Red Velvet Cupcakes
These moist and flavorful Red Velvet Cupcakes are topped with a rich cream cheese buttercream, making them the perfect treat for any occasion. Follow this easy step-by-step recipe to create delicious homemade cupcakes that everyone will love. 🧁
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Looking for the perfect treat to elevate any occasion? These Red Velvet Cupcakes are the answer! Soft, moist, and topped with a velvety cream cheese buttercream frosting, these cupcakes are an absolute crowd-pleaser.
Whether you're celebrating a birthday, holiday, or simply a sweet moment, these cupcakes are sure to impress. Plus, they’re incredibly easy to make!
Here’s everything you need to know about creating the most irresistible Red Velvet Cupcakes from scratch.
Why You'll Love This Recipe!
Moist, Tender, & Light: One of the best things about these red velvet cupcakes is their texture. The combination of buttermilk and oil creates a super moist crumb that’s perfectly tender, making every bite melt in your mouth. These cupcakes are light and airy, but they still hold their structure, making them perfect for frosting and decorating.
Deliciously Sweet & Slightly Tangy Cream Cheese Frosting: What's red velvet without that iconic cream cheese buttercream? The rich and tangy flavor of the cream cheese perfectly balances the sweetness of the cupcakes. With a silky smooth texture that holds its shape, the frosting is just the right consistency for piping high swirls on top of your cupcakes. It's the perfect finishing touch!
Simple, No-Fuss Recipe: Even though these cupcakes have a gourmet feel, this recipe is surprisingly simple. With just a few ingredients and basic steps, you'll be able to create bakery-quality cupcakes from the comfort of your own kitchen. Plus, this recipe yields 12 cupcakes—ideal for sharing, gifting, or savoring over a few days.
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How to Make Red Velvet Cupcakes
To make these red velvet cupcakes, you’ll need a few basic tools and ingredients. Here's what you'll need to gather before you get started:
Equipment:
Mixing bowls (one medium and one large)
Fine-mesh sifter for powdered sugar
Piping bag and piping tip (I recommend an ATECO #848 for beautiful swirls)
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Step-by-Step Instructions:
Preheat & Prep:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
For the Red Velvet Cupcakes:
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
Mix Wet ingredients:
In a separate large bowl, whisk together the egg, buttermilk, vegetable oil, red gel food coloring, vanilla extract, and vinegar until fully combined.
Combine the Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Be careful not to overmix—it’s okay if a few lumps remain.
The batter will be a little thick, but that’s just how we want it.
The combined dry ingredients.
The combined wet ingredients.
The wet & dry ingredients after combining. Be careful not to overmix. Remember, a few lumps are ok.
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Fill the Cupcake Liners:
Using a cupcake scoop, evenly distribute the batter into the cupcake liners, filling each about 2/3 full.
This should yield exactly 12 cupcakes.
Bake & Cool:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Be careful not to overbake!
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Using a cupcake scoop helps to evenly fill the cupcake liners.
Remember, not to overbake.
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For the Cream Cheese Buttercream:
Beat the Butter & Cream Cheese:
In a large bowl, use an electric hand mixer to beat the softened cream cheese and butter together on medium-high speed until light and fluffy, about 3-5 minutes.
Add Powdered Sugar:
Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed and increasing to medium once the sugar is incorporated. Continue until smooth.
Add Vanilla & Salt:
Whip in the vanilla extract and pinch of salt and beat until fully combined.
Pipe the Buttercream:
Transfer the buttercream to a piping bag fitted with your favorite large tip (I recommend a large round or star tip for high piping. I love to use an ATECO #848).
Once your cupcakes are completely cool, pipe the buttercream high and beautifully, swirling it into a peak on top of each cupcake.
These Red Velvet Cupcakes are sure to be a hit at any celebration. The texture is light, fluffy, and perfectly tender. Enjoy! 🧁
If your buttercream is too thin, add more powdered sugar until you reach the desired consistency.
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Add a Pop of Color with The Sugar Art's Red Rose Gel Food Color
When making these Red Velvet Cupcakes, I used The Sugar Art’s Red Rose Gel Food Color and let me tell you—it’s a game-changer! This gel food color is by far the most intense red I’ve ever used, delivering vibrant, rich color with just a small amount. Whether you're creating cakes, cookies, or cupcakes, Red Rose will help you achieve the perfect red hue, from soft pastels to deep, bold tones. Plus, this gel food color is ideal for cake batter, fondant, buttercream, and more!
The best part? The Sugar Art’s gels are packaged in a larger-than-industry-standard bottle, so you’re getting more color for your money! If you're looking to elevate your baking projects with stunning, professional colors, this is the product you need.
Get Yours & Save!
As an affiliate of The Sugar Art, I’m excited to offer you an exclusive 10% discount on your purchase of Red Rose Gel Food Color and any of their other amazing products. Just use my discount code: CHYNAB10 at checkout to save!
[Click here to shop and get your Red Rose Gel Food Color now!].
I’ve also used other gel colors from The Sugar Art in some of my favorite recipes, including my Pink Champagne Cupcakes, Rice Krispie Treats for Valentine’s, and The Ultimate Mimosa Cake—all of which feature stunning colors that add that extra wow factor to your desserts. Trust me, once you try their colors, you’ll never go back to anything else!
