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