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Red Velvet Cupcakes

Red Velvet Cupcakes are the epitome of moist, buttery, and tender perfection, with a red velvet flavor that can’t be beat. Topped with a quick and luscious cream cheese frosting, these cupcakes are ideal for Valentine’s Day or any celebration!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 cupcakes
Course: Dessert
Cuisine: American

Ingredients

For the cupcakes:
  • 1/4 cup (56 grams) plain hot coffee or boiling water
  • 2 tablespoons (12 grams) unsweetened natural cocoa powder
  • 1 cup + 2 tablespoons (140 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground cinnamon, optional
  • 1 cup (200 grams) granulated sugar
  • 1/4 cup (55 grams) fresh vegetable oil
  • 1/2 stick (57 grams) unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/2 cup (119 grams) buttermilk, at cool room temperature (67°F)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons red gel food coloring
  • 1/2 teaspoon distilled white vinegar
For the cream cheese frosting:
  • 5 ounces (151 grams) cream cheese, at cool room temperature
  • 5 ½ tablespoons (77 grams) unsalted butter, at cool room temperature
  • ¾ teaspoon vanilla extract
  • 1 ⅓ cup (167 grams) powdered sugar, sifted*

Instructions

For the cupcakes:
    Cup of Yum
  1. Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
  2. In a glass measuring cup or small bowl, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the egg and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla, and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated. Batter will be thin.
  5. Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Lightly tap the bottom of the pan against the counter several times to release any air bubbles.
  6. Bake until cupcake tops are no longer sticky to the touch and a cake tester or toothpick comes out clean, about 17-20 minutes. It’s normal for the tops to look slightly spongy.
  7. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from the pan to cool completely, about 1 hour.
Make the frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom and sides of the bowl to ensure no clumps remain. Add in the vanilla and beat until combined. On low speed, gradually add in the sifted powdered sugar and beat until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.

Notes

  • *For decorative piping, add about 3/4 cup (94 grams) additional powdered sugar, or until desired consistency is reached.