Red Velvet Cupcakes

Moist, tangy Red Velvet Cupcakes topped with rich cream cheese frosting—perfect for parties, holidays, or whenever you crave a classic sweet treat.

Course Dessert

Cuisine American

Keyword How Do I Make Red Velvet Cupcakes, How To Make Red Velvet Cupcakes, Red Velvet Cupcakes, Red Velvet Cupcakes Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings -16 cupcakes

Calories 733kcal

Author Kathleen

Ingredients

Cake:

2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk well shaken
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs at room temperature
2 tablespoons unsweetened cocoa powder
1 (1-ounce) bottle red food coloring
12 tablespoons unsalted butter softened
1 1/2 cups sugar

Frosting:

16 tablespoons unsalted butter
4 cups powdered sugar
16 ounces cream cheese softened
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

US Customary - Metric

Instructions

FOR THE CUPCAKE

Prep the pans + oven. Preheat the oven to 350°F (177ºC). Line cupcake pans with paper liners.
Mix the dry ingredients. In a medium bowl, whisk together the flour (2 1/4 cups), baking soda (1 1/2 teaspoons), and salt (1/4 teaspoon). Set aside.
Mix the wet ingredients. In another bowl, whisk together the buttermilk (1 cup), vinegar (1 tablespoon), vanilla (1 teaspoon), and eggs (2) until well combined.
Make the cocoa paste. In a small bowl, sift in the cocoa powder (2 tablespoons). Add the red food coloring (1 ounce) and stir until a smooth paste forms. Set aside.
Cream the butter and sugar. In a stand mixer fitted with the paddle attachment, beat the butter (12 tablespoons) and sugar (1 1/2 cups) together on medium speed for about 2 minutes, until light and fluffy. Scrape down the bowl.
Combine the batter.
Add 1/3 of the flour mixture and beat on medium speed just until incorporated.
Add 1/2 of the buttermilk mixture and beat on low until combined. Scrape down the bowl.
Add another 1/3 of the flour mixture and mix on medium until incorporated.
Add the remaining buttermilk mixture and mix on low until combined.
Add the final 1/3 of the flour mixture and beat on medium just until the batter is smooth. Scrape down the bowl again.
Add the cocoa mixture. Add the cocoa–food coloring paste to the batter and beat on medium until fully incorporated. Scrape down the sides and bottom of the bowl, then give the batter a final stir with a rubber spatula to make sure everything is evenly mixed.
Bake. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for about 20–24 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool. Let cupcakes cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting. (You can also leave them in the pan, cover, and refrigerate overnight, then frost the next day.)

FOR THE FROSTING

Cream the butter and sugar. In a stand mixer, beat the butter (16 tablespoons) and powdered sugar (4 cups) together on medium speed until light and fluffy, about 2 minutes.
Add cream cheese. Add the cream cheese (16 ounces), a few pieces at a time (or all at once if it’s very soft), and beat just until smooth and fully incorporated.
Flavor and season. Beat in the vanilla (1 1/2 teaspoons) and salt (1/8 teaspoon).
Frost the cupcakes. If the frosting seems a bit soft for piping, chill it in the refrigerator for a few minutes to firm up slightly. Spread or pipe onto completely cooled cupcakes.

Notes

Cream the butter and sugar properly.
Take the full 2–3 minutes to cream the butter and sugar on medium speed until they’re pale and fluffy. That little bit of extra time builds air into the batter, which translates into lighter, more tender cupcakes.
Don’t skip the cocoa paste step.
Mixing your cocoa powder with the red food coloring into a paste might feel fussy, but it keeps the cocoa from clumping and helps the color distribute evenly. It’s one of those tiny steps that makes the finished cupcakes look bakery-perfect.
Mix just until combined.
Once the flour goes in, be gentle. Overmixing can develop too much gluten and make your cupcakes dense or tough. As soon as the batter looks smooth and streak-free, stop the mixer and finish with a few folds by hand.
Use the right cream cheese.
Full-fat, brick-style cream cheese is non-negotiable here. Low-fat, whipped, or tub-style cream cheese can make your frosting loose, grainy, or hard to set up — especially if your kitchen is warm.
Chill the frosting, not the cupcakes, if it’s too soft.
If your frosting feels a bit loose for piping, pop the bowl in the fridge for 10–15 minutes and give it a stir. It’s easier to control the frosting temperature than to frost chilled cupcakes and risk condensation.

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