Name: Red Velvet Cupcakes Recipe
Prep time: 35 min
Ingredients: 1¼ cups 155g all-purpose flour; 1½ tablespoons 12g Cocoa powder; 1/2 teaspoon Baking soda; 1/2 teaspoon Salt; 3/4 cup 150g Sugar; 1/2 cup 120ml buttermilk, room temperature; 1/2 cup 110g Vegetable oil; 1/2 teaspoon White Vinegar; 1 Eggs; 1/4 cup 60g butter, room temperature; 1 teaspoon Red food coloring (or more if needed); 1 teaspoons Vanilla extract; 1/4 cup 60g butter, room temperature; 4 oz 115g Cream cheese, room temperature; 2 cups 250g Powdered sugar; 1/2 teaspoon Vanilla extract

Red Velvet Cupcakes Recipe

By David | Published: Feb 25, 2019 | Updated: Aug 19, 2024

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3.50 from 162 votes

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Red velvet cupcakes with cream cheese frosting – These cupcakes are so light, moist and fluffy. Perfect treat for Valentine’s day, for the holidays or any other occasion

Red velvet cupcakes topped with swirls of white frosting and red decorative sprinkles are arranged on a white serving plate.

Red Velvet Cupcakes Recipe

3.50 from 162 votes

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Prep Time 35

WORK TIME 10

DIFFICULTY Easy

Cuisine American

Servings yields

Ingredients

For the cupcakes:

1¼ cups 155g all-purpose flour
1½ tablespoons 12g Cocoa powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cup 150g Sugar
½ cup 120ml buttermilk, room temperature
½ cup 110g Vegetable oil
½ teaspoon White Vinegar
1 Eggs
¼ cup 60g butter, room temperature
1 teaspoon Red food coloring or more if needed
1 teaspoons Vanilla extract

For the frosting:

¼ cup 60g butter, room temperature
4 oz 115g Cream cheese, room temperature
2 cups 250g Powdered sugar
½ teaspoon Vanilla extract

Instructions

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DIRECTIONS

1. Preheat oven to 350F (175C).
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
3. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add food coloring and mix.
4. Scoop the batter into the cupcake liners, about 3/4 of the way full.
5. Bake for 20 minutes, until a toothpick inserted into the center comes out clean.
6. Cool the cupcakes on a wire rack.
7. Make the frosting: in a large bowl beat cream cheese and butter on high speed until and creamy and smooth, about 4-5 minutes. Gradually add powdered sugar and beat until smooth. Add vanilla extract and beat until smooth.
8. Frost cupcakes as desired
Notes:
• All cake ingredients should be in room temperature
• You can use all-purpose flour or cake flour
• Instead of buttermilk you can use milk+1 tablespoon vinegar (mix and let stand 5-10 minutes)