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Hi Bold Bakers!
There’s a luxurious feeling that comes from biting into a Red Velvet Cupcake with Cream Cheese Frosting. I don’t know if it’s because the word “velvet” feels fancy, but I’m all for it.
My beautiful, soft, dreamy red velvet cupcakes are as light and delicate as they are gorgeous and dramatic. They have just a touch of cocoa flavor and a subtle tang the goes perfectly with my Best-Ever Cream Cheese Frosting. Red velvet cupcakes are always a crowd pleaser!
What Is Red Velvet?
If you want a peek behind the curtain, red velvet is essentially red-colored chocolate. Old-school red velvet is red due to non-Dutched, anthocyanin-rich cocoa. There’s nothing wrong with using red coloring with your chocolate, though, which is what I do.
What You Need To Make Red Velvet Cupcakes
- Measuring Cups and Spoons
- Mixing Bowl
- Cupcake/Muffin Tin
How To Make Red Velvet Cupcakes
These delicate, delicious, vibrant cupcakes are very easy to make. Here’s what you’re getting yourself into (and don’t forget to get the full recipe with measurements, on the page down below):
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Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Make sure you don’t overfill them, though, because the cupcakes are so tender they won’t hold their shape while baking!
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In the bowl of a stand mixer, or in a large bowl with a handheld mixer, stir together the cake flour, baking powder, baking soda, salt, sugar, and cocoa powder.
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Add the butter, food coloring, and egg to the dry ingredients and blend until fully combined. Like I said earlier, it’s common to use food coloring when making red velvet cakes.
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In a small bowl, combine the vanilla, buttermilk, and vinegar together and then gradually whisk into the flour mixture until well combined (but take care not to overmix).
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Divide the batter evenly into the prepared muffin cups. They should be no more than 2/3 of the way full. See step one for why.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in the tin for 10 minutes before removing to a wire rack to fully cool.
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Once the cupcakes are completely cool, you can frost them with Cream Cheese Frosting
Gemma’s Pro Chef Tips To Red Velvet Cupcakes
- Take care not to overfill your cupcake liners. These red velvet cupcakes are very tender and don’t have enough structure to hold their shape while baking. If the cups are overfilled, they may spill over and lose their shape. If this does happen, no worries – it won’t affect the flavor just their good looks.
- When making any cake or cupcake, make sure that all of the ingredients are at room temperature for the best rise and most even mixing.
- When making the frosting, make sure that your butter and cream cheese are softened but still a bit cool to the touch. This will keep the frosting from getting runny.
- Take care to wait until the cupcakes are completely cool before frosting or you will have a melty mess on your hands!
- Most cupcakes can be stored at room temperature but these need to be refrigerated because of the cream cheese frosting.
- Since the refrigerator can dry cakes out, make sure that your storage container is airtight to keep them moist!
- Make them a day in advance. This cake is even better the next day.
- Freeze the cupcakes. They freeze really well for up to 8 weeks.
- Use my Buttermilk Substitute. It makes the cupcakes really tender.
- Don’t have cake flour in the cupboard? Make Your Own Cake Flour with just 2 ingredients
- Decorate with my Best-Ever Cream Cheese Frosting
How To Store Red Velvet Cupcakes
Store these cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to two months. Defrost for two hours at room temperature.
Make More Cupcakes!
- Crazy Cupcakes: One Base Cupcake Recipe, Endless Flavor Variations!
- Gluten-Free Chocolate Cupcakes
- Pink Velvet Cupcakes
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Red Velvet Cupcakes Recipe with Cream Cheese Frosting
Ingredients
- 1 ¼ cups (6 ¼oz/177g) cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (6oz/170g)sugar
- 1 tablespoon (¼ oz/7g) unsweetened cocoa powder
- ¼ cup (2oz/57g) butter, softened
- 2 tablespoons red food coloring
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (4floz/115ml) buttermilk
- ½ teaspoon white vinegar
- ½ recipe cream cheese frosting
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In the bowl of a stand mixer, or in a large bowl with a handheld mixer, stir together the cake flour, baking powder, baking soda, salt, sugar, and cocoa powder.
- Add the butter, food coloring, and egg to the dry ingredients and blend until fully combined.
- In a small bowl, combine the vanilla, buttermilk, and vinegar together and then gradually whisk into the flour mixture until well combined (but take care not to overmix).
- Divide the batter evenly into the prepared muffin cups. They should be no more than 2/3 of the way full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 10 minutes before removing to a wire rack to fully cool.
- Once the cupcakes are completely cool, you can frost them with Cream Cheese Frosting
- Store these cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to two months. Defrost for two hours at room temperature.
I have made redvelvet cupcakes using this recipe twice and I just loved them. I have used AP flour instead of cake flour and still came out perfect. Love your recipes❤️
I made these today as my daughter requested them. we used the buttercream instead of the cream cheese and I was asked to make it pink lol. It looks more orange in the photo but it is pink. They turned out great so light and fluffy and I also made my own cake flower .. gemma recipe.
I am making these for the second time, the first we’re great! If I double it do you also double baking soda and powder?
There are so many mistakes in the website I’m not sure which right and which is wrong
Hi Gemma,
I made this recipe and it was phenomenal! I want to bake these again but I am having trouble finding red food coloring now; probably because it’s near Valentines Day. I have seen Red Velvet Bakery Emulsion. May I use that? If so, do I use the same 2 TBSP? Or, will it give my cupcakes a different flavor that may not work? Thank you so much!
Hi Gemma,
Can I add gel food color to cream cheese frosting? I want to do a two or three tone frosting, but regular buttercream gets crusty after a while so want to try cream cheese. Will it work?
Thanks as always.
Hi Gemma,
What can I use instead of vinegar in this recipe?
Thanks
Not sure why, but these peaked for me in the middle. I bake cupcakes often. Dissapointed
Hi Gemma, your red velvet cake recipe is always a hit in my household. Thanks for that. I was wondering why did you replace cooking oil with butter in this cupcake recipe – is there any particular reason?
Hey again, Gemma! This recipe looks so perfect but I have this question, what is the difference between chocolate and red velvet when they have almost the same recipe? And next, is it a must to use cream cheese frosting? Can I do it with normal whipped cream? And if I do use your frosting can I make it with your cream cheese recipe? How long will the cream cheese that you made last in the refrigerator/freezer? Ugh! It must be quite annoying to you to answer my questions after every few days, as I am now regular over here.… Read more »