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sprinkles falling onto red velvet cupcake
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Easy Red Velvet Cupcakes Recipe

Beautiful burgundy moist crumb topped with a smooth cream cheese frosting these red velvet cupcakes are delicious bites of perfection. These easy cupcakes make the best dessert for any special occasion!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 cupcakes
Calories 436kcal
Author Takes Two Eggs

Ingredients

Red velvet cupcakes

  • ½ cup unsalted butter room temperature
  • 1 ½ cups granulated sugar
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 tablespoons cocoa powder
  • 1 teaspoon kosher salt
  • 1-2 drops Red food coloring
  • 1 tablespoon vinegar
  • 1 cup buttermilk room temperature

Cream Cheese Frosting

  • 1 ½ cup butter room temperature
  • 16 oz full-fat block cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

  • Preheat oven and prepare the cupcake pan. Preheat the oven to 350 degrees F. Line cupcake tin with cupcake paper
  • Cream the butter and sugar. In a stand mixer with a paddle attachment, cream your room temperature butter until light and airy. Slowly add in sugar and mix on medium until fluffy, about 5 minutes.
  • Mix in eggs and vanilla. While the mixer is on low, add eggs in one at a time. Then add vanilla extract.
  • Sift the dry ingredients. In a large bowl, sift the flour, baking soda, baking powder, cocoa powder and salt. Whisk to combine.
  • Mix wet ingredients. In a third bowl, whisk the red food coloring, vinegar and the buttermilk.
  • Slowly mix in wet and dry ingredient bowls into the butter and egg mixture. While the mixer is still on low, pour ½ of the dry flour mix and ½ of the wet buttermilk mix to the butter mixture until combined. Then repeat until all incorporated.
  • Fill the cupcake pan. Scoop into cupcake pan until 2/3 filled. This cake batter will rise pretty high. Try not to fill to the brim.
  • Bake. Bake for about 15-20 minutes or until the centers are springy to the touch and a toothpick comes out clean. Place on cooling rack for 10 minutes before removing from pan. Let the cupcakes cool completely before adding the frosting or the frosting will melt off.

Cream Cheese Frosting

  • Cream the butter until light and airy. Add the room temperature cream cheese. Add vanilla and a pinch of salt. Whip until creamy together.
  • Add the confectioners sugar one cup at a time. Mix until combined. If you want a stronger frosting, add more sifted powdered sugar until stiff. If you want a softer frosting add in milk 1 tbsp at a time.

Notes

  • Measure your flour correctly: adding too much flour is always the most common mistake. To properly measure your flour, fluff the flour with a spoon and gently pour it into your measuring cup. Then use a butter knife to level it off.
  • Sift the dry ingredients. When it comes to getting a soft evenly distributed velvety crumb it is crucial to distribute the baking soda/powder and to make sure there are no flour clumps.
  • Do not over mix the batter. When you over mix the batter you may overwork the gluten in the batter and create a dense and gummy cupcake. The trick is to stop mixing the moment the batter looks JUST combined.
  • The amount of food coloring is up to you. How red you want to go is entirely up to personal choice. Of course you can always omit the food coloring if you prefer too!
  • You can alter the consistency of the cream cheese frosting. This recipe calls for a firm cream cheese frosting. If you want to make the frosting even more firm, add more powdered sugar. Alternatively, if you want to soften the cream cheese frosting, add milk in 1 tbsp at a time.
  • Storage Instructions. The cupcakes can be made in advance and stored in a covered container at room temperature. However the frosting, must be stored in an airtight container in the refrigerator because it contains cream cheese. If the cupcakes are already frosted they must be refrigerated for up to 3 days.

Nutrition

Serving: 1g | Calories: 436kcal | Carbohydrates: 47g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 577mg | Fiber: 1g | Sugar: 26g