Red Velvet Cupcakes

There’s something about red velvet cupcakes that makes them an all-time favorite. Their vibrant color, soft and tender crumb, and the tangy cream cheese frosting create a dessert that’s both visually stunning and utterly indulgent. These cupcakes aren’t just for Valentine’s Day or special occasions—they’re perfect for birthdays, brunches, afternoon treats, or whenever you need a little sweet indulgence in your life.

Baking them at home is surprisingly easy, and this recipe ensures a moist, flavorful cupcake every time. With just the right balance of sweetness, cocoa undertones, and that classic cream cheese frosting, these Red Velvet Cupcakes will quickly become a staple in your baking repertoire.

Why You’ll Love This Recipe

• Perfect Texture Every Time: Moist and tender cupcakes that are soft yet hold their shape beautifully.
• Easy to Make: Simple steps and common ingredients make this recipe beginner-friendly.
• Classic Flavor Combination: The subtle cocoa in the red velvet cake pairs perfectly with tangy cream cheese frosting.
• Visual Impact: Vibrant red cupcakes with creamy white frosting make a stunning dessert presentation.
• Make-Ahead Friendly: Bake ahead and assemble when ready to serve.

Ingredients Breakdown

This recipe yields 12–14 cupcakes. All measurements are exact and must be followed for best results.

Red Velvet Cupcakes

• 1 1/4 cups (163 g) all-purpose flour
• 1 cup (207 g) sugar
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 2 tsp (5 g) natural unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup (120 ml) buttermilk
• 1/4 cup (60 ml) vegetable oil
• 1 tsp vanilla extract
• 1 large egg
• 1 tsp white vinegar
• 2 tsp red food coloring
• 1/2 cup (120 ml) hot water

Cream Cheese Frosting

• 8 oz (226 g) cream cheese, room temperature
• 1/2 cup (112 g) unsalted butter, room temperature
• 4 cups (460 g) powdered sugar
• 1 tsp vanilla extract

Tools & Equipment Needed

• Cupcake pan with liners
• Large and medium mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Whisk and spatula
• Oven thermometer (optional, for precise baking)
• Toothpick for testing doneness
• Piping bag with Ateco tip 844 (optional for frosting)
• Cooling rack

Having the right tools ensures consistent results and makes the baking process more enjoyable.

Step-by-Step Instructions

1. Make the Cupcakes

1. Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
2. In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cocoa powder, and salt. Set aside.
3. In a medium bowl, combine buttermilk, vegetable oil, vanilla extract, egg, white vinegar, and red food coloring until smooth.
4. Gradually add wet ingredients to the dry ingredients and beat until fully combined.
5. Slowly mix in hot water on low speed until smooth. Scrape down the sides to ensure even mixing. The batter will be thin.
6. Fill cupcake liners about halfway full.
7. Bake for 16–20 minutes or until a toothpick comes out with a few moist crumbs.
8. Allow cupcakes to cool for 2 minutes in the pan, then transfer to a cooling rack to cool completely.

2. Make the Cream Cheese Frosting

1. Beat cream cheese and butter in a large bowl until smooth.
2. Add half of the powdered sugar and mix until fully incorporated.
3. Mix in vanilla extract until smooth.
4. Add remaining powdered sugar and mix until frosting is creamy and spreadable.

3. Assemble the Cupcakes

1. Once cupcakes are fully cooled, pipe frosting on top using a piping bag with Ateco tip 844.
2. Optionally, sprinkle some crumbs from an extra cupcake on top for decoration.
3. Store in an airtight container in the fridge until serving. Allow to come to room temperature for best texture. Best enjoyed within 3–4 days.

Tips & Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Vegan Version: Substitute butter and cream cheese with plant-based alternatives and replace egg with flax egg.
• Food Coloring Alternatives: Beet juice or natural red coloring can replace artificial red food coloring.
• Flavor Additions: Add a teaspoon of espresso powder for a richer chocolate undertone.
• Mini Cupcakes: Perfect for parties—adjust baking time to 10–12 minutes.

