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Moist & Fluffy Red Velvet Cupcakes Recipe

Red Velvet Cupcakes

iamwinfred
These Red Velvet Cupcakes feature a moist, velvety texture with a subtle cocoa flavor and distinctive tang from buttermilk. Topped with rich cream cheese frosting, they're perfect for celebrations and special occasions.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 385 kcal

Equipment

  • Two 12-cup muffin pans
  • 24 cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Piping bag with large star tip Optional, for frosting
  • Ice cream scoop or 1/4 cup measuring cup For portioning batter
  • Toothpicks For testing doneness

Ingredients
  

For the Red Velvet Cupcakes

  • 2 1/2 cups all-purpose flour 315g
  • 1 1/2 cups granulated sugar 300g
  • 2 tablespoons unsweetened cocoa powder natural, not Dutch-processed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk 240ml, room temperature
  • 1 cup vegetable oil 240ml
  • 2 large eggs room temperature
  • 2 tablespoons red food coloring liquid or 1-1.5 teaspoons gel
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon white vinegar
  • 1 tablespoon apple cider vinegar

For the Cream Cheese Frosting

  • 16 ounces cream cheese 452g, softened to room temperature
  • 1 cup unsalted butter 226g, softened to room temperature
  • 5 cups powdered sugar 600g, sifted
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 350°F (175°C) and line two 12-cup muffin pans with cupcake liners.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  • In a medium bowl, whisk together buttermilk, oil, eggs, red food coloring, vanilla extract, white vinegar, and apple cider vinegar until smooth and evenly colored.
  • Pour wet ingredients into dry ingredients and fold gently just until combined with no flour streaks. Don't overmix.
  • Fill each cupcake liner about 2/3 full using an ice cream scoop or 1/4 cup measure.
  • Bake for 18-20 minutes, rotating pans halfway through, until a toothpick inserted in center comes out with just a few moist crumbs.
  • Let cupcakes cool in pans for 5 minutes, then transfer to wire racks to cool completely, about 45-60 minutes.
  • Beat softened cream cheese and butter with electric mixer on medium speed for 2-3 minutes until smooth and fluffy.
  • Add vanilla and salt, then gradually add sifted powdered sugar one cup at a time, beating until light and fluffy.
  • Frost cooled cupcakes using a knife, offset spatula, or piping bag fitted with a star tip. Refrigerate 20-30 minutes to set.

Notes

  • Room temperature ingredients are essential for proper mixing and texture. Let eggs, buttermilk, cream cheese, and butter sit out for 30-60 minutes before baking.
  • Use natural cocoa powder (not Dutch-processed) as it reacts with the vinegar and baking soda to enhance the red color and help with rising.
  • For vibrant red color, use gel food coloring (1-1.5 teaspoons) instead of liquid for more intense color with less liquid.
  • Don't overmix the batter. Mix just until flour streaks disappear to ensure tender, not tough, cupcakes.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature 30 minutes before serving.
  • To freeze unfrosted cupcakes, wrap individually in plastic wrap and freeze in an airtight container for up to 3 months.
  • The vinegars are not optional - they react with baking soda for better rise and contribute to the signature tangy flavor.
  • For mini cupcakes, reduce baking time to 10-12 minutes. This recipe makes about 48 mini cupcakes.
  • To make a layer cake instead, bake in two greased and floured 9-inch round pans at 350°F for 30-35 minutes.
  • If frosting is too thick, add 1-2 tablespoons milk. If too thin, add more powdered sugar 1/4 cup at a time.

Nutrition

Serving: 1cupcakeCalories: 385kcalCarbohydrates: 47gProtein: 4gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 280mgPotassium: 85mgFiber: 0.5gSugar: 36gVitamin A: 12IUCalcium: 6mgIron: 8mg
Keyword birthday cupcakes, celebration cupcakes, cream cheese frosting, red velvet cupcakes, valentines day dessert
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