Red Velvet Cupcakes

Why You’ll Love This Recipe

These red velvet cupcakes are a showstopper, combining a velvety soft crumb with a subtle cocoa flavor. The deep red color is not only visually striking but also adds to the cupcake’s unique appeal. The addition of cream cheese frosting gives the perfect balance of sweetness and tang, making each bite absolutely irresistible. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and yields perfect results every time.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1/2 cup buttermilk
• 1 teaspoon white vinegar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate large bowl, combine the oil, eggs, vanilla extract, and red food coloring. Mix well.
4. Slowly add the dry ingredients to the wet mixture in small batches, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until smooth.
5. Stir in the vinegar, and continue mixing until fully incorporated.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely before frosting.

For the cream cheese frosting:

• Beat 8 oz cream cheese and 1/4 cup unsalted butter until smooth.
• Add 2 cups powdered sugar and 1 teaspoon vanilla extract. Beat until fluffy.
• Pipe or spread the frosting generously on top of the cooled cupcakes.

Servings and Timing

This recipe makes approximately 12 cupcakes.

• Prep time: 15 minutes
• Cook time: 18-20 minutes
• Cooling time: 20-30 minutes
• Total time: 1 hour

Variations

• Chocolate Red Velvet Cupcakes: Add an extra tablespoon of cocoa powder for a richer chocolate flavor.
• Different Frosting: You can swap out the cream cheese frosting for a buttercream frosting if you prefer a sweeter topping.
• Mini Cupcakes: If you’d like to make mini cupcakes, bake them for 10-12 minutes at the same temperature, checking doneness with a toothpick.
• Red Velvet Cake: If you’d prefer to make a full-sized cake instead of cupcakes, you can use this recipe in two 8-inch round cake pans, adjusting the baking time to 25-30 minutes.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the fridge for up to a week.
• Reheating: To enjoy them warm, place the cupcakes in a microwave for about 10-15 seconds before serving. If refrigerated, let them sit at room temperature for a few minutes to soften before eating.

FAQs

Can I make the red velvet cupcakes ahead of time?

Yes, you can make the cupcakes a day or two ahead and store them in an airtight container. Frost them just before serving for the best results.

Can I substitute the buttermilk in the recipe?

Yes, if you don’t have buttermilk, you can use whole milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using it in the recipe.

Why do I need to add vinegar to the recipe?

Vinegar helps activate the baking soda, giving the cupcakes their light and airy texture. It also enhances the red color of the batter.

Can I make the cream cheese frosting without butter?

You can make cream cheese frosting with just cream cheese and powdered sugar, but butter helps create a smoother texture and adds richness to the flavor.

Can I use gel food coloring instead of liquid food coloring?

Yes, gel food coloring is a great option as it produces a more vibrant color with less liquid, keeping the consistency of the batter intact.

How do I know when my cupcakes are done?

The cupcakes are done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. Be careful not to overbake.

Can I freeze red velvet cupcakes?

Yes, you can freeze the cupcakes. Wrap them tightly in plastic wrap and place them in an airtight container for up to 2 months. Thaw them at room temperature before serving.

How can I make my cupcakes fluffier?

Make sure not to overmix the batter. Overmixing can cause the cupcakes to become dense. Also, measuring your flour correctly is key to avoiding a heavy texture.

Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour, though the texture might be slightly less tender. For a softer crumb, you can substitute a portion of all-purpose flour with cornstarch.

Can I make these cupcakes without food coloring?

Yes, the cupcakes will still taste delicious without the food coloring, but they will not have the signature red color. You can also use natural food coloring if you prefer.

Conclusion

These red velvet cupcakes are the perfect treat to brighten any occasion. With their rich, moist texture and tangy cream cheese frosting, they’re sure to be a hit with anyone who tries them. Whether you stick to the classic recipe or get creative with different frosting or flavors, these cupcakes are a delightful way to enjoy the perfect balance of sweetness and flavor. Happy baking!