Go Back
Red Velvet Cupcakes

Red Velvet Cupcakes

These homemade Red Velvet Cupcakes are soft, moist, tender, and beautifully vibrant, with a delicate cocoa flavor and a subtle tang from buttermilk. Each cupcake is finished with rich, smooth cream cheese frosting for the perfect balance of sweetness, tanginess, and creamy texture. They are perfect for birthdays, holidays, Valentine's Day, parties, celebrations, or an everyday dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Chill Time 30 minutes
Total Time 1 hour 17 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Cupcakes
  • 1 1/4 cups 156 g all-purpose flour
  • 3/4 cup 150 g granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 113 g unsalted butter, softened
  • 2 large eggs room temperature
  • 1/2 cup 120 ml buttermilk, room temperature
  • 1 –2 teaspoons red gel food coloring or as needed
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Cream Cheese Frosting
  • 8 oz 226 g full-fat cream cheese, softened
  • 1/2 cup 113 g unsalted butter, softened
  • 3 cups 360 g powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt optional

Equipment

  • 12-cup muffin or cupcake pan
  • Paper cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cookie scoop or ice cream scoop
  • Wire cooling rack
  • Piping bag
  • Large star piping tip

Method
 

Prepare the Cupcakes
  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light, smooth, and fluffy.
  4. Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
  5. Add the coloring: Mix in the red food coloring until the batter has an even, vibrant red color.
  6. Combine the batter: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and finish with the dry ingredients. Mix gently just until combined.
  7. Add the vinegar: Add the white vinegar and gently mix until incorporated. Do not overmix the batter.
  8. Fill the pan: Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full.
  9. Bake: Bake for 18–22 minutes, or until the cupcakes are risen and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the cupcakes cool in the pan for several minutes, then transfer them to a wire rack. Allow them to cool completely before frosting.
Prepare the Cream Cheese Frosting
  1. Beat the softened butter until smooth and creamy.
  2. Add the softened cream cheese and beat briefly until smooth. Avoid overmixing.
  3. Gradually add the sifted powdered sugar while mixing on low speed.
  4. Add the vanilla extract and a pinch of salt, if using.
  5. Beat briefly until smooth and creamy. If the frosting is too soft for piping, refrigerate it for 20–30 minutes.
Frost and Decorate
  1. Transfer the cream cheese frosting to a piping bag fitted with a large star tip.
  2. Pipe a generous swirl of frosting onto each completely cooled cupcake.
  3. Finish with a few red velvet crumbs for a beautiful bakery-style appearance.
  4. Serve immediately or refrigerate until ready to serve.

Notes

Use room-temperature ingredients for a smoother, more evenly mixed batter.
Measure the flour carefully to avoid dry, dense cupcakes.
Natural unsweetened cocoa powder works well for the classic red velvet flavor.
The amount of red food coloring may vary depending on the brand and concentration.
Do not overmix once the flour has been added, as this can make the cupcakes dense.
Allow the cupcakes to cool completely before adding cream cheese frosting.
For the best frosting consistency, use full-fat block-style cream cheese rather than spreadable cream cheese.
Store frosted cupcakes in an airtight container in the refrigerator because of the cream cheese frosting.
Let refrigerated cupcakes sit at room temperature briefly before serving for the best texture and flavor.