn
I have been looking for this recipe! Im glad I found your blog. Thank you for the delicious recipe!
Rosalina Romero
Hola. Gracias esta deliciosa receta. Deben quedar ruquísimos. Compraré los ingredientes y la haré. Saludos cordiales desde ciudad Panamá, Centroamérica.
chloe
Can i use granulated sugar for the frosting instead of powdered augar? Thanks.