Red Velvet Cupcakes are moist and fluffy with flavors of chocolate and vanilla. They’re topped with a tangy vanilla cream cheese frosting and they’re perfect for any celebration!

Red velvet cupcakes on wicker pedestal

For most people, Valentine’s Day means hearts, flowers, boxes of chocolate and dinner out…but  not for me. 

My husband and I don’t really celebrate Valentine’s Day.  To me, it’s the worst day of the year to go out to eat, and I’d rather get flowers on a regular old day, not when they’re over priced.

My idea of the perfect Valentine’s Day is eating a nice meal in and hanging out with my family. 

Of course, the meal includes a delicious treat like these Red Velvet Cupcakes!

I didn’t understand the hype of red velvet cake until I took my first bite about 5 years ago.  I’ve never been on board with baked goods containing artificial color, so it took me a long while to try it.  

Red is my favorite color, so that helped a little. 🙂

Now I can’t get enough, so I also created red velvet brownies and red velvet macarons so that I can get my fix a variety of ways. 🙂

angled overhead shot of red velvet cupcakes on marble server

Why you’ll love this recipe:

  • Red velvet cupcakes are light and fluffy, with the perfect combination of chocolate and vanilla flavor and a sweet, tangy cream cheese frosting.
  • They’re easy to make and take about 30 minutes of prep time.
  • They’re festive, delicious and perfect for holidays and special occasions.

Recipe ingredients

  • All purpose flour. No cake flour is necessary! These red velvet cupcakes come together with all purpose flour, which you probably already have in your pantry.
  • Cocoa powder. A bit of cocoa powder gives these cupcakes a mild chocolate flavor that red velvet cupcakes are known for.
  • Salt. Enhances the flavors in the cupcakes and balances out the sweetness.
  • Unsalted butter. It’s important that the butter is softened to room temperature before beating. Speed up the process by cutting the butter into small chunks. If you only have salted butter on hand, do not add additional salt to the cupcakes.
  • Granulated sugar. This is used to sweeten the cupcakes.
  • Egg. Be sure to use large egg and that it’s room temperature. Speed up the process by placing the egg in lukewarm water at room temperature.
  • Buttermilk. Buttermilk is acidic and reacts with the baking soda, resulting in light, fluffy cupcakes. Make homemade buttermilk by combining regular milk with 1 tablespoon lemon juice or vinegar and let stand 5-10 minutes until soured.
  • Red gel paste color. This is responsible for the beautiful red hue. See affiliate link in the recipe for the exact brand that I used.
  • Pure vanilla extract. Adds vanilla flavor to the cupcakes.
  • Baking soda. Provides leavening to the cupcakes.
  • Cream cheese. Be sure to use softened cream cheese for the frosting.
  • Powdered sugar. This is used to sweeten the frosting.

red velvet cupcakes with paper liner removed

How to make this recipe

This red velvet cupcake recipe is extremely easy to make following the instructions below.

Pro tip: Place the butter, egg, buttermilk and cream cheese on the counter to allow them to come to room temperature before starting, and gather all of your ingredients before you start as the process goes quickly.

See the recipe card below for full instructions.

How to make red velvet cupcakes process collage 1
How to make red velvet cupcakes process collage 2
  1. Whisk the flour, cocoa powder and salt together in medium bowl.
  2. Cream the butter and sugar at medium high speed until light and fluffy.  Add the egg, mixing on low speed just until incorporated. 
  3. Combine the buttermilk with the red coloring and vanilla, stirring well. 
  4. Add 1/3 of the flour to the butter mixture, followed by one third of the milk, and mix on low. Repeat, adding the remaining flour and milk in 1/3’s, scraping down the bowl as needed. 
  5. In a small bowl, add the baking soda to the vinegar, which will fizz up.
  6. Mix thoroughly and add this reaction to the batter, beating on low speed just until incorporated.
How to make red velvet cupcakes process collage 3
Red velvet cupcakes after decorating
  • Divide the batter evenly between the (12) cavities. 
  • Bake at 350 degrees for 18-22 minutes or until the cake springs back when pressed gently, checking for doneness after 15 minutes.  Remove from heat and cool completely.
  • Prepare the frosting.  Beat the cream cheese and butter until smooth, then add the sifted powdered sugar and vanilla and beat 3 minutes or until light and fluffy.
  • Frost the cupcakes.  When the cupcakes have cooled completely, pipe or spread the frosting on them.

