Go Back
–+ servings
moist chocolate tinted red cupcakes

Red Velvet Cupcakes

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small bowl
  • 1 Electric mixer or whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 toothpick

Ingredients
  

  • 1 1/4 cup all-purpose flour sifted
  • 2 tablespoon unsweetened cocoa powder sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1 tablespoon red liquid food coloring
  • 1 teaspoon white vinegar
  • 8 ounce cream cheese softened for frosting
  • 1/4 cup unsalted butter softened for frosting
  • 1 3/4 cup powdered sugar sifted for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In another bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • In a small bowl, stir together the buttermilk, red food coloring, and vinegar until evenly combined.
  • Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
  • Pour in half of the buttermilk mixture and mix gently, then repeat alternating dry and wet ingredients, ending with the dry, mixing just until a smooth batter forms.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the pan and let them cool completely on the wire rack, about 25 minutes.
  • While the cupcakes cool, beat the cream cheese and 1/4 cup softened butter together until smooth and creamy.
  • Gradually add the powdered sugar, vanilla extract, and pinch of salt, beating until the frosting is thick, smooth, and spreadable.
  • Once the cupcakes are completely cool, frost them with the cream cheese frosting using a spatula or piping bag.

Notes

For best results, ensure all refrigerated ingredients are at room temperature so the batter and frosting mix smoothly, avoid overmixing once the flour is added to keep the cupcakes tender, and use gel food coloring instead of liquid if you want a deeper red without thinning the batter; if you live in a very warm climate, chill the frosted cupcakes for 15–20 minutes before serving so the frosting sets slightly, and store leftover cupcakes covered in the refrigerator for up to three days, bringing them back to room temperature before eating for the best texture and flavor.
Tried this recipe?Let us know how it was!