Red Velvet Cupcakes Recipe

Who’s ready for a bite of bliss? These red velvet cupcakes are soft, moist, and topped with the fluffiest cream cheese frosting. They’re perfect for any celebration or even just because! Red velvet has that touch of chocolatey richness and vibrant color that makes these cupcakes look as amazing as they taste. Let’s dive in and make some deliciously dreamy cupcakes together!

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Ingredients

• 1 ¼ cups all-purpose flour – This gives our cupcakes a tender structure. Make sure to measure it correctly by spooning and leveling to avoid a dense texture.
• 1 cup granulated sugar – Adds the right amount of sweetness and helps create a light, fluffy crumb.
• 1 tablespoon unsweetened cocoa powder – Just a hint of cocoa for that signature red velvet flavor!
• ½ teaspoon baking soda – To give the cupcakes a gentle rise, making them light and airy.
• ½ teaspoon salt – Enhances all the flavors.
• ½ cup vegetable oil – Keeps the cupcakes moist without adding extra flavor.
• ½ cup buttermilk – The acidity in buttermilk is essential for that soft, tender crumb in red velvet. No buttermilk? Mix ½ cup milk with ½ tablespoon vinegar and let sit for 5 minutes.
• 1 large egg – Adds richness and structure to the cupcakes.
• 1 teaspoon white vinegar – Helps activate the baking soda and enhances the red color.
• 1 teaspoon vanilla extract – Brings a warm, sweet flavor to the cupcakes.
• 1 tablespoon red food coloring – Gives the cupcakes their classic red hue. Adjust the amount based on how vibrant you want the color.

For the Cream Cheese Frosting

• 8 oz cream cheese, softened – The star of the frosting, giving it a smooth, tangy flavor.
• ½ cup unsalted butter, softened – Adds creaminess and helps the frosting hold shape.
• 2 cups powdered sugar – Sweetens the frosting to perfection.
• 1 teaspoon vanilla extract – A touch of vanilla rounds out the flavor.

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How to Make Red Velvet Cupcakes

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. This step ensures all your dry ingredients are well combined for an even flavor.

Step 3: Combine Wet Ingredients

In a separate bowl, mix the oil, buttermilk, egg, vinegar, vanilla extract, and red food coloring. Whisk until smooth and fully combined. The red color should be vibrant!

Step 4: Mix the Batter

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, or the cupcakes may become dense.

Step 5: Fill the Liners

Fill each cupcake liner about two-thirds full with batter. This will give them enough room to rise without overflowing.

Step 6: Bake

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Step 7: Make the Frosting

In a large bowl, beat the softened cream cheese and butter together until creamy. Add powdered sugar, one cup at a time, mixing until smooth. Add the vanilla extract and beat until light and fluffy.

Step 8: Frost & Decorate

Once cupcakes are completely cool, pipe or spread the frosting generously on top. Garnish with a sprinkle of red velvet crumbs for an extra touch.

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Equipment Needed for This Recipe

• 12-cup muffin pan – To bake the cupcakes evenly.
• Mixing bowls – For combining the ingredients.
• Whisk – To mix the dry and wet ingredients thoroughly.
• Electric mixer – For making that fluffy cream cheese frosting.
• Piping bag (optional) – For beautifully swirled frosting on top.

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Frequently Asked Questions

Can I make these cupcakes without food coloring?

Absolutely! You can skip the food coloring for a natural look. The cupcakes will still have a slight reddish-brown hue from the cocoa powder.

Can I use regular milk instead of buttermilk?

Yes! If you don’t have buttermilk, mix ½ cup of milk with ½ tablespoon of vinegar or lemon juice and let it sit for a few minutes before using.

How do I store red velvet cupcakes?

Store these cupcakes in an airtight container in the refrigerator for up to 3-4 days. Let them come to room temperature before serving for the best flavor.

Can I freeze these cupcakes?

Yes, you can! Freeze the unfrosted cupcakes for up to 2 months. When ready to enjoy, thaw them overnight in the fridge and frost fresh.

What can I use if I don’t have a piping bag?

A plastic zip-top bag with a corner snipped off works great for frosting. Or, simply use a knife to spread it on top!

How can I make the frosting less sweet?

Try adding a pinch of salt to balance the sweetness, or use slightly less powdered sugar if you prefer.

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Conclusion

I hope you loved making these red velvet cupcakes as much as you’ll love eating them! They’re rich, moist, and the cream cheese frosting is a dream. Perfect for sharing with friends, or saving all to yourself! Don’t forget to share this recipe with friends on Facebook using the share buttons below or save it on Pinterest to make again later.

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