Red Velvet Cupcakes
Our Red Velvet Cupcakes are super soft and have that classic chocolate taste, beautiful look, and incredibly delicious cream cheese frosting – similar to our popular Carrot Cake Cupcakes!
They’re baked just right and topped with a creamy, slightly tangy frosting that makes them extra special.
Red Velvet Cupcake Recipe Highlights
EASE OF PREPARATION – This straightforward recipe makes whipping up a batch of cupcakes simple, even for beginners.
VERSATILE – These cupcakes are so easy to make you don’t even need to an ‘excuse’ such as Valentine’s Day or Christmas to whip them up. And it is very easy to style them for the season. If you’re looking to turn them into Valentine’s Day cupcakes, sprinkle a few hearts on top of the frosting.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SELF-RISING FLOUR – Using self-rising flour helps to give your cupcakes their lovely rise and light structure.
COCOA POWDER – I used unsweetened natural cocoa powder to add just the right hint of chocolate, complementing the other flavors without overwhelming them.
SUGAR – We use granulated sugar for the batter and powdered sugar for the cream cheese frosting.
BUTTER – This is key for that rich, moist texture we all love. I know opinions vary on this one, but I recommend using only unsalted butter for baking.
EGGS – The eggs are a classic binder that also helps to give the cupcakes their structure. I used large eggs.
VANILLA – Did you know that pure vanilla is one of the world’s favorite flavors?
RED FOOD COLORING – Liquid food coloring is what gives your cupcakes that signature red velvet look.
BUTTERMILK – It’s the secret behind the tender, moist crumb of your cupcakes, reacting with vinegar and baking soda to give them a lovely lift and fluffiness.
DISTILLED WHITE VINEGAR and BAKING SODA – When these two get together, they create the magic that makes your batter light and your cupcakes fluffy. It’s like a little science experiment in your kitchen that leads to delicious results.
How To Make Red Velvet Cupcakes
Please check the printable recipe card below for more detailed instructions.
- Mix flour and cocoa powder in a medium bowl. Set aside
- Cream sugar and butter in a large bowl until smooth. Add eggs, vanilla, and red food coloring. Slowly mix in most of the buttermilk and the dry ingredients until well combined.
- Make a little hole in the middle of the mix, pour the rest of the buttermilk, vinegar, and baking soda, and stir gently. This makes the batter light.
- Place paper liners in a muffin tin and pour the batter equally into each liner.
- Bake for 20 minutes at 350º Fahrenheit in the oven.
- Transfer to a wire rack and let the cupcakes cool before frosting them.
- Beat the cream cheese, butter, vanilla extract, and powdered sugar in a large bowl until creamy. Use a piping bag and your favorite piping tips to frost the cupcakes.
Planning and Leftovers
STORE – Keep the Red Velvet Cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be refrigerated.
FREEZE – Unfrosted cupcakes freeze well for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer bag.
REHEAT – Thaw overnight in the refrigerator if frozen. Bring to room temperature before serving to enjoy them as if they were freshly baked.
Serving Suggestions
PAIR WITH A GLASS OF MILK OR COFFEE – The richness of the cupcakes complements the creamy, refreshing taste of milk or the robust flavor of coffee.
ADD FRESH BERRIES – Top each Red Velvet Cupcakes with a fresh raspberry or strawberry for a burst of natural sweetness and a pop of color.
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Recipe Success Tips
ROOM TEMPERATURE INGREDIENTS – Ensure your butter, eggs, and cream cheese are at room temperature to achieve a smooth, well-incorporated batter and frosting. So, it’s a good idea to take all of the cold items out of the fridge about 15-20 minutes before you start baking.
CONSISTENT SIZE – Use a scoop to fill the muffin cups evenly, ensuring all cupcakes bake uniformly and finish at the same time.
CUPCAKE LINERS – Look for seasonally inspired cupcake liners if you are making cupcakes for a holiday such as Valentine’s Day or Christmas.
EQUIPMENT – You can use your preferred electric mixer for this recipe, meaning both a stand mixer and a hand mixer will work.
COOL COMPLETELY BEFORE FROSTING – Frosting the Red Velvet Cupcakes while they’re still warm can lead to melting and sliding frosting. Patience yields the best results.
Commonly Asked Questions
Can I use All-Purpose Flour instead of Self-Rising Flour?
Yes, you can. You need to add 1½ teaspoons of baking powder and ¼ teaspoon of salt to make self-rising flour with all-purpose flour.
More Easy and Delicious Cake Recipe Ideas
BEE STING CAKE – A tender sponge cake with rich vanilla cream filling and crunchy almond topping.
BLUEBERRY DUMP CAKE – Three ingredients, thousands of 5-star ratings. It’s simple, classic, and incredibly delicious.
BANANA CAKE – Ripe bananas, a super moist cake, and a sweet and tangy sour cream frosting are just some of the secret ingredients for this popular cake.
LEMON CHEESECAKE – This is another cake recipe that is perfect for novice bakers. But don’t let the simplicity fool you. This cake is delicious and doesn’t often have any leftovers.
Red Velvet Cupcakes
Ingredients
Cupcakes
- 1 ¾ cups self-rising flour
- ¼ cup unsweetened cocoa powder
- 1 ½ cup sugar
- ¾ cup butter unsalted, room temperature, divided
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup buttermilk divided
- 1 teaspoon distilled white vinegar
- ¼ teaspoon baking soda
Cream Cheese Frosting
- 2 8-ounces packages cream cheese softened
- ¼ cup butter unsalted, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350º Fahrenheit. Line 16-18 muffin cups with paper liners.
- Sift flour and cacao powder into a small bowl
- Beat sugar and butter in a large bowl until smooth. Add the eggs, vanilla extract, and food color and continue to beat until smooth. Add ⅔ cup buttermilk.
- Mix in the flour-cacao mixture.
- Use a spatula or large spoon to make a well in the center and add the remaining ⅓ cup buttermilk, vinegar, and baking soda. They will form bubbles. Now stir the batter.
- Spoon the batter equally into the paper-lined muffin cups.
- Bake at 350º Fahrenheit for 20 minutes. Use a toothpick to check for doneness. Adjust time if necessary.
- Cool for 10 minutes, transfer to a wire rack and cool completely.
Frosting
- Beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating continuously until well incorporated.
- Add the vanilla extract and beat until the frosting is smoot.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.