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Red Velvet Cupcakes

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These classic Red Velvet Cupcakes are a timeless dessert that never goes out of style. With their striking red hue, subtle cocoa flavor, and irresistibly moist crumb, they’re as beautiful as they are delicious. Topped with a generous swirl of tangy cream cheese frosting, these cupcakes are perfect for holidays, birthdays, or any time you want a sweet treat that’s both elegant and indulgent.

Ingredients

Scale
  • For the cupcakes:
  • 1 ¼ cups all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup buttermilk, at room temperature
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • ½ oz red food coloring (liquid or gel)
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • For the cream cheese frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 ½ to 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  • Make the cupcakes:
  • Preheat oven: Set to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • Mix wet ingredients: In a small bowl or measuring cup, combine buttermilk, vinegar, vanilla extract, and red food coloring.
  • Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. Add the egg and beat until well incorporated.
  • Combine wet and dry: Alternately add the dry and wet ingredients to the creamed mixture, starting and ending with the dry. Mix until just combined. Do not overmix.
  • Bake: Divide batter evenly among cupcake liners (about ¾ full). Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  • Make the cream cheese frosting:
  • Beat butter and cream cheese: In a large bowl, beat softened butter and cream cheese together until smooth.
  • Add sugar and vanilla: Gradually add powdered sugar and beat until fluffy. Mix in vanilla and a pinch of salt. Beat for another 1–2 minutes until light and creamy.
  • Frost cupcakes: Pipe or spread frosting over completely cooled cupcakes.

Notes

  • Color Tip: Use gel food coloring for a vibrant red without thinning the batter. Start with a small amount and adjust as needed.

  • Buttermilk Boost: Buttermilk adds tang and tenderness—don’t skip it! If you’re out, substitute with milk + lemon juice or vinegar.

  • Cocoa Choice: A small amount of unsweetened cocoa powder gives the cupcakes their signature mild chocolate taste.

  • Perfect Texture: Don’t overmix the batter; mix just until combined for soft, fluffy cupcakes.

  • Frosting Must: Cream cheese frosting is a classic pairing—softened butter and cream cheese should be at room temperature for a smooth finish.

  • Decorating Idea: Sprinkle with red velvet cake crumbs, mini chocolate chips, or heart-shaped sprinkles for extra flair.

  • Storage: Store in the fridge for up to 4 days, but allow to come to room temperature before serving for best texture.

Find it online: https://claradelish.com/red-velvet-cupcakes/