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    Home » Recipes » Desserts » Cupcakes » Red Velvet Cupcakes

    Red Velvet Cupcakes

    Published: February 23, 2019 · Modified: Sep 30, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Moist and fluffy red velvet cupcakes topped with a big dollop of cream cheese frosting are beyond delicious and so easy to make! You'll want to make a double batch because people will want seconds!!

    A photo of a group of red velvet cupcakes with a big dollop of cream cheese frosting.
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    A clipping of a red velvet cupcake on a cupcake stand with red velvet crumbles on top.

    There’s something so addictive about cream cheese frosting; sweetness is tempered with a bit of tang, the texture is creamy and luscious and it’s something you can whip up in a few minutes. I love this frosting on nearly everything but a slightly chocolatey cake creates a special combination known as red velvet!

    How to make red velvet cupcakes

    A photo showing steps on how to make red velvet cupcakes.

    1. To make the cupcakes; preheat the oven to 350 degrees and place cupcake papers in a cupcake pan. In a large bowl, sift the dry ingredients (including the sugar) into the bowl of a stand mixer and give it a whisk.
    2. In a separate bowl, whisk together the wet ingredients until they are well combined, then add some red food coloring. (The batter may be clumpy but do not worry).
    3. Cut the butter into tablespoon sized dollops and add it to the dry ingredients in the stand mixer and beat together. This should get you a sort of crumbly mixture.
    4. With your mixer running on low, add the wet ingredients to the dry mixture and mix until everything is incorporated.
    5. You may want to add a dash or two more of red food coloring until you reach the desired color.
    6. Distribute the batter evenly into the cupcake papers and bake for 15 to 20 minutes or until the cupcakes are golden and springy to the touch.
    7. For the cream cheese frosting; start off by sifting the confectioners sugar into a large bowl so there are not any lumps.
    8. Cream the room temperature butter in a standing mixer with a paddle attachment on medium speed until it is nice and smooth.
    9. Add the cream cheese and beat together until they’re combined then add the vanilla and salt. Slowly add the sifted confectioners sugar in cups and mix until combined.

    A red velvet cupcake with a bite taken out.

    pro tips for this recipe

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • Do not over-mix the batter! The key to a light fluffy cupcake is mixing until Just combined, otherwise you’ll activate the gluten in the flour and your cupcake will be dense and gummy.

    A top down photo of a red velvet cupcake with red crumbs on top the frosting.

    Frequently Asked Questions

    What do red velvet cupcakes taste like?

    Red velvet cupcakes will taste like cream cheese frosting with a slightly chocolatey cupcake base. Many recipes omit the cocoa powder so the red appears brighter but a traditional red velvet cake and cupcake will have some chocolate in the batter.

    Are they just chocolate flavor?

    Red velvet recipes will usually have buttermilk in the batter which reacts with the sodium bicarbonate to create a fluffier and lighter cake. The acid in the butter milk will react with the cocoa powder to create a slightly pink hue. Most modern recipes add red food coloring for a more vibrant base.

    How do you make them the easy way?

    The easiest way to make red velvet cupcakes would be to add some red food coloring to your favorite box cake mix and then whip up some cream cheese frosting for the top. Making a cupcake from scratch is hardly more effort than whipping up some prepackaged batter so I highly recommend going the from scratch route!

    How long do they keep?

    Unfrosted cupcakes will keep for 1-2 days in an airtight container at room temperature. You can freeze cupcakes for a few weeks as ling as they’re well wrapped. Because the cream cheese frosting has quite a bit of dairy product in it you should not leave a frosted cupcake out at room temperature for more than a few hours.

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    If you’ve tried this red velvet cupcake recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A close up photo of a red velvet cupcake sprinkled with crumbs on top of the frosting.
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    5 from 1547 votes

    Red Velvet Cupcakes

    Moist and fluffy red velvet cupcakes topped with decadent and delicious cream cheese frosting. These are a MUST MAKE recipe!!
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 16
    Calories 253kcal
    Author John Kanell

    Ingredients

    For the Cupcakes:

    • 1 2/3  cups all-purpose flour  215g
    • 2 tsp cocoa powder 5g
    • 1  cup granulated sugar  200g
    • 1/4  tsp  baking soda 1g, heaping
    • 1  tsp  baking powder 4g, heaping
    • 1/4  tsp  kosher salt 1g, heaping
    • 3/4  cup  unsalted butter 170g, room temperature
    • 3  eggs room temperature
    • 2  Tbsp  vanilla extract 30mL
    • 3/4 cup buttermilk 177mL
    • red food coloring

    For the Cream Cheese Frosting:

    • 3  sticks unsalted butter 340g, room temperature
    • 1 ½  lb  confectioners sugar 550g, sifted
    • 16  oz  cream cheese 455g, room temperature
    • 1  tsp  vanilla extract 5mL
    • 1  pinch  kosher salt

    Instructions

    For the Cupcakes:

    • Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
    • In a large bowl, sift the dry ingredients together (including the sugar). Give it a whisk to combine.
    • Cut the room temperature butter into tablespoon-sized pieces then add to the dry mixture then mix on low using a paddle attachment until a sandy mixture forms.
    • In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring.
    • Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed.
    • Distribute the batter evenly into cupcake papers.
    • Bake at 350F for 15-20 minutes or until springy to the touch.

    For the Cream Cheese Frosting:

    • Cream the butter. Sift confectioners sugar into a large bowl.
    • Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together.
    • Add the confectioners sugar a cup at a time. Mix until combined. If you’re wanting a stiffer buttercream, keep adding more sifted confectioners sugar until it’s stiff or chill the buttercream a bit before piping.
    • Transfer buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cupcake.

    Video

    Notes

    Add more cocoa powder for a stronger chocolate taste if you don't mind a darker less RED color. 
    You can store these cupcakes unfrosted at room temperature in a sealed container for 1-2 days.
    Frosting can be refrigerated and piped before serving.
    You can make one cupcake very red with extra food coloring and use that for the crumb decorations . This way the cupcakes can have less dye with all the visual pizazz! 

    Nutrition

    Serving: 1cupcake | Calories: 253kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 218mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 600IU | Calcium: 40mg | Iron: 0.9mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

     

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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