Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 cupcakes
Ingredients: 1⅔ cups all-purpose flour; 2 teaspoons cocoa powder; 1 cup granulated sugar; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon kosher salt; ¾ cup unsalted butter; 3 large eggs; 2 tablespoons vanilla extract; ¾ cup buttermilk; Red food coloring; 1½ cups (3 sticks) unsalted butter; 1½ pounds (6 cups) confectioners sugar; 16 ounces cream cheese; 1 teaspoon vanilla extract; 1 pinch kosher salt

User Reviews

5.0

6,603 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
16 cupcakes
Calories
622 kcal
Course
Dessert
Cuisine
American

Red Velvet Cupcakes

Adam Gates

Report

Colorful, moist, and festive red velvet cupcakes combine with classic cream cheese frosting for the perfect easy-to-make individually-sized dessert.

Share:

I Made This!

4,952 people made this

Print

1,321 people printed this

Save this

3,961 people saved this

Ingredients

Servings

For the Cupcakes:

1⅔ cups all-purpose flour 200g
2 teaspoons cocoa powder
1 cup granulated sugar 200g
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup unsalted butter room temperature (170g)
3 large eggs room temperature
2 tablespoons vanilla extract
¾ cup buttermilk 180ml
Red food coloring

For the Cream Cheese Frosting:

1½ cups (3 sticks) unsalted butter room temperature (340g)
1½ pounds (6 cups) confectioners sugar sifted (720g)
16 ounces cream cheese room temperature (452g)
1 teaspoon vanilla extract
1 pinch kosher salt

Add to Shopping List

Instructions

For the Cupcakes:

Preheat the oven to 350°F. Place 16 cupcake papers in cupcake pans.
In a large bowl or the bowl of a stand mixer, sift the flour, sugar, cocoa powder baking powder, and baking soda tgoether. Add the salt and give it a whisk to combine.
Cut the room temperature butter into tablespoon-sized pieces then add to the dry ingredients. Using a paddle attachment, mix on low using until a sandy mixture forms.
In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring. (Use 1 to 2 tablespoons of liquid food coloring, or 5 to 6 drops of gel food coloring. More will give a richer red.)
Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed. Distribute the batter evenly into cupcake papers.
Bake for 15 to 20 minutes or until springy to the touch. Let cool for a few minutes in the pans then remove and cool completely on a wire rack.

For the Cream Cheese Frosting:

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, about 2 minutes.
Add the room temperature cream cheese, vanilla, and salt to the creamed butter. Beat together on medium speed until well combined. Scrape down the bowl.
With the mixer on low speed, add the sifted confectioners sugar a cup at a time. Mix until combined. If you’re wanting a stiffer buttercream, keep adding more sifted confectioners sugar until it’s the desired texture or chill the buttercream for a few minutes before piping.
Transfer the buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cooled cupcake.

Notes

Weigh the ingredients using a kitchen scale. A kitchen scale provides the most accurate measurement, especially for flour. Place the bowl of your mixer on the scale and use the tare function to zero out the weight. Set or hold the sifter over the bowl to easily measure each dry ingredient and save time!
Richer chocolate variation. If you prefer a stronger chocolate taste, you can add additional cocoa powder up to 2 tablespoons to the cupcake batter or you can substitute part of the cocoa powder with dark cocoa powder. Note that this will deepen the color and make the baked cupcakes appear less red. I recommended adding an addition tablespoon of milk if increasing the cocoa to 2 tablespoons.
Personalize the color. Use 1 to 2 tablespoons of liquid food coloring or 5 to 6 drops of gel food coloring to achieve a vibrant red color, or add more coloring for a richer red.
Avoid stains. Keep in mind that food coloring will stain hands, linens, and surfaces quickly, so replace the lid promptly and use a damp paper towel to wipe any drips or splatters.
Make your own sour milk. If you don’t have buttermilk, you can still make this recipe! Use whole milk and add a little less than 1 tablespoon of white vinegar or lemon juice to the milk and allow it to sit for a few minutes and curdle before using.
Add more confectioners’ sugar for stiffer frosting. If you like your cream cheese frosting to be stiffer, add additional confectioners’ sugar until the frosting is your ideal consistency.
Decorate with cupcake crumbles. Crumble one cupcake and use it to decorate the frosting. If you prefer a brighter red crumble garnish, add additional red food coloring to one cupcake before baking and stir to combine using a toothpick.

Nutrition Information

Show Details

Calories 622kcal (31%) Carbohydrates 67g (22%) Protein 5g (10%) Fat 38g (58%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 135mg (45%) Sodium 202mg (8%) Potassium 93mg (3%) Fiber 0.4g (2%) Sugar 56g (112%) Vitamin A 1270IU (25%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 16cupcakes

Amount Per Serving

Calories 622 kcal

% Daily Value*

Calories	622kcal	31%
Carbohydrates	67g	22%
Protein	5g	10%
Fat	38g	58%
Saturated Fat	23g	115%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	135mg	45%
Sodium	202mg	8%
Potassium	93mg	2%
Fiber	0.4g	2%
Sugar	56g	112%
Vitamin A	1270IU	25%
Calcium	71mg	7%
Iron	1mg	6%