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Red Velvet Cupcakes recipe

Red Velvet Cupcakes Recipe

These Red Velvet Cupcakes are soft, moist, and tender, with a mild chocolate flavor and a beautiful red color. Topped with smooth cream cheese frosting, they offer a delicious balance of sweetness and tanginess. Easy to make at home, these cupcakes are perfect for birthdays, Valentine's Day, holiday gatherings, or a homemade dessert to share with your favorite person.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method

Ingredients
  

  • For the Red Velvet Cupcakes
  • 1 ¼ cups 156 g all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 113 g unsalted butter, softened
  • ¾ cup 150 g granulated sugar
  • 1 large egg
  • ½ cup 120 ml buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring
  • For the Cream Cheese Frosting
  • 8 ounces 226 g full-fat cream cheese, softened
  • ¼ cup 57 g unsalted butter, softened
  • 2 cups 240 g powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • 12-cup muffin pan
  • Paper cupcake liners
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cookie scoop or spoon
  • Wire cooling rack
  • Piping bag and piping tip (optional)

Method
 

  1. Prepare the oven and pan. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners and set aside.
    Red Velvet Cupcakes recipe
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
    Red Velvet Cupcakes recipe
  3. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
    Red Velvet Cupcakes recipe
  4. Add the wet ingredients. Beat in the egg until fully incorporated. Add the vanilla extract, white vinegar, and red food coloring, mixing until the color is evenly distributed.
    Red Velvet Cupcakes recipe
  5. Combine the batter. Add the dry ingredients in two additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined. Scrape down the sides of the bowl as needed. Avoid overmixing to keep the cupcakes tender.
    Red Velvet Cupcakes recipe
  6. Fill the cupcake liners. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
    Red Velvet Cupcakes recipe
  7. Bake the cupcakes. Bake for 16 to 19 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking, as this can make the cupcakes dry.
    Red Velvet Cupcakes recipe
  8. Cool completely. Let the cupcakes rest in the pan for about 5 minutes before transferring them to a wire rack. Allow them to cool completely before adding the frosting.
    Red Velvet Cupcakes recipe
  9. Prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar gradually, followed by the vanilla extract and a pinch of salt. Beat until fluffy, scraping down the bowl as needed.
    Red Velvet Cupcakes recipe
  10. Frost and serve. Spread or pipe the cream cheese frosting onto the cooled cupcakes. Serve immediately or refrigerate until ready to enjoy.
    Red Velvet Cupcakes recipe