I learned a tiny technique that locks in the vivid red and clean crumb, and my Frosting For Red Velvet Cupcakes prevents bleeding and holds sharp piping.

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I never planned on loving a cupcake this scandalous but here we are. This Delicious Red Velvet Cupcake Recipe yields moist, slightly chocolatey bites thanks to unsweetened cocoa powder, and a creamy tang that hits just right when you top them with a silky cream cheese finish.

I kept the method simple so even folks who usually burn toast can feel like a baker for an hour. These are great for Red Velvet Cupcakes Frosting experiments or if you just want Red Velvet Recipes Easy to impress without showing off.

Try one, you might disappear into frosting and color.

Ingredients

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All purpose flour: gives structure, mainly carbs, little fibre, bland taste.
Granulated sugar: pure sweetner, all carbs, adds moisture, helps browning.
Unsweetened cocoa: deep chocolate flavor, tiny bit of fibre, slightly bitter.
Vegetable oil: fat source, makes cupcakes tender and moist, no protein.
Buttermilk: tangy, adds slight acidity and tenderness, reacts with baking soda.
Distilled white vinegar: boosts tang, helps rise with baking soda, no calories.
Red food coloring: purely cosmetic, zero nutrition, gives bold red color.
Cream cheese: rich, tangy, adds fat and some protein to frosting, its super creamy.
Powdered sugar: fine sweetener, gives structure and sweetness to frosting.

Ingredient Quantities

1 1/4 cups (160 g) all purpose flour

1 cup (200 g) granulated sugar

1 tablespoon unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/2 cup vegetable oil

1/2 cup buttermilk

1 tablespoon distilled white vinegar

1 teaspoon vanilla extract

1 to 2 tablespoons red food coloring (liquid)

8 ounces (225 g) cream cheese, softened

1/2 cup (115 g) unsalted butter, softened

3 cups (360 g) powdered sugar

1 teaspoon vanilla extract

pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners; set aside so everything’s ready when the batter is done.

2. In a medium bowl whisk together 1 1/4 cups (160 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt until evenly mixed.

3. In a separate bowl whisk 1 large egg, 1/2 cup vegetable oil, 1/2 cup buttermilk, 1 teaspoon vanilla extract and 1 to 2 tablespoons red food coloring (use more for a brighter color). Stir in 1 tablespoon distilled white vinegar last, it helps the rise so mix quick.

4. Pour the wet ingredients into the dry and fold gently with a spatula until just combined and smooth; dont overmix or cupcakes will get tough.

5. Divide batter among the liners, filling each about two thirds full for nice domes, then bake 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Let cupcakes cool in the tin 5 minutes, then transfer to a wire rack to cool completely before frosting; if you frost warm cakes the frosting will melt, trust me.

7. Make the cream cheese frosting by beating 8 ounces (225 g) softened cream cheese with 1/2 cup (115 g) softened unsalted butter until smooth, then add 3 cups (360 g) powdered sugar gradually, 1 teaspoon vanilla extract and a pinch of salt; beat until fluffy, chill briefly if it’s too soft to pipe.

8. Frost cooled cupcakes with a spatula or pipe a swirl, sprinkle with a few crumbs if you want a rustic look, and store in the fridge up to 3 days, bring to room temp before serving for best flavor.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 12-cup muffin tin + paper liners
3. Two medium mixing bowls
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula for folding
7. Electric hand mixer or stand mixer (for frosting)
8. Wire cooling rack
9. Toothpick (to test doneness)
10. Piping bag and tip or an offset spatula for frosting

FAQ

Q: Can I swap the buttermilk for something else? A: Yes, you can make a quick buttermilk by stirring 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice, let it sit 5 minutes until slightly curdled. Plain yogurt thinned with a little milk also works. The acidity is important so the baking soda reacts right, don't skip it.

Q: How much red food coloring should I use, and can I use natural color? A: Start with 1 tablespoon of liquid red, mix and add up to 2 tablespoons if you want a brighter red. If you use gel, start with 1 to 2 teaspoons. Beet juice or powdered beet will give a natural red but it can mute the flavor and often makes a deeper pink or brown after baking.

Q: How do I know when the cupcakes are done? A: Bake at 350 F (175 C) for about 18 to 22 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but not wet batter. If they're puffed and spring back lightly to the touch they're good.

Q: My cupcakes sink or crack, what went wrong? A: Common causes are overmixing the batter, too much leavening, or oven temp too hot. Measure flour by spooning into the cup and leveling, fold ingredients gently, fill liners about two thirds full, and avoid opening the oven in the first 12 minutes. Also make sure your baking powder and soda haven't expired.

Q: How long will the cream cheese frosting keep, and can I make it ahead? A: The cream cheese frosting keeps in the fridge up to 3 days in an airtight container. You can freeze it for up to 2 months, thaw in the fridge overnight and beat it again to restore texture. Let it come to cool room temperature before piping so it's not too stiff.

