Yield: 12

Red Velvet Cupcakes

image of a moist red velvet cake that's been unwrapped and frosted with cream cheese frosting

These red velvet cupcakes with buttermilk bake up so tender and delicious and are frosted w/ the best cream cheese frosting!

Prep Time 10 minutes
Cook Time 17 minutes
Additional Time 30 minutes
Total Time 57 minutes

Ingredients

Red Velvet Cupcakes

  • 1 cup cake flour (120g)
  • 1 Tbsp unsweetened cocoa powder (6g)
  • 1/2 tsp baking soda (3g)
  • 1/4 tsp fine salt (2g)
  • 3 Tbsp unsalted butter, room temperature (38g)
  • 3/4 cup granulated sugar (150g)
  • 1 large egg, room temperature (56g)
  • 3 Tbsp canola or vegetable oil (42g)
  • 1 tsp vanilla extract (4g)
  • 1/2 tsp white vinegar (2g)
  • 1 squirt of red gel food coloring or 1 1/2 tsp liquid food coloring
  • 1/2 cup buttermilk, room temperature (120g)

Cream Cheese Buttercream Frosting

  • 1/2 cup + 5 Tbsp unsalted butter, room temperature (180g)
  • 1/4 cup full-fat cream cheese, room temperature (56g)
  • 1 tsp vanilla extract (4g)
  • 1/2 tsp fine salt (3g)
  • 3 cups powdered sugar (375g)
  • 1 Tbsp heavy cream or whipping cream (15g)

Additional Tools

Instructions

Red Velvet Cupcakes:

  1. Preheat the oven to 350°F / 175°C and line a standard-sized muffin tin with 12 cupcake liners.
  2. In a large mixing bowl, sift 1 cup of cake flour, 1 Tbsp cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
  3. Cream 3 Tbsp butter and 3/4 cup sugar together on medium speed for 2-3 minutes in the bowl of a stand mixer and whisk attachment or in a large bowl with a hand mixer.
  4. Mix in 1 large egg and mix on a medium speed until fully combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  5. Next, mix in 3 Tbsp oil, 1 tsp vanilla extract, 1/2 tsp vinegar, and a generous squirt of red gel food coloring on a medium-low speed.
  6. Add half of the dry ingredients and mix on low until just combined, then mix in 1/2 cup of buttermilk. Mix in the last half of the dry ingredients on a low speed, taking care not to over-mix the batter. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  7. Divide the batter evenly between 12 cupcake liners and bake for about 16-19 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pan halfway through to help the cupcakes bake evenly.
  8. Remove the cupcake pan from the oven and let them cool in the pan for 10 minutes.
  9. Carefully remove the cupcakes from the pan and place them on a wire rack to finish cooling.

Cream Cheese Buttercream Frosting:

  1. Beat 3/4 cup butter and 1/4 cup cream cheese on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
  2. Add 1 tsp vanilla extract and 1/2 tsp salt. Beat on a medium speed until the ingredients are fully incorporated.
  3. Mix in 3 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed.
  4. If the frosting is too thick, add cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  5. Place frosting in a piping bag fitted with an open star piping tip (like a Wilton 1M) frosting tip. Seal the top of the bag with a rubber band or clip and set aside.

Red Velvet Cupcake Decoration:

  1. Once the cupcakes are fully cooled, remove one cupcake from its liner and use a fork to crumble it into tiny pieces in a small bowl. If you don't want to crumble an entire cupcake, trim the tops off of a few cupcakes and crumble. Set aside.
  2. Pipe large swirls of buttercream frosting on top of each cupcake.
  3. Sprinkle the red velvet cupcake crumbs on top of the frosting and enjoy!

Notes

Making Mini Red Velvet Cupcakes

If you want to make mini red velvet cupcakes, this recipe can be baked in mini muffin tins! It makes about 36 mini cupcakes, and they only need to bake for 10-12 minutes at 350 F / 175 C.

Tips for Making the Best Red Velvet Cupcakes

  • Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
  • Once you add the flour, mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
  • Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
  • Bang your cupcake pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
  • Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bags easier to use.

Red Velvet Cupcake Variations

To make gluten free red velvet cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for and be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.

Making These Red Velvet Cupcakes in Advance & Storage Tips

Make your cupcakes in advance! If stored unfrosted in an airtight container, they can sit overnight at room temp, up to a week in the fridge, or up to 3 months in the freezer.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

Frosted cupcakes can sit out at room temperature for up to 3 hours or be stored in the fridge for up to 3 days in an airtight container. However, I find frosting them right before serving is best.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 410Total Fat 22gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 63mgSodium 249mgCarbohydrates 52gFiber 0gSugar 42gProtein 2g