Red Velvet Cupcakes

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These red velvet cupcakes are incredibly moist and delicious with a hint of cocoa flavor, topped with silky-smooth, tangy cream cheese frosting. They’re perfect for Valentine’s Day, Christmas, or any special occasion!


  • Super Moist: Buttermilk keeps these cupcakes extra moist with a perfect texture.
  • Beautiful Color: Gel food coloring and Dutch process cocoa powder give these cupcakes a deep, gorgeous red hue.
  • Delicious Frosting: Cream cheese frosting is smooth, creamy, and slightly tangy, making every bite irresistible.

Red Velvet Cupcakes

Prep Time 15 minutes
Cook Time 19 minutes
Course Dessert
Servings 12 cupcakes


**For the Cupcakes:**

  • 1 cup + 2 tablespoons 141 g all-purpose flour
  • 1 ½ tablespoons 8 g Dutch process cocoa powder
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • ¼ teaspoon salt
  • 5 tablespoons 70 g unsalted butter, softened
  • ¾ cup 150 g granulated sugar
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup 120 ml buttermilk, at room temperature
  • 1 ½ teaspoons red gel food coloring

**For the Cream Cheese Frosting:**

  • ½ cup 112 g unsalted butter, softened
  • 4 oz. 114 g cream cheese, cold
  • 2 cups 260 g powdered sugar
  • Sprinkles for decorating optional


**For the Cupcakes:**

  • Preheat the oven to 350°F. Line a cupcake pan with 12 liners and set aside.
  • In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 1-2 minutes.
  • Add the egg, egg yolk, and vanilla to the butter-sugar mixture. Mix on medium speed until pale and smooth, about 1-2 minutes.
  • Alternate adding the dry ingredients and the buttermilk to the mixture, mixing on low speed until just combined and smooth. Scrape down the sides of the bowl as needed.
  • Gently fold in the red gel food coloring until evenly combined.
  • Divide the batter among the cupcake liners, filling each about ¾ 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, then transfer to a cooling rack to cool completely.

**For the Cream Cheese Frosting:**

  • Beat the softened butter in a bowl with an electric mixer on high speed until pale and fluffy, about 5-10 minutes.
  • Add the cold cream cheese and mix on medium-high speed until well combined.
  • Gradually sift in the powdered sugar, mixing on low speed at first, then increasing to high speed until the frosting is smooth and fluffy.

**Assembling the Cupcakes:**

  • Once the cupcakes are completely cooled, transfer the cream cheese frosting to a piping bag fitted with a decorative tip.
  • Pipe a generous amount of frosting onto each cupcake.
  • Decorate with sprinkles if desired.
  • Store leftovers in an airtight container for up to three days.

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