Red Velvet Cupcakes

It’s hard to resist the tantalizing combination of a red velvet cupcake and fluffy cream cheese frosting! This recipe ensures your cupcakes will come out feather-light and balanced in texture with a smooth and creamy frosting.

Why this recipe works

There’s something so magical about a fluffy red velvet cupcake topped with a tangy cream cheese frosting, it’s truly a match made in heaven. The marriage between the two creates an over the top delicious confection perfectly suited for all occasions.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CUPCAKES – If you don’t have buttermilk, you can make your own by stirring 2 teaspoons of white vinegar into 1 cup of whole milk. I highly recommend using a digital kitchen scale to weigh your ingredients. This ensures the perfect cupcake that won’t be too dry. If you don’t have a digital kitchen scale, then you can fluff, scoop, and level your dry ingredients with the back end of a butter knife for an accurate measure.

FROSTING – You will want both your cream cheese and butter to be at room temperature before starting, this way you don’t end up with lumpy frosting. Cut both into cubes and allow them to rest at room temperature for 30-45 minutes, do not microwave or melt them. It is important to purchase ‘brick-style’ cream cheese instead of spreadable cream cheese. These two types of cream cheese each have different properties which will affect the outcome of your frosting. The brick-style cream cheese will give you the perfect frosting for piping.

How to Make Red Velvet Cupcakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 350°F.
2. In a large mixing bowl, sift together the flour, cocoa powder, salt, and baking soda. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer) beat the butter until light and fluffy. Add the sugar and continue beating until well mixed.
4. Add the eggs one at a time, ensuring the egg is fully incorporated into the mixture before adding the next.
5. Add in the vanilla extract and scrape down the sides of the bowl with a soft silicone spatula.
6. Add in the vinegar and food coloring and continue to mix on medium speed.
7. Stir in 1/3 of the dry ingredients, alternating with the ½ cup of the buttermilk, and stir until just combined. Repeat the process, ending with the remaining 1/3 of the dry ingredients. Make sure not to overmix the batter.
8. Line two 12-cup cupcake tins with cupcake liners and scoop the batter into each cupcake liner until about 2/3 full.
   
   TIP – you will have enough batter leftover for two extra cupcakes that will be used for the garnish.
   
   
9. Place the cupcakes in the preheated oven for 14 to 18 minutes (depending on how hot your oven runs, this time will vary). Test doneness with a toothpick, if it comes out clean when inserted, the cupcakes are ready.
10. Remove the cupcake tins from the oven and place them on a wire rack to cool while baking the remaining two cupcakes. Set the two cupcakes aside (leaving them unfrosted).
11. To make the frosting, beat the butter until light and fluffy in the bowl of your stand mixer (or hand mixer). Add in the cream cheese, and continue beating until smooth.
12. Carefully add in the powdered sugar ¼ cup at a time, mixing on a low speed so the powdered sugar doesn’t fly everywhere. Continue to add the powdered sugar in this manner.
13. Add in the salt and the vanilla extract and beat on medium/high speed for 2-3 minutes until airy and light.
14. Place the frosting in a large piping bag fitted with Wilton tip 1G, or similar drop flower tip.
15. Once the cupcakes have cooled, frost the 24 cupcakes piping them using an even circular motion. If you find your frosting is getting too runny, place the piping bag in the fridge for 5-10 minutes.
16. Take the remaining two unfrosted cupcakes and crumble them into a small bowl to use as a garnish on top of the frosting.

Frequently Asked Questions & Expert Tips

The reason these cupcakes have that light and airy texture is a result of using cake flour instead of all-purpose flour, which produces a lighter more tender crumb. You can make your own cake flour by sifting together 2 1/2 cups of all-purpose flour with 5 tablespoons of cornstarch and continue with the recipe directions.

Store red velvet cupcakes in an air-tight container, or cupcake carrier, in the refrigerator for up to 5 days.

Yes, absolutely. You can prepare the cupcakes a day in advance, allow them to fully cool, and store them in an air-tight container at room temperature (without the frosting). The frosting can be prepared in advance as well and stored in an air-tight container in the refrigerator. If you would like to pipe the cupcakes when making ahead, store the frosted cupcakes in the refrigerator.

To ensure a nice stable cream cheese frosting that is perfect for piping, make sure your butter is not too soft. You may also choose to add another ½ cup of powdered sugar for extra stability when frosting your cupcakes.

Serving Suggestions

Red velvet cupcakes can sneakily pass as a sweet treat alongside a cup of coffee in the morning, otherwise, enjoy them as a dessert or for parties of all kinds! Not a fan of cream cheese frosting? Red velvet cupcakes are perfectly delectable with classic buttercream frosting as well. Optionally garnish with extra crumbled red velvet cake on top.

To add a special touch of holiday flair, try topping with red heart sprinkles for Valentine’s Day or red, white, and blue sprinkles for patriotic celebrations and the 4th of July.

More Cake and Cupcake Recipes

• Oreo Cupcakes
• Red Velvet Cake
• Pound Cake Cupcakes
• Double Chocolate Cupcakes
• Vanilla Cupcakes

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