These soft Red Velvet Cupcakes have a gorgeous red color and are topped with classic cream cheese frosting. The recipe is super easy and they make the best special occasion treat for Christmas and Valentine’s Day!
These red velvet cupcakes are soft, moist and delicious cupcakes. Cream cheese frosting makes them extra decadent. They are the perfect treat for a special occasion or for someone special!
I love red velvet cake. These have the look and taste of red velvet cake. Their cute cupcake size makes them easy to pack up and share.
For more Valentine’s Day cupcakes, try my Cupcakes with Hearts in the Middle, White Chocolate and Raspberry Cupcakes, and these Strawberry Filled Cupcakes.
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Why This Recipe Works
- They are super soft, moist and fluffy.
- Cocoa powder gives them the perfect hint of chocolate flavor. Be sure to also check out these chocolate peanut butter cupcakes!
- Luscious cream cheese frosting tastes so good on top of these flavorful cupcakes.
- You can make these cupcakes in just a few simple steps.
- Their bright red color makes them so festive. For another festive treat, try my Christmas donuts!
Ingredients
- Flour: Cake flour works best for red velvet. Cake flour is lighter than all-purpose flour and gives red velvet cupcakes their soft, light texture.
- Cocoa powder: Red velvet cupcakes call for a small amount of cocoa powder. I recommend natural cocoa powder. For another yummy treat with cocoa powder, try my chocoalte raspberry muffins!
- Unsalted butter: Make sure butter is room temperature.
- 2 Eggs: Use large, room temperature eggs.
- Oil: Vegetable or canola oil will work. The oil makes and keeps them nice and moist and the butter adds richness and flavor.
- Red Food Coloring: Red food coloring is optional. It gives these cupcakes their signature red color. Add as much or as little as you like. Use either liquid or gel food coloring. I prefer gel because it’s more concentrated and you don’t need to use as much.
- Buttermilk: Buttermilk makes these cupcakes tender and fluffy. It also adds tangy flavor. See my recipe notes in the recipe card for a buttermilk substitute. If you have leftover buttermilk, make my raspberry muffins!
- Cream cheese: Use full-fat blocks of cream cheese for the frosting. Do not use the cream cheese sold in a tub.
SUBSTITUTIONS & VARIATIONS
- I recommend cake flour. It has less gluten than all-purpose flour so it gives these cupcakes a lighter, more tender texture. If you don’t have cake flour, you can swap in all-purpose flour.
- If you don’t have buttermilk, make your own buttermilk substitute. Add 1and 1/2 teaspoons of fresh lemon juice or distilled white vinegar to 1/2 cup of whole or 2% milk. Stir and let it sit for 10 minutes before using.
- Top your cupcakes with sprinkles.
- I sprinkled my Cupcakes with Hearts in the Middle with crumbs from one cupcake. They were gorgeous!
Instructions
Step 1: Whisk to combine the sifted flour and cocoa powder, baking powder, baking soda, and salt.
Step 2: Beat the butter on medium low speed for 1 minute. Add the sugar and beat til butter lightens to pale yellow in color, about 2 minutes.
Step 3: Add the eggs one at a time and beat on low for 30 seconds. Add the oil, buttermilk, red food coloring and vanilla extract.
Step 4: Add the dry ingredients. Beat until just combined. Do not overmix.
Step 5: Evenly distribute the batter between 18 cupcake liners. Fill 2/3 of the way full (use about 1/4 cup batter per cupcake). Bake at 350 F for 16-20 minutes.
Step 6: Transfer cupcakes onto to a cooling rack to cool. Once cooled, top with cream cheese frosting.
Expert Baking Tips
- For soft cupcakes, mix the dry ingredients until just combined. Avoid overmixing.
- Use an ice cream scoop to fill the cupcake liners. Using a scoop is less messy and makes the cupcakes the same size.
- You can also use an ice cream scoop to frost the cupcakes! I love using cookie and ice cream scoops for frosting. It gives all the cupcakes the same amount of frosting. It’s also super easy!
Recipe FAQs
Red velvet has a vanilla flavor with a hint of chocolate. It has a slight tang to it and is almost always accompanied by creamy, luscious cream cheese frosting.
Use either liquid or gel red food coloring. I prefer gel food coloring because it is more concentrated. You can use less of it and get more color.
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Store frosted cupcakes in the refrigerator for up to 3 days. Freeze unfrosted cupcakes for up to 1 month. Bring cupcakes to room temperature before serving then frost.
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Red Velvet Cupcakes
Ingredients
Red Velvet Cupcakes
- 1 1/3 cups cake flour
- 1 tablespoon unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/4 cup oil vegetable or canola
- 1/2 cup buttermilk room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon white vinegar optional
- 1 tablespoon liquid red food coloring or 1 1/2 teaspoons gel red food coloring
Cream Cheese Frosting
- 1/2 cup unsalted butter room temperature
- 8 ounces full fat cream cheese room temperature
- 3 cups powdered sugar sifted, add up to 3½ cups, as needed
- 1 teaspoons vanilla extract
Instructions
Red Velvet Cupcakes
- Preheat oven to 350 F. Line muffin pans with 18 paper liners.
- Sift together the flour and cocoa powder. In a medium sized bowl, whisk to combine the sifted flour and cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter for one minute on medium low speed. Add the sugar and beat on medium low for two minutes, until butter lightens to pale yellow in color.
- Add the eggs one at a time and beat on low for 30 seconds. Add the oil, buttermilk, red food coloring, vinegar (if using) and vanilla extract. Add the dry ingredients. Beat on medium low speed until just combined. If the batter has some small lumps, it’s fine. Be careful not to overmix.
- Fill 18 muffin cups evenly with batter. Fill 2/3 of the way full (use about 1/4 cup batter per cupcake). Bake 16-20 minutes or until a toothpick comes out clean when inserted in the center of a cupcake. Transfer cupcakes onto to a cooling rack to cool. Cool completely before frosting.
Cream Cheese Frosting
- Beat the butter and cream cheese on medium speed using an electric mixer fitted with the paddle attachment until smooth.
- Turn the mixer to low and gradually add the powdered sugar until combined. Once the sugar has been incorporated, turn the mixer to high and beat for 1-2 more minutes until light and fluffy. Frost cupcakes and enjoy.
Notes
Nutrition
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Barbara Briggs Ward
Absolutely sound and look delicious. Valentine’s Day is coming!
Natalie
Thank you Barbara! 🙂 Yes- these would be perfect for Valentine’s Day!