Why I Love The Sugar Art Gel Colors:
Intense, vibrant color with just a small amount needed
Large bottle size—get more for your money
Perfect for cakes, cupcakes, cookies, icings, and more
Ideal for creating a range of tones, from soft to bold
With The Sugar Art’s gel food colors, you can create beautiful, eye-catching desserts that are as stunning to look at as they are to eat!
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How to Store Your Red Velvet Cupcakes
These red velvet cupcakes are best enjoyed fresh, but you can easily store them for later!
Storing the Cupcakes:
Once the cupcakes have cooled completely, place them in an airtight container at room temperature for up to 3 days. This will keep them soft and delicious.
If you have leftovers or want to make them ahead of time, you can refrigerate them for up to 5 days. Just make sure the cupcakes are covered tightly to prevent them from drying out.
Freezing for Later:
Want to make these cupcakes in advance? You can freeze the baked and unfrosted cupcakes for up to 3 months. Just place them in an airtight container or wrap them tightly in plastic wrap and aluminum foil. When you're ready to enjoy them, let them thaw at room temperature and then frost as usual.
How Long Do These Red Velvet Cupcakes Last?
These cupcakes will last for up to 3 days at room temperature or 5 days in the fridge. If you're freezing them, they’ll be good for up to 3 months, making them a great option for preparing treats in advance for a party, holiday, or special event.
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Ingredient Substitutions or Variations
This recipe is incredibly versatile, and you can make a few substitutions based on your preferences or what you have available:
Buttermilk: If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 Tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and you’ll have a buttermilk replacement.
Gel Food Coloring: While red gel food coloring gives these cupcakes that beautiful rich red hue, you can experiment with other colors. Liquid food coloring can also work, but keep in mind it may not provide the same bold result.
Oil: If you prefer, you can swap vegetable oil for another neutral oil like canola or sunflower oil.
Chocolate Chip Red Velvet Cupcakes: Add a handful of mini chocolate chips to the cupcake batter for an extra burst of chocolate.
Add Some Spice: If you want to add a twist to the flavor, try adding 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced touch.
FAQs
Q: Can I use regular food coloring instead of gel food coloring?
A: Yes, you can, but gel food coloring is more concentrated, which means you won’t need as much to achieve that bold red color. If you use liquid food coloring, you may need to add more to get the desired result, but it could also slightly affect the texture of the batter.
Q: Can I make the frosting ahead of time?
A: Absolutely! The cream cheese buttercream can be made a day or two ahead of time and stored in the fridge. Just be sure to bring it to room temperature before piping onto the cupcakes, and give it a quick mix to get it back to a smooth consistency.
Q: Why do I need vinegar in the recipe?
A: Vinegar is essential in red velvet cake recipes because it reacts with the baking soda, helping the cupcakes rise and giving them that classic, tender texture. It also enhances the color of the cupcakes and balances the flavor.
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Tips & Tricks for Perfect Red Velvet Cupcakes
Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Mix just until the ingredients are combined, and it’s okay if there are a few small lumps in the batter.
Use Room Temperature Ingredients: Bring your egg, buttermilk, and butter to room temperature before using them. This helps the ingredients combine more easily and ensures a smooth batter.
Cool Completely Before Frosting: Make sure your cupcakes are completely cool before frosting them. If they’re even a little warm, the cream cheese frosting might melt and lose its shape.
Ready to Try These Red Velvet Cupcakes?
If you're excited to give these cupcakes a go, be sure to comment below and let me know how they turned out! I'd love to hear your thoughts.
Don’t forget to subscribe to my newsletter for more delicious recipes, baking tips, and updates on my latest posts.
And if you love these cupcakes, make sure to share the recipe with your friends and family on social media!
Happy Baking! -Xoxo Chyna B 🧁
More Cupcake Recipes you’ll enjoy:
Pin this recipe for later or save it to your favorite dessert board! ❤️
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Red Velvet Cake Cupcakes
Ingredients
Instructions
- For the Cupcakes: Preheat your oven to 350 °F (175 °C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- Mix Wet ingredients: In a separate large bowl, whisk together the egg, buttermilk, vegetable oil, red gel food coloring, vanilla extract, and vinegar until fully combined.
- Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—it’s okay if a few lumps remain. The batter will be a little thick, but that’s just how we want it.
- Fill the Cupcake Liners: Evenly distribute the batter into the cupcake liners, filling each about 2/3 full.
- Bake & Cool: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake! Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the Cream Cheese Buttercream: In a large bowl, beat the softened cream cheese and butter together on medium-high until light and fluffy, about 3-5 minutes.
- Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed and increasing to medium once the sugar is incorporated. Continue until smooth.
- Whip in the vanilla extract and pinch of salt and beat until fully combined.
- Assemble: Transfer the buttercream to a piping bag fitted with your favorite large tip (I recommend a large round or star tip for high piping. I love to use an Ateco #848). Once your cupcakes are completely cool, pipe the buttercream high and beautifully, swirling it into a peak on top of each cupcake. Enjoy!
Notes
- Don’t Overmix the Batter: Overmixing can lead to dense cupcakes.
- Use Room Temperature Ingredients: Bring your egg, buttermilk, and butter to room temperature before using them.
- Cool Completely Before Frosting: Make sure your cupcakes are completely cool before frosting them.
- Read the entire blog post for more in-depth instructions on creating this yummy recipe.
Nutrition Facts
Calories
517Fat
25 gSat. Fat
11 gCarbs
72 gFiber
1 gNet carbs
71 gSugar
58 gProtein
4 gSodium
280 mgCholesterol
57 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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