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Red Velvet Cupcakes

Try this easy red velvet cupcake recipe for moist, fluffy cupcakes with a tangy cream cheese frosting. Perfect for any celebration, with step-by-step instructions and frosting options.
Author: Margaret

Ingredients

Cupcake:

  • 1 1/4 cups 160g all-purpose flour
  • 1 cup 200g granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 120ml vegetable oil
  • 1/2 cup 120ml buttermilk, room temperature
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1-2 teaspoons red food coloring liquid or gel (adjust for desired color intensity)

Frosting:

  • 1 cup 230g unsalted butter, room temperature
  • 8 oz 225g cream cheese, softened
  • 4 cups 500g powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Preheat the Oven and Prepare the Cupcake Tin

  • Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure an easy cleanup.

Mix the Dry Ingredients

  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk the ingredients together until well combined and free of any clumps.

Combine the Wet Ingredients

  • In a separate bowl, whisk the vegetable oil, buttermilk, egg, vanilla extract, and vinegar until smooth. This mixture will add moisture and flavor to the cupcakes.

Add the Red Food Coloring

  • To achieve that classic red velvet color, stir in the red food coloring. You can adjust the amount based on how vibrant you want the color to be. Gel food coloring typically gives a more intense color with less product, while liquid food coloring may require more.

Mix Wet and Dry Ingredients Together

  • Slowly add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth and fully combined. Be careful not to overmix, as this can result in dense cupcakes.

Fill the Cupcake Liners

  • Spoon the batter into the cupcake liners, filling each about two-thirds full. This will give the cupcakes enough room to rise without overflowing.

Bake the Cupcakes

  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the tin from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting

  • While the cupcakes are cooling, it’s time to make the frosting. In a large bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, while continuing to beat the mixture on low speed. Once all the sugar has been incorporated, add the vanilla extract and a pinch of salt. Increase the speed to high and beat for 2-3 minutes until the frosting is light and fluffy.

Frost the Cupcakes

  • Once the cupcakes are completely cool, use a piping bag or a spatula to frost them with the cream cheese frosting. You can swirl the frosting on top or spread it smoothly—it’s all about your personal style. Decorate with sprinkles, crumbs, or edible pearls for an extra touch.