Red Velvet Cupcakes
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These are the best red velvet cupcakes! They’re moist and delicious, with a hint of cocoa flavor, topped with silky-smooth, tangy cream cheese frosting. They’re perfect for Valentine’s Day, Christmas or any other special occasion!
Why You’ll Love These Perfect Red Velvet Cupcakes:
They’re super moist. Buttermilk makes these extra moist and gives them the best texture.
They’ve got the prettiest deep red color. Use gel food coloring and Dutch process cocoa powder for pretty, deeper red hues.
They’re topped with cream cheese frosting. Hands down the best frosting ever. Smooth, creamy and slightly tangy, it pairs perfectly with these cupcakes and makes every bite so delicious.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
Make sure all your wet ingredients for the cupcakes are room temperature. Room temperature ingredients will yield the best cupcake texture. Cold wet ingredients can make the cupcakes “gummy” or not rise as well.
For the cream cheese frosting make sure your butter is softened, but your cream cheese is cold. This will give you the best cream cheese frosting that will hold it’s form much better and won’t get “soupy” on you.
FAQs
How long will these cupcakes stay fresh for? They’ll stay fresh for up to three days in an airtight container. Store in the fridge then bring to room temperature before enjoying.
Can I use regular red food coloring? I recommend using gel food coloring for the deepest red color.
Can I use regular cocoa powder? You can, but Dutch process will give you a pretty, deeper red hue and a stronger chocolate flavor.
Ingredients
FOR THE CUPCAKES:
- 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
- 1 1/2 tbsp (8 g) cocoa powder, Dutch process
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 tbsp (70 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 1/2 tsp red gel food coloring
FOR THE CREAM CHEESE FROSTING:
- 1/2 cup (112 g) unsalted butter, softened
- 4 oz. (114 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- sprinkles for decorating (optional)
Instructions
FOR THE CUPCAKES:
Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Then set aside.
1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled,1 1/2 tbsp (8 g) cocoa powder, Dutch process,3/4 tsp baking powder,1/8 tsp baking soda,1/4 tsp salt
To a large bowl add the softened, unsalted butter and granulated sugar. Cream together with an electric mixer in high speed until fluffy, 1-2 minutes.
5 tbsp (70 g) unsalted butter, softened,3/4 cup (150 g) granulated white sugar
Then add in the egg, egg yolk and vanilla. Mix on medium speed until pale in color and smooth, 1-2 minutes.
1 egg, at room temperature,1 egg yolk, at room temperature,1 tsp vanilla
Alternate adding the dry ingredients and the buttermilk to the eggs/butter/sugar mixture on low speed until all is just combined and the batter is smooth. (Scrape down the sides of the bowl as necessary.)
1/2 cup (120 ml) buttermilk, at room temperature
Lastly fold in the red gel food coloring just until combined.
1 1/2 tsp red gel food coloring
Divide the batter among the liners. Each will be about 3/4 of the way full. Bake the cupcakes for 17-20 minutes, or until a toothpick comes out clean from the centers.
When the cupcakes are done baking let them cool in the pan for a 10 minutes, then transfer them to cooling rack to completely cool.
FOR THE CREAM CHEESE FROSTING:
Add the softened, unsalted butter to a bowl and beat with an electric mixer on high speed until pale in color and fluffy, 5-10 minutes.
1/2 cup (112 g) unsalted butter, softened
Then add in the cold cream cheese and mix on medium high speed until combined.
4 oz. (114 g) cream cheese, cold
Sift in the powdered sugar a cup at a time and mix on low then high speed until the frosting is smooth and fluffy.
2 cups (260 g) powdered sugar
ASSEMBLING THE CUPCAKES:
When the cupcakes are cooled, transfer the cream cheese frosting to a piping bag fitted with decorative tip.
Pipe a generous amount of frosting onto each cupcake.
Sprinkle with sprinkles and serve!
sprinkles for decorating (optional)
Store leftovers in an airtight container for up to three days.
Notes
Store left overs in an airtight container for up to three days.
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