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Red Velvet Cupcakes
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Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Red velvet cupcakes are a timeless classic in the world of desserts. Their vibrant red color and velvety texture make them a treat that’s not only visually appealing but also utterly delicious. 
Prep Time30 minutes
Active Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cakes, Cupcakes, How to make red velvet cupcakes, Red Velvet Cupcakes
Yield: 12 Cupcakes
Author: Pearl Franks

Equipment

  • 1 Stand Mixer You can use a Small Hand Mixer.
  • 2 Mixer Bowls If your mixer comes with one bowl you will need a second bowl.
  • 1 Cup Measures
  • 1 Teaspoon Measures
  • 1 12x Cup Muffin/Cupcake Pan You can use a sheet pan if you do not have one of these.
  • 1 Packet of Cupcake/Patty Pan Liners
  • 1 Rubber Scrapping Spatula A wooden spoon will work here.
  • 1 Piping bag + Tips A small spatula will work if you do not have a piping bag.
  • 1 Toothpick or Metal Skewer

Materials

For the Cupcakes

  • 1 11/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure cocoa powder
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tablespoon natural red food coloring
  • 1/2 teaspoon white distilled vinegar
  • 1/2 teaspoon pure vanilla extract

For the Vanilla Cream Cheese Frosting

  • 8 oz cream cheese (1 packet), softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.
  • In another bowl, whisk together the sugar and vegetable oil until well combined.
  • Add the egg, buttermilk, food coloring, vinegar, and vanilla extract to the sugar and oil mixture. Mix until smooth.
  • Slowly incorporate the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cupcakes.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  • Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting. You can use a piping bag or simply spread it on with a spatula.
  • Decorate your red velvet cupcakes with a sprinkle of red velvet cake crumbs or a few chocolate shavings for an extra touch of choccy magic.