Go Back
A delicious plate of Red Velvet Cupcakes

Red Velvet Cupcakes

Deliciously soft and moist red velvet cupcakes topped with creamy cream cheese frosting, perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 2.5 cups all-purpose flour
  • 2 tbsp cocoa powder not Dutch processed
  • 1 tsp salt
  • 1.5 tsp baking powder
  • 113 g unsalted butter- softened 1 stick
  • 1.5 cups granulated sugar
  • 2 large eggs room temperature
  • 1-2 tsp red food coloring ** see notes
  • 1 tsp vanilla extract
  • 240 ml buttermilk
  • 2 tbsp water
  • 1.5 tsp white vinegar
  • 1 tsp baking soda
Cream Cheese Frosting
  • 454 g cream cheese softened
  • 113 g unsalted butter – softened 1 stick
  • 6-8 cups confectioner’s sugar sifted
  • 1-2 tsp clear vanilla extract ** see notes
Decorations
  • 1-2 tbsp *sprinkles if desired

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • Offset Spatula
  • Piping Bag

Method
 

  1. Preheat the oven to 350 degrees F.
  2. Place the liners in the cupcake pan.
  3. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  4. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  5. Add the eggs and vanilla extract, mix well.
  6. Add the desired amount of food coloring and mix well.
  7. Gradually add the dry ingredients, alternating with buttermilk until well combined.
  8. Add the water and mix well again.
  9. In a small bowl, combine vinegar and baking soda, then add that mixture to the batter and mix well.
  10. Divide the batter evenly into the prepared cupcake liners.
  11. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool completely before frosting.
  13. Cream Cheese Frosting: In a large mixing bowl add the cream cheese, and beat until smooth.
  14. Add in butter, and beat butter into the cream cheese until smooth.
  15. Gradually add confectioner’s sugar (1-2 cups at a time), mixing in between each addition, beating until smooth and creamy.
  16. Beat in the vanilla until smooth.
  17. Spread onto the cupcakes using an offset spatula or pipe on with a piping bag and star tip.
  18. Add desired sprinkles immediately after adding the frosting.

Notes

Red Food Coloring – using no-taste red food coloring is best because it can be bitter tasting. Vanilla – By using clear vanilla extract the frosting remains white, you can use regular vanilla extract if you prefer. Allowing cupcakes to cool completely before frosting will help the frosting set properly.