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Red Velvet Cupcakes

A light yet decadent cake topped with a velvety cream cheese frosting makes these Red Velvet Cupcakes the BEST! Chocolate, vanilla and tang!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 24
Calories: 359 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 2 ½ cups flour
  • 2 tablespoons dutch processed cocoa powder
  • 1 teaspoon fine sea salt
  • 1 ½ teaspoons baking powder
  • ½ cup unsalted butter , softened
  • 1 ½ cups sugar
  • 2 large eggs , room temperature
  • 1-2 teaspoons red food coloring *
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons water
  • 1 ½ teaspoons white vinegar
  • 1 teaspoon baking soda
Cream Cheese Frosting
  • 16 ounces cream cheese , softened
  • ½ cup unsalted butter , softened and cut into cubes
  • 6-8 cups powdered sugar
  • 1/4 teaspoon fine sea salt
  • 1-2 teaspoons clear vanilla extract **

Instructions

Cupcakes:
    Cup of Yum
  1. Preheat oven to 350 degrees and line 24 cupcake tins with liners.
  2. In a medium bowl, sift together flour, cocoa powder, fine sea salt and baking powder. Set aside.
  3. In a medium bowl or bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
  4. Add eggs and vanilla extract, mix well.
  5. Add desired amount of food coloring and mix until no streaks remain.
  6. Gradually add dry ingredients alternating with buttermilk and water until combined, but do not overmix.
  7. In a small bowl, combine vinegar and baking soda, add to batter and mix.
  8. Evenly divide into cupcake liners.
  9. Bake for 15-18 minutes or until they pass the toothpick test.
  10. Remove and allow to fully cool before frosting.
Cream Cheese Frosting:
  1. In a large mixing bowl using an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth.
  2. Add cut butter, beating butter until smooth and combined.
  3. Gradually add powdered sugar, mixing in between each addition until smooth.
  4. Add vanilla and fine sea salt, mixing until combined.
  5. Generously frost cupcakes with an offset knife or place into a piping bag with desired decorating tip and pipe on. If you plan to pipe frosting into tall tips, you might need to double the cream cheese frosting.
  6. If you've tried this recipe, come back and let us know how it was!

Notes

  • *Find "not taste" red food coloring or "red velvet" food coloring, both of which has virtually no taste. Regular red food coloring, whether liquid or gel, has a bitter aftertaste. **Clear vanilla is flavored and not real vanilla, but allows the frosting to remain and fluffy white. You can use regular brown extract, but it will be a little more cream colored. You can also opt to use clear vanilla flavoring in the cake.

Nutrition Information

Calories 359kcal (18%) Carbohydrates 54g (18%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 56mg (19%) Sodium 246mg (10%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 43g (86%) Vitamin A 526IU (11%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 359

% Daily Value*

Calories 359kcal 18%
Carbohydrates 54g 18%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 56mg 19%
Sodium 246mg 10%
Potassium 90mg 2%
Fiber 1g 4%
Sugar 43g 86%
Vitamin A 526IU 11%
Calcium 48mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.