Desserts

Red Velvet Cupcake

These cupcakes offer a luxurious, velvety crumb with a subtle hint of cocoa and a signature tang from real buttermilk. Topped with a silky-smooth cream cheese frosting, they are the quintessential treat for weddings, birthdays, or a quiet night in.

Prep

20m

Cook

20m

Serves

Calories

385kcal

Qty	Ingredient
1.5 cups 190 g	All-purpose flour
1 cup 200 g	Granulated sugar
1 tbsp 7 g	Unsweetened cocoa powder
0.5 tsp 3 g	Baking soda
0.5 tsp 3 g	Salt
0.5 cup 120 ml	Buttermilk, room temperature
0.75 cup 180 ml	Vegetable oil
1 piece 50 g	Large egg
1 tbsp 15 ml	Red food coloring (gel preferred)
0.5 tsp 2.5 ml	White distilled vinegar
1 tsp 5 ml	Vanilla extract
8 oz 225 g	Cream cheese, softened
0.5 cup 115 g	Unsalted butter, softened
2 cups 240 g	Powdered sugar

2 Method

Step 1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.

Step 2. In a medium bowl, sift and whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.

Step 3. In a separate large bowl, whisk together the oil, buttermilk, egg, food coloring, vinegar, and vanilla until well combined.

Step 4. Gradually add the dry ingredients to the wet ingredients and whisk until the batter is smooth. Do not overmix.

Step 5. Divide the batter evenly into the prepared cupcake liners, filling each about 2/3 full.

Step 6. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Step 7. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 8. Prepare the frosting by beating the cream cheese and butter together until smooth. Sift in the powdered sugar and add a splash of vanilla, then whip until light and fluffy.

Step 9. Once cupcakes are completely cool, frost generously using a piping bag or offset spatula.

·
Always use room temperature buttermilk and eggs to ensure a smooth, emulsified batter.
·
Use gel food coloring rather than liquid for a more vibrant red without thinning the batter.
·
Don't skip the vinegar; it reacts with the baking soda and cocoa to create the classic red velvet lift and color.
·
Sift your powdered sugar before making the frosting to avoid any lumps.

? FAQ

Can I use natural cocoa powder instead of Dutch-processed?

Yes, natural cocoa is actually preferred for red velvet because it is more acidic, which reacts better with the vinegar and baking soda.

Why did my cupcakes turn out brown instead of red?

This can happen if you use too much cocoa powder or if your food coloring isn't strong enough. Stick to the recipe amounts for the best color.

How should I store these cupcakes?

Because of the cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator for up to 5 days.

Can I freeze red velvet cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.

Videos

Red Velvet Cupcakes Recipe

I can't believe how SOFT this RED VELVET CUPCAKE recipe is!

Ina Garten's Red Velvet Cupcakes | Barefoot Contessa | Food Network

Martha Stewart’s Red Velvet Cupcakes | Martha Bakes Recipes | Martha Stewart

Zen Cupcake

Red Velvet Cupcake

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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