Red Velvet Cupcake Recipe

There’s something so addictive about cream cheese frosting; sweetness is tempered with a bit of tang, the texture is creamy and luscious and it’s something you can whip up in a few minutes. I love this frosting on nearly everything but a slightly chocolatey cake creates a special combination known as red velvet!

Red Velvet Cupcakes

Moist and fluffy red velvet cupcakes topped with decadent and delicious cream cheese frosting. These are a MUST MAKE recipe!!

Prep: 15min

Total: 35min

Serving Size: 1 cupcake

Nutrition Facts: servingSize 1 cupcake, calories 253 kcal, Carbohydrate 25 g, Protein 3 g, Fat 16 g, Saturated Fat 10 g, Trans Fat 0.2 g, Cholesterol 64 mg, Sodium 218 mg, Fiber 0.2 g, Sugar 17 g

Ingredients:

• 1 2/3 cups all-purpose flour (215g)
• 2 tsp cocoa powder (5g)
• 1 cup granulated sugar (200g)
• 1/4 tsp baking soda (1g, heaping)
• 1 tsp baking powder (4g, heaping)
• 1/4 tsp kosher salt (1g, heaping)
• 3/4 cup unsalted butter (170g, room temperature)
• 3 eggs (room temperature)
• 2 Tbsp vanilla extract (30mL)
• 3/4 cup buttermilk (177mL)
• red food coloring
• 3 sticks unsalted butter (340g, room temperature)
• 1 ½ lb confectioners sugar (550g, sifted)
• 16 oz cream cheese (455g, room temperature)
• 1 tsp vanilla extract (5mL)
• 1 pinch kosher salt

Instruction:

1. Bake at 350F for 15-20 minutes or until springy to the touch.
2. Transfer buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cupcake.

Red Velvet Cupcakes with Cream Cheese Frosting

Recipe video above. What’s so special about Red Velvet Cupcakes, anyway? It’s the crumb. True to its name, it’s “velvety” and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting, this is a cupcake that likes to steal the lime light. And we happily let it!Adapted from my Red Velvet Cake recipe, a long standing reader favourite!

Prep: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 392 kcal, Carbohydrate 48 g, Protein 4 g, Fat 21 g, Saturated Fat 14 g, Trans Fat 1 g, Cholesterol 68 mg, Sodium 93 mg, Fiber 1 g, Sugar 37 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 1 1/3 cups cake flour ((sub plain / all purpose flour, Note 1))
• 1 tbsp cocoa powder (, unsweetened (Note 2))
• 1 1/2 tsp baking powder ((not baking soda, Note 3))
• Pinch of salt
• 60g / 4 tbsp unsalted butter (, softened (Note 4))
• 2/3 cup caster sugar (superfine sugar)
• 2 large eggs (, at room temperature (Note 5))
• 1/3 cup vegetable oil ((or canola))
• 1/2 cup buttermilk (, at room temperature (Note 6))
• 1 tsp vanilla extract
• 1/2 tsp white vinegar ((Note 7))
• 1 tbsp red food colouring ((yes, 1 whole tablespoon!))
• 1/3 cup unsalted butter (, softened (Note 4))
• 170g / 6oz Philadelphia block cream cheese (, softened (Note 8))
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 1/2 cups soft icing sugar mixture (powdered sugar) (, sifted (Note 9))

Instruction:

1. Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
2. Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes – makes enough to generously frost 12 cupcakes as pictured in post.

Red Velvet Cupcakes

Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

Prep: 20min

Total: 2h

Yield: 14

Ingredients:

• 2 large eggs, room temperature and separated
• 1 and 1/3 cups (166g) all-purpose flour* (spoon & leveled)
• 1/4 cup (32g) cornstarch*
• 1/2 teaspoon baking soda
• 4 teaspoons (7g) natural unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 cup (60g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) canola or vegetable oil
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon distilled white vinegar
• liquid or gel red food coloring*
• 1/2 cup (120ml) buttermilk, room temperature*
• cream cheese frosting for topping

Instruction:

1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch.
2. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. See photo at the bottom of this yellow cupcakes with milk chocolate frosting post for a visual. Set aside.
3. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look “piece-y” and not completely combine with the oil. This is normal and ok.
5. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring– until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter – and there were in 1 test batch for me – again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)
6. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
7. Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip; I don’t recommend a star tip. This frosting is a little too thin.

How to Make the Best Red Velvet Cupcakes

FAQ

What is the difference between chocolate cupcakes and red velvet cupcakes?

What are red velvet cupcakes made of?

What makes red velvet cake flavor?

Why do you put vinegar in red velvet cake?