Flavor Profile & Pairings

The Red Velvet Cupcake offers a subtle chocolate flavor with a tender, moist crumb. The cream cheese frosting provides a slight tang that balances the sweetness of the cake.

Suggested Sides

• Fresh berries or fruit salad complement the richness of the frosting.
• Light sponge cakes or shortbread cookies for texture contrast.

Nutritional Overview (Per Cupcake)

Nutrient	Amount
Calories	460 kcal
Protein	3.2 g
Carbohydrates	57.3 g
Sugars	46.3 g
Fat	25.5 g
Cholesterol	38.6 mg
Sodium	115.3 mg
Fiber	~2 g

Dietary Considerations: Contains dairy, egg, and gluten.

Make-Ahead & Meal Prep Tips

• Cupcakes: Bake in advance and store unfrosted for up to 2 days.
• Frosting: Prepare 1 day ahead; keep tightly wrapped in the fridge.
• Assembly: Pipe frosting just before serving for the best presentation and texture.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes. Add 1 tsp vinegar to 1/2 cup milk and let it sit 5 minutes to mimic buttermilk.

2. Why is my frosting runny?
It may be too warm. Chill briefly and re-whip before piping.

3. Can these cupcakes be frozen?
Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.

4. How do I prevent cupcakes from sinking?
Do not overmix the batter and bake immediately after mixing.

5. Can I make a smaller batch?
Yes. Halve all ingredients for 6–7 cupcakes.

Cooking Timeline (At a Glance)

Task	Time
Prepare cupcake batter	10 min
Bake cupcakes	16–20 min
Cool cupcakes	20 min
Make frosting	10 min
Assemble cupcakes	10 min

Serving Suggestions

• Pipe frosting elegantly with a large star tip.
• Sprinkle with cocoa powder or red velvet crumbs for added decoration.
• Serve on a tiered dessert stand for parties or special occasions.

Recipe Variations

1. Chocolate Cream Cheese Red Velvet: Add 2 tbsp cocoa to frosting for chocolate-flavored topping.
2. Raspberry Red Velvet: Add a small dollop of raspberry jam in the center of each cupcake.
3. Mini Red Velvet Cupcakes: Perfect for bite-sized treats, bake for 10–12 minutes.
4. Layered Red Velvet Cake Cups: Alternate red velvet cake and frosting layers in a cup for a fancy presentation.

Ingredient Spotlight

Buttermilk: Adds moisture and a slight tang, enhancing the flavor and tenderness of red velvet cupcakes. Store in the fridge and shake well before using.

Cream Cheese: Provides the signature tangy frosting. Choose full-fat for the best flavor and consistency. Room temperature cream cheese ensures smooth frosting.

Pro Cooking Tips

• Mixing: Avoid overmixing to prevent dense cupcakes.
• Room Temperature Ingredients: Eggs, butter, and cream cheese should be at room temperature for smooth blending.
• Testing Doneness: Check with a toothpick at the minimum baking time. Moist crumbs are ideal.
• Frosting Tips: If frosting is too soft, chill slightly before piping.

Storage & Freezing Guide

• Cupcakes: Store unfrosted cupcakes at room temperature for 1–2 days or refrigerate up to 4 days.
• Frosting: Refrigerate for up to 3 days. Re-whip before use if chilled.
• Assembled Cupcakes: Refrigerate in an airtight container; bring to room temperature before serving.
• Freezing: Unfrosted cupcakes freeze well up to 3 months.

Expanded Conclusion

These Red Velvet Cupcakes are a classic dessert that never goes out of style. Their moist, tender crumb paired with smooth, tangy cream cheese frosting makes them perfect for any celebration or just a sweet treat at home. With simple ingredients and easy-to-follow steps, you can create a dessert that looks and tastes like it came from a bakery, but with all the love of homemade baking.

Whether you’re baking for a party, a holiday, or a cozy afternoon at home, these cupcakes deliver both flavor and presentation. Decorate, share, and savor every bite—you’ll find yourself returning to this recipe again and again.

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