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.
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Ingredients you'll need
For the cupcakes
For the 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.
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.
(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.
(4)Mix half of the dry ingredients into the wet ingredients. (5)Add the rest of the dry ingredients.
(6)Whisk until just combined or no flour is visible. Do not overmix.
(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.
(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.
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.
(11)Scrape the sides and bottom as needed. Mix until fluffy and fully incorporated.
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.
(13)Top with sprinkles, as desired.
Frequently asked questions
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.
I have tried substituting with an equal amount of white whole wheat flour or 50% regular whole wheat flour with no 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.
Watch how I make it here
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📖 Recipe
Red Velvet Cupcakes
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)
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.
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.