Q: Why does the red color sometimes turn brown or muddy after baking? A: Too much cocoa or using Dutch-processed (alkalized) cocoa can darken the batter, and overbaking makes the color dull. Also too much baking soda speeds up browning. Use natural unsweetened cocoa, don't overbake, and add enough food coloring to overcome the cocoa pigment.

Delicious Red Velvet Cupcake Recipe Substitutions and Variations

All purpose flour
- Cake flour — use 1:1 for a softer crumb, or make your own by replacing 2 tablespoons of AP flour per cup with 2 tablespoons cornstarch and sift well.
- Whole wheat pastry flour — substitute 1:1 for a nuttier, slightly denser cupcake; you might need 1-2 tablespoons extra liquid.
- Gluten free all purpose blend — use 1:1, but be sure the blend contains xanthan gum or add about 1/4 teaspoon per cup for structure.
Vegetable oil
- Melted unsalted butter — use equal amount, adds rich flavor, just let it cool a bit so it doesn’t cook the egg when mixed.
- Canola or light olive oil — equal amount, neutral flavor and works the same in texture.
- Coconut oil (mild) — equal amount, melt first; gives a faint coconut note that some people like.
Buttermilk
- Milk plus vinegar or lemon juice — for 1/2 cup mix 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice, let sit 5 minutes.
- Plain yogurt thinned with milk — use 1/2 cup yogurt plus 1-2 tablespoons milk to reach pourable consistency.
- Sour cream thinned with milk — same idea as yogurt, gives similar tang and richness.
Red food coloring (liquid)
- Gel or paste food coloring — much more concentrated, use about 1/3 the liquid amount (so 1 teaspoon gel for 1 tablespoon liquid) for same color without extra liquid.
- Beet juice or beet powder — natural option, start small since it can add an earthy note, about 1 tablespoon juice to begin with.
- Freeze dried berry powder (raspberry or strawberry) — adds color and fruity flavor, 1-2 tablespoons depending on intensity wanted.

Pro Tips

1) Use gel or paste red coloring when you can, not the watery liquid stuff. Gel gives a brighter color without thinning the batter, so you dont need a ton of dye and the texture stays right.

2) Bring the egg and dairy to room temp and fold the batter gently. Cold ingredients and overmixing = dense, flat cupcakes. A few flour streaks are okay, stop once it looks mostly smooth.

3) When you make the cream cheese frosting add the powdered sugar slowly and beat until silky, then chill briefly if it seems floppy. If you need to pipe clean swirls, pop the bowl in the fridge for 10 to 20 minutes and it firms up fast.

4) Bake on the center rack and resist opening the oven early, rotate the pan once if your oven has hotspots. Store cupcakes in the fridge because of the cream cheese, but bring them back to room temp before serving for the best flavor and texture.

Delicious Red Velvet Cupcake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I learned a tiny technique that locks in the vivid red and clean crumb, and my Frosting For Red Velvet Cupcakes prevents bleeding and holds sharp piping.

Servings

servings

Calories

465

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. 12-cup muffin tin + paper liners
3. Two medium mixing bowls
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula for folding
7. Electric hand mixer or stand mixer (for frosting)
8. Wire cooling rack
9. Toothpick (to test doneness)
10. Piping bag and tip or an offset spatula for frosting

Ingredients

1 1/4 cups (160 g) all purpose flour
1 cup (200 g) granulated sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup vegetable oil
1/2 cup buttermilk
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 to 2 tablespoons red food coloring (liquid)
8 ounces (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
3 cups (360 g) powdered sugar
1 teaspoon vanilla extract
pinch of salt

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners; set aside so everything's ready when the batter is done.
In a medium bowl whisk together 1 1/4 cups (160 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt until evenly mixed.
In a separate bowl whisk 1 large egg, 1/2 cup vegetable oil, 1/2 cup buttermilk, 1 teaspoon vanilla extract and 1 to 2 tablespoons red food coloring (use more for a brighter color). Stir in 1 tablespoon distilled white vinegar last, it helps the rise so mix quick.
Pour the wet ingredients into the dry and fold gently with a spatula until just combined and smooth; dont overmix or cupcakes will get tough.
Divide batter among the liners, filling each about two thirds full for nice domes, then bake 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cupcakes cool in the tin 5 minutes, then transfer to a wire rack to cool completely before frosting; if you frost warm cakes the frosting will melt, trust me.
Make the cream cheese frosting by beating 8 ounces (225 g) softened cream cheese with 1/2 cup (115 g) softened unsalted butter until smooth, then add 3 cups (360 g) powdered sugar gradually, 1 teaspoon vanilla extract and a pinch of salt; beat until fluffy, chill briefly if it's too soft to pipe.
Frost cooled cupcakes with a spatula or pipe a swirl, sprinkle with a few crumbs if you want a rustic look, and store in the fridge up to 3 days, bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.