Classic, elegant, and irresistibly indulgent — these Red Velvet Cupcakes are the perfect treat for any occasion. With their rich, velvety texture, subtle cocoa flavor, and signature red hue, they’re as beautiful as they are delicious. Topped with a luscious cream cheese frosting, each bite offers a dreamy balance of sweetness and tang that’s sure to impress family, friends, or guests at your next celebration.
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18–20 minutes
Cool Time: 30 minutes
Ingredients
For the Cupcakes:
1½ cups all-purpose flour
1 tbsp cocoa powder (unsweetened)
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp red food coloring (gel or liquid)
½ cup buttermilk, room temperature
½ tsp white vinegar
¼ tsp baking soda
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Instructions
1. Make the Cupcakes:
Preheat the oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy (about 3 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the red food coloring to the wet mixture and stir until fully combined.
In a small bowl, mix the buttermilk and vinegar together.
Alternately add the dry ingredients and buttermilk mixture to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
In a small bowl, mix the baking soda with the vinegar and fold it into the batter (it will bubble, which is normal).
Divide the batter evenly between the 12 cupcake liners (fill each about ¾ full).
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Cream Cheese Frosting:
Beat the softened cream cheese and butter together until smooth and creamy (2–3 minutes).
Gradually add powdered sugar, 1 cup at a time, until fully incorporated.
Stir in vanilla extract and a pinch of salt, then beat until fluffy (about 3–5 minutes).
If the frosting is too thick, add a tablespoon of milk to achieve your desired consistency.
3. Assemble the Cupcakes:
Once the cupcakes have cooled completely, frost with the cream cheese frosting using a piping bag or spatula.
Optional: Top with a few decorative sprinkles or a dusting of cocoa powder for an extra touch!
Tips & Variations:
For a richer flavor, add a little more cocoa powder or even a tablespoon of espresso powder to enhance the chocolate notes.
For extra red color, use gel food coloring, which gives a more vibrant hue.
Chill the frosting slightly if you want to pipe it more easily or achieve a stiffer texture.
To store: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Whether you’re baking for a festive event or simply treating yourself, these Red Velvet Cupcakes are a timeless favorite. Their soft, moist crumb and luxurious frosting make them truly unforgettable. Easy to prepare and even easier to love, this recipe brings joy in every bite — a delightful blend of flavor and flair that never goes out of style.