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Red Velvet Cupcakes Recipe

These delightful red velvet cupcakes are perfectly soft and flavorful, showcasing a light cocoa essence and a rich red hue. Topped with a smooth, tangy cream cheese frosting, they make an ideal treat for special occasions or any celebration.
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Course: Dessert
Cuisine: American
Keyword: Red Velvet Cupcakes Recipe
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Servings: 12 cupcakes

Ingredients

For the Cupcakes:

  • 5 tablespoons 70 g unsalted butter, softened
  • 3/4 cup 150 g granulated sugar
  • 1 cup + 2 tablespoons 141 g all-purpose flour, spooned and leveled
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 1/2 tablespoons 8 g Dutch-process cocoa powder
  • 1/2 cup 120 ml buttermilk, at room temperature
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons red gel food coloring

For the Cream Cheese Frosting:

  • 1/2 cup 112 g unsalted butter, softened
  • 4 ounces 114 g cream cheese, cold
  • 2 cups 260 g powdered sugar, sifted
  • Sprinkles for decoration (optional)

Instructions

For the Cupcakes:

  • Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
  • In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt, then set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on high speed until light and fluffy, approximately 1-2 minutes.
  • Add the egg, egg yolk, and vanilla to the creamed mixture, beating on medium speed until the color is pale and texture is smooth.
  • On low speed, alternate between adding the dry flour mixture and the buttermilk to the batter, mixing until just combined and smooth. Be sure to scrape down the sides of the bowl as needed.
  • Gently fold in the red gel food coloring until evenly distributed in the batter.
  • Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

  • In a mixing bowl, beat the softened butter with an electric mixer on high speed until pale and fluffy, about 5-10 minutes.
  • Add the cold cream cheese, mixing on medium-high speed until combined with the butter.
  • Gradually sift in the powdered sugar, beating on low speed initially and then increasing to high speed until the frosting becomes smooth and fluffy.

Assembling the Cupcakes:

  • Once the cupcakes have cooled, transfer the cream cheese frosting to a piping bag with a decorative tip.
  • Pipe the frosting generously onto each cupcake, then garnish with sprinkles if desired.
  • Serve and enjoy, storing any leftovers in an airtight container for up to three days.

Notes

Store leftover cupcakes in an airtight container for up to three days to maintain freshness.