Red Velvet Cupcakes

Red velvet cupcakes are a delightful treat featuring a soft, moist crumb with a subtle cocoa flavor and a vibrant red hue. These cupcakes are often topped with a rich cream cheese frosting, creating a perfect balance of sweetness and tang. They are ideal for celebrations, special occasions, or simply as an indulgent dessert.

Why You’ll Love This Recipe

These red velvet cupcakes are light, fluffy, and beautifully colored, with just the right hint of chocolate. They are easy to make, bake evenly, and pair wonderfully with a smooth cream cheese frosting. Perfect for birthdays, holidays, or afternoon tea, they bring elegance and deliciousness to any gathering.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking soda

• Salt

• Eggs

• Vegetable oil

• Buttermilk

• Red food coloring

• White vinegar

• Vanilla extract

• Cream cheese (for frosting)

• Unsalted butter (for frosting)

• Powdered sugar (for frosting)

directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

3. In a separate large bowl, beat the eggs and sugar until light and fluffy. Add the oil, buttermilk, red food coloring, vinegar, and vanilla extract, mixing until well combined.

4. Gradually add the dry ingredients to the wet mixture, stirring until smooth and lump-free.

5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

7. Remove from the oven and allow cupcakes to cool completely on a wire rack before frosting.

8. For the frosting, beat cream cheese and butter until creamy, then add powdered sugar and vanilla, mixing until fluffy.

9. Frost the cooled cupcakes and serve.

Servings and timing

This recipe makes about 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18–20 minutes
Cooling and frosting time: 30 minutes

Variations

• Use beetroot puree instead of artificial food coloring for a natural red hue.

• Add a pinch of cinnamon for a warm spice note.

• Swap cream cheese frosting for whipped cream frosting for a lighter topping.

• Make them mini-sized for bite-sized treats.

storage/reheating

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture and flavor. Frosted cupcakes are best not reheated, but unfrosted cupcakes can be warmed briefly in the microwave for 10–15 seconds if desired.

FAQs

How do I get a vibrant red color without artificial food coloring?

You can use beetroot puree or natural food coloring derived from vegetables for a more natural red hue.

Can I make these cupcakes without buttermilk?

Yes, you can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Why is vinegar used in red velvet cupcakes?

Vinegar reacts with baking soda to create a lighter, fluffier texture and helps enhance the red color.

Can I freeze red velvet cupcakes?

Yes, unfrosted cupcakes can be frozen for up to 3 months. Thaw them at room temperature before frosting and serving.

Can I use butter instead of oil?

Yes, melted butter can be substituted, but the texture may be slightly denser compared to oil-based cupcakes.

How do I keep cupcakes moist?

Avoid overbaking, use oil in the batter, and store them in an airtight container to retain moisture.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour.

How long can I leave frosted cupcakes out?

Frosted cupcakes with cream cheese should not be left out for more than 2 hours due to dairy content.

What type of cocoa powder works best?

Unsweetened natural cocoa powder works best, but Dutch-processed cocoa can be used for a deeper chocolate flavor.

Can I double this recipe?

Yes, the recipe can be doubled to make 24 cupcakes; adjust baking time slightly if necessary.

Conclusion

Red velvet cupcakes are a timeless classic that combine a stunning appearance with an irresistible taste. Whether served at a festive celebration or enjoyed as an afternoon treat, these cupcakes deliver the perfect combination of cocoa flavor, tender texture, and creamy frosting. With simple ingredients and straightforward steps, this recipe is sure to become a favorite in your baking collection

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