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Red Velvet Cupcakes
5 from 6 votes

Red Velvet Cupcakes

These Red Velvet Cupcakes are so moist and tender with a light chocolate flavor.

Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
Servings: 24 cupcakes
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 1/2 cup butter room temperature
  • 1 ½ cups granulated sugar
  • 2 egg room temperature, large
  • 1-2 teaspoons red gel food coloring see notes
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder unsweetened
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup buttermilk
  • 2 tablespoons water
  • 1 1/2 teaspoons vinegar
  • 1 teaspoon baking soda
Cream Cheese Frosting
  • 16 ounces cream cheese room temperature
  • ½ cup butter room temperature
  • 6-8 cups powdered sugar sifted
  • 1-2 teaspoons vanilla extract see notes

Instructions

Cupcakes
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Place the cupcake liners in the cupcake pan.
  2. In a large bowl, add the butter and sugar. Using a hand mixer, beat on medium until light and fluffy
  3. Add the eggs, vanilla extract, and desired amount of food coloring. Beat until the eggs are incorporated. Scrape down the sides of the bowl.
  4. Add the flour, cocoa powder, salt, and baking powder to a medium bowl. Whisk until incorporated.
  5. Gradually add dry ingredients and buttermilk, alternating between the two and starting and ending with flour. Beat each addition until well combined.
  6. Add the water to the batter and mix well.
  7. Add the vinegar and baking soda to a small bowl. Mix to combine.
  8. Add the vinegar mixture to the batter and beat until combined.
  9. Fill the cupcakes about halfway with the red velvet cake batter.
  10. Place in the preheated oven and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Cream Cheese Frosting
  1. Add the cream cheese to a mixing bowl and beat until smooth.
  2. Add in the butter and continue to beat until incorporated.
  3. Add powdered sugar and vanilla extract. Beat until the frosting comes together and the powdered sugar is incorporated.
  4. Frost the cupcakes. To make tall swirls, add the frosting to a piping bag fitted with a Wilton 1M tip and pipe tall swirls on top of the cupcakes, and sprinkle with festive sprinkles.

Notes

  • * Using no-taste red food coloring is best because it can be bitter tasting. ** To keep the frosting white. use clear vanilla extract.