This recipe will show you how to make the best red velvet cupcakes with cream cheese frosting from scratch that melts in your mouth. Perfect for Valentine’s Day treats, Christmas parties, birthdays, or any time during the year to fill your red velvet cupcake craving! You won’t be able to stop with just one! Yields: 24 cupcakes
Red velvet is a popular cake flavor and these red velvet cupcakes are to die for! The cupcake is moist, has that cocoa flavor, and has melt-in-your-mouth cream cheese frosting.
I seem to be known for my red velvet cupcakes. Not only did I bring them for each semester we completed of clinical in nursing school, but somehow, it also became a tradition that I have brought them arranged in a basket to every memorial and funeral service I attend. My in-laws also love red velvet cupcakes so they get made several times a year, just because!
Needless to say, these cupcakes are classic and they’re perfect for gatherings, birthdays, baby or wedding showers, holidays, and all celebrations!
What is Red Velvet?
Red velvet is a cake that has been mixed with cocoa, white vinegar, and buttermilk.
What Makes it Red?
Traditionally, the cake was mixed with beetroot that gave it a rich red color to enhance the darker maroon color from the cocoa being mixed.
These days, most have steered away from beets in their red velvet cake recipe, and instead opt for red food coloring to give the cake vibrancy.
Ingredients for Red Velvet Cupcakes
- Butter
- Granulated Sugar
- Eggs
- Pure Vanilla Extract
- Buttermilk
- White Vinegar
- Cake Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Red Food Coloring
For the Cream Cheese Frosting
- My favorite melt-in-your-mouth cream cheese frosting recipe!
What tip do you use for decorating cupcakes?
I used Wilton’s 2D tip for these cupcakes, but you can also use 1M which is a slightly more open star.
How do you pipe a cupcake?
Cakes by Lynz’s piping tutorials on YouTube are great for beginners. She explains the basics of cupcake decorating and how to get started with piping frosting. She has other great videos on all different kinds tips and tricks.
Pro Tip: Oil & Butter
I have tried making red velvet cupcakes with only butter and the cake turns out so much drier. Oil adds noticeable moisture to the cupcakes while butter adds in its own buttery rich flavor. It’s best to use a mixture of both oil and butter for this cake batter.
Enjoy!
The Best Red Velvet Cupcakes
Course: DessertCuisine: American2
Dozen10
minutes14
minutesThis recipe will show you how to make the best red velvet cupcakes with cream cheese frosting from scratch that melts in your mouth. Yields: 24 cupcakes
Ingredients
- Red Velvet Cupcakes
1/4 cup Unsalted Butter
1/2 cup Vegetable or Canola Oil
1 1/2 cups Granulated White Sugar
2 Large Eggs
1 tsp Pure Vanilla Extract
1 cup Buttermilk
1 tsp White Vinegar
2 1/2 cups Cake Flour (can substitute with all-purpose flour)
2 tbsp Unsweetened Cocoa Powder
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
3 tbsp Red Food Coloring
- Frosting
Cream Cheese Frosting – Try my favorite homemade recipe!
Directions
- Preheat oven to 350 degrees Fahrenheit. Prepare regular-sized muffin pans with cupcake liners.
- Cream butter and sugar together in a mixer or in a medium-sized bowl with a hand mixer. Add eggs one at a time to the mixer. Add oil, vanilla, and vinegar. Sift dry ingredients together into a bowl.
Alternate adding buttermilk and dry ingredients into the mixing bowl and mix well after each addition. - Add red food coloring to cupcake batter and blend. Spoon about 3 tablespoons of batter in each cupcake liner in the muffin pans.
- Place pans in the oven and bake for 14-16 minutes, until the tops spring back when you lightly touch them, or a toothpick comes out clean. Remove from the oven and place on cooling racks.
Allow to fully cool before frosting with cream cheese frosting.
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