FAQs

What is red velvet cake?

Red Velvet Cake has a red hue and a crumb that’s soft and smooth like velvet (hence the name). 
The cake includes a small amount of cocoa powder, which is just enough to lend a dark red brown color.  Food coloring wasn’t added originally, but sometimes beetroot was used to provide a deeper red color to the cake.
Today, food coloring or beetroot are widely used to enhance the color of the cake.
The addition of buttermilk and vinegar also set this cake apart.  Together they add more flavor and help give the cake it’s nice, soft texture.

What is the flavor of red velvet cake?

Red velvet cake isn’t chocolate cake and isn’t quite vanilla….it’s a hybrid if you will.  A small amount of cocoa powder gives the cake a mild cocoa flavor, yet it still tastes like vanilla.  
 
The cake is typically frosted with cream cheese frosting, which adds a wonderful tangy flavor.
These flavors work together so perfectly, and are what makes these red velvet cupcakes so special.

Recipe notes

  • Pro tip: Place the butter, egg, buttermilk and cream cheese on the counter to allow them to come to room temperature before starting, and gather all of your ingredients before you start as the process goes quickly.
  • Store red velvet cupcakes in an air tight container in the refrigerator for up to 3 days. For best results, serve at room temperature.
  • I used a Wilton 1M piping tip to pipe my frosting.
  • Place your egg in a bowl of warm water for a few minutes (not hot!) to bring to room temperature more quickly, and cut the butter into cubes so that it softens faster!
red velvet cake cut in half with paper liner removed

More cake recipes you’ll love!

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Red velvet cupcakes on marble board

Red Velvet Cupcakes

Servings: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Red Velvet Cupcakes is a classic red velvet cupcake recipe topped with a tangy vanilla cream cheese frosting.  They're light, fluffy and perfect for any celebration!
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Ingredients

For the cupcakes:

  • 1 1/3 cups all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 3/4 cup buttermilk room temperature
  • 1 tablespoon red gel paste coloring
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon apple cider or white vinegar

For the Vanilla Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • 6 tablespoons unsalted butter at room temperature
  • 3 cups confectioner’s sugar sifted
  • 1 teaspoon pure vanilla extract or vanilla bean paste

Equipment

Instructions 

Prepare the cupcakes:

  • Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
  • Whisk the flour, cocoa powder and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed for 3-5 minutes, or until light and fluffy. Add the egg on low speed, beating just until incorporated. Scrape down the sides of the bowl as necessary.
  • Place the buttermilk, red gel paste and vanilla extract in a glass measuring cup and stir well to combine.
  • Add 1/3 of the flour, followed by one third of the milk, and mix on low. Repeat, adding the remaining flour and milk in 1/3’s, scraping down the bowl as needed.
  • In a small bowl, add the baking soda to the vinegar, which will fizz up. Mix thoroughly and add this reaction to the batter, beating on low speed just until incorporated.
  • Divide the batter evenly between each muffin cavity and bake for 18-22 minutes (check after 15 minutes), or until a toothpick comes out clean.
  • Transfer the pan to a wire rack and cool in the pan 10 minutes. Remove from the pan and cool completely.

Prepare the frosting:

  • Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium high speed until smooth. Add the confectioner’s sugar, vanilla extract or vanilla bean paste and a pinch of salt, and mix on low until incorporated, then on medium high for about 3 minutes, until light and creamy.
  • Pipe or spread the frosting on the cupcakes when they are completely cool.

Notes

    • Pro tip: Place the butter, egg, buttermilk and cream cheese on the counter to allow them to come to room temperature before starting, and gather all of your ingredients before you start as the process goes quickly.
    • Store red velvet cupcakes in an air tight container in the refrigerator for up to 3 days. For best results, serve at room temperature.
    • I used a Wilton 1M piping tip to pipe my frosting.
    • Place your egg in a bowl of warm water for a few minutes (not hot!) to bring to room temperature more quickly, and cut the butter into cubes so that it softens faster!
 

Nutrition

Serving: 1cupcake, Calories: 377kcal, Carbohydrates: 58g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 55mg, Sodium: 255mg, Fiber: 1g, Sugar: 45g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
Keyword: cream cheese frosting, red velvet cupcake recipe, red velvet cupcakes
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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