Red Velvet Cupcakes
Red Velvet Cupcakes with cream cheese frosting is a classic recipe that everyone will love. They are perfect for any celebration, from Valentine’s Day to Christmas, from birthdays to weddings, and even just as an everyday treat.
Prep Time30 mins
Cook Time17 mins
Total Time47 mins
Servings: 12 cupcakes
- 1 1/4 cups all-purpose flour 162 g
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoon cocoa powder 11 g
- 3/4 cup granulated sugar 136 g
- 1/4 teaspoon salt
- 3/4 cup buttermilk 172 g
- 1/2 cup vegetable oil 102 g
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon red food color
- 12 oz cream cheese room temperature, 340 g
- 6 oz unsalted butter room temperature, 170 g
- 1 tsp pure vanilla extract
- 1 1/4 cup powdered sugar 125 g
Make the red velvet cake
Preheat the oven to 350°F.
Line a regular size muffin pan with cupcake liners and set aside.
Sift together flour, cocoa powder, baking soda, and baking powder into a medium mixing bowl. Add sugar and salt to the flour mixture, and mix thoroughly with a whisk. Set aside.
Add buttermilk, oil, egg, vanilla extract, and red food color to a large bowl. Beat with a whisk until combined. Add the flour mixture to the liquid mixture, and whisk until a smooth batter forms.
Divide batter evenly among twelve cupcake cavities using a large ice cream scoop and bake for 15 - 17 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
Remove from the oven and let cool on a wire rack for 10 - 15 minutes. Remove cupcakes from the pan, and allow to cool completely on a wire rack before adding frosting.
Prepare the cream cheese frosting
In a large mixing bowl or a stand mixer bowl, cream butter and cream cheese together until thoroughly mixed and creamy.
Add vanilla extract and beat to combine.
Add powdered sugar and stir until incorporated, gradually increase the mixer speed and beat until fluffy.
Frost the cooled cupcakes using a pastry bag fitted with a round tip, or simply add frosting with an offset spatula or butter knife
- This recipe also makes over 2 dozens mini cupcakes. Reduce baking time to around 10 minutes.
- Vegetable oil, canola oil or olive oil will work in this recipe.
- If you don’t have buttermilk, use enough milk + 1 teaspoon of vinegar or lemon juice to make ¾ cup.
- I like using McCormick brand liquid red food color. You could try gel food color to reduce the amount you need to use, or beet powder if you wish to go natural.
- If using beet powder for your coloring, add enough to the wet ingredients to get a red liquid mixture to your liking.
Serving: 109g | Calories: 421kcal