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Homemade Red Velvet Cupcakes Recipe photo

Red Velvet Cupcakes Recipe

These Red Velvet Cupcakes are a feast for the eyes and the taste buds! Moist, tender, and topped with creamy frosting, they’re perfect for any celebration!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 6 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring
For the Cream Cheese Frosting:
  • 8 ounces cream cheese room temperature
  • 1 cup butter room temperature
  • 1/2 teaspoon salt
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Muffin tin
  • Cupcake liners
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
  2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
  3. Step 3: In another bowl, mix the buttermilk, vegetable oil, vinegar, vanilla extract, and red food coloring. Stir until fully combined.
  4. Step 4: Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
  5. Step 5: Using a spoon or a cookie scoop, fill each cupcake liner about two-thirds full with the batter.
  6. Step 6: Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Step 7: Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
  8. Step 8: In a large bowl, beat together the cream cheese and butter until creamy. Gradually add in the powdered sugar and salt, mixing until combined. Finally, stir in the vanilla extract.
  9. Step 9: Once the cupcakes are completely cool, use a piping bag or a knife to frost each cupcake generously with the cream cheese frosting.

Notes

  • For a fun twist, try adding chocolate chips to the batter.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
  • You can freeze the cupcakes without frosting for up to 3 months.