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Red Velvet Cupcakes

Karissa Parrish
These red velvet cupcakes are topped with the best cream cheese frosting, making them perfect for Valentine's Day! The cupcakes are super moist, soft, and bursting with chocolate and vanilla flavors.
5 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Cool Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

Ingredients:
 
 

Red Velvet Cupcakes

  • 1 ⅓ cups all-purpose flour
  • 2 tablespoons cocoa powder, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ¼ cup unsalted butter, room temperature
  • 1 large egg, room temperature
  • ¼ cup vegetable oil (or canola)
  • 2 teaspoons red gel food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white distilled vinegar
  • ½ cup buttermilk, room temperature

Cream Cheese Frosting

  • 8 ounces cream cheese (block-style), room temperature
  • ½ cup unsalted butter, room temperature
  • 3 ½ cups powdered sugar
  • 1 ½ teaspoon vanilla extract

Instructions:
 

  • Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.

Red Velvet Cupcakes

  • In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on med-high speed until fully combined (it'll be a lumpy and that's ok!).
  • Reduce the speed to medium and mix in the egg, vegetable oil, red food coloring, vinegar, and vanilla extract. Be sure to scrape the sides of the bowl as needed.
  • On low speed, alternately add the flour mixture and buttermilk, starting and ending with the flour (flour, buttermilk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a rubber spatula.
  • FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-18 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.

Cream Cheese Frosting

  • In the bowl of an electric stand mixer using the paddle attachent, cream together the cream cheese and butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar and vanilla extract and mix on low speed until combined (30 seconds).
  • Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
  • Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip.
  • Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.

Notes:

Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just about 3 tablespoons of batter.
Food Coloring: I recommend using red gel food coloring over a liquid kind. You don't have to use as much and the red color is much brighter and deeper.

Nutrition

Serving: 1cupcakeCalories: 454kcalCarbohydrates: 60gProtein: 3gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 51mgSodium: 184mgPotassium: 72mgFiber: 1gSugar: 48gVitamin A: 625IUCalcium: 47mgIron: 1mg
Keyword cream cheese frosting, red velvet, red velvet cupcakes, valentines day cupcakes
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