Classic Red Velvet Cupcakes with Creamy Cream Cheese Frosting
Red velvet cupcakes have always been one of those treats I come back to again and again. There’s something special about their deep red color, soft crumb, and that slight cocoa flavor paired with tangy cream cheese frosting.
I started making these Red Velvet Cupcakes for birthdays and small gatherings, but over time they became my go-to dessert whenever I want something reliable yet impressive. They feel fancy without being fussy, and the ingredients are ones I usually already have in my kitchen.
I love how these cupcakes bake up light and moist, with just the right balance of sweetness. Whether I’m baking for family or friends, these cupcakes never last long, and I’m always asked for the recipe.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and basic tools make this recipe great for beginners.
- Soft & Moist Texture: These cupcakes stay tender and fluffy without being dense.
- Classic Red Velvet Flavor: A perfect balance of cocoa, vanilla, and gentle tang.
- Everyday Ingredients: No specialty items—everything is easy to find.
- Perfect for Any Occasion: Ideal for birthdays, holidays, or casual desserts.
Red Velvet Cupcakes
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, mix oil and sugar until combined. Add egg and mix well.
- Stir in buttermilk, vanilla, vinegar, and food coloring.
- Gradually add dry ingredients and mix just until combined.
- Divide batter evenly into liners.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy.
- Frost cupcakes as desired.
Notes
- Store frosted cupcakes in the refrigerator for up to 3 days.
- Bring to room temperature before serving for best flavor.
- You can add a splash of lemon juice to the frosting for extra tang.
Pro Tips
- Use room-temperature eggs and buttermilk for a smoother batter.
- Don’t overmix once the flour is added to keep the cupcakes light.
- Measure cocoa powder carefully—too much can overpower the flavor.
- Gel food coloring gives a richer red color than liquid.
- Fill cupcake liners only two-thirds full to prevent overflow.
- Let cupcakes cool completely before frosting.
- Sift powdered sugar for a smooth, lump-free frosting.
- Chill frosted cupcakes slightly if the frosting feels too soft.
FAQs
Can I make Red Velvet Cupcakes without food coloring?
Yes, the flavor will be the same, but the color will be more brown than red.
What can I use instead of buttermilk?
Mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
Why are my cupcakes dry?
Overbaking or too much flour usually causes dryness.
Can I make these cupcakes ahead of time?
Yes, bake them a day ahead and frost before serving.
Can I freeze Red Velvet Cupcakes?
Unfrosted cupcakes freeze well for up to 2 months.
