If you’ve been searching for that perfect, show-stopping dessert, look no further than this Red Velvet Cupcakes Recipe. These cupcakes are a classic crowd-pleaser with their vibrant red crumb and tender, moist texture, wrapped up in a rich, slightly tangy crumb that pairs beautifully with creamy frosting. Whether you’re baking for a special occasion or just craving something irresistibly sweet and colorful, this recipe promises cupcakes that are as stunning as they are delicious.
Ingredients You’ll Need
Gathering simple but powerful ingredients is the key to nailing this Red Velvet Cupcakes Recipe. Each item plays an important role: from the cocoa powder adding subtle chocolate notes to the buttermilk keeping every bite tender and moist, and the red food coloring giving these cupcakes their signature vibrant hue.
- All-purpose flour (2½ cups / 300 grams): Provides structure and a soft crumb to the cupcakes.
- Granulated sugar (2 cups / 400 grams): Sweetens and helps create a tender texture.
- Unsweetened cocoa powder (1 tablespoon / 5 grams): Adds a gentle chocolate flavor without overpowering the red color.
- Kosher salt (1 teaspoon / 3 grams): Balances sweetness and enhances the overall flavors.
- Baking soda (1 teaspoon / 6 grams): Leavens the cupcakes for a light, fluffy texture.
- Large eggs (2 / 100 grams): Acts as a binder and provides moisture and richness.
- Vegetable oil (1½ cups / 300 grams): Keeps the cupcakes moist and tender without heaviness.
- Buttermilk (1 cup / 227 grams): Adds tanginess and reacts with baking soda to create lift.
- White vinegar (1 tablespoon / 14 grams): Enhances the red color and tenderizes the crumb.
- Pure vanilla extract (1 teaspoon / 4 grams): Deepens the flavor with warm, sweet notes.
- Red food coloring (2 ounces / 57 grams): Delivers the iconic deep red color that makes these cupcakes unforgettable.
- The Best Icing Ever: Our favorite pairing that makes each bite creamy and luscious (see the link for the icing recipe!).
How to Make Red Velvet Cupcakes Recipe
Step 1: Prepare Your Ingredients and Icing
Start by ensuring your ingredients are ready. Remember, the flour and milk mixture for the icing needs to chill for at least an hour before you mix it in, so it’s smart to start the icing first. This little bit of patience really pays off with the perfect texture.
Step 2: Preheat and Line
Preheat your oven to 350°F. Line your 12-count cupcake pan with paper liners to make removal and presentation easy and worry-free. This simple prep step sets the stage for beautiful cupcakes.
Step 3: Mix the Wet Ingredients
In a medium bowl, whisk the eggs until smooth and slightly frothy. Then, add the vegetable oil, buttermilk, vinegar, vanilla extract, and red food coloring. Mix these well until fully combined and vibrant in color.
Step 4: Combine the Dry Ingredients
In your stand mixer, use the paddle attachment to blend the flour, sugar, cocoa powder, salt, and baking soda. This combined dry mix ensures even distribution of all baking components, which means no surprises in texture or flavor.
Step 5: Bring Wet and Dry Together
Pour the wet ingredients into the bowl with the dry ingredients. Mix on medium-high speed for about a minute until the batter is completely homogeneous, smooth, and thick. The red hue should be intense and inviting at this point.
Step 6: Fill and Tap
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Give the pan a gentle tap on the counter to release any trapped air bubbles, which helps create a uniform crumb.
Step 7: Bake and Cool
Bake your cupcakes for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them rest in the pan for 10 minutes before transferring to a cooling rack to cool completely. Cooling is essential for the icing to not melt when you frost!
Step 8: Frost and Enjoy
Once cooled, top each cupcake with The Best Icing Ever for an irresistible finish. This frosting complements the tanginess of the cupcakes perfectly, making each bite a heavenly experience.
How to Serve Red Velvet Cupcakes Recipe
Garnishes
Adding garnishes can elevate your Red Velvet Cupcakes Recipe to the next level. Consider a sprinkle of fine cocoa powder, a small heart-shaped edible decoration, or a few fresh raspberries on top of the frosting for a pop of color and texture.
Side Dishes
These cupcakes made a fabulous companion to a simple glass of cold milk or a cup of freshly brewed coffee or tea. For more festive events, a scoop of vanilla bean ice cream or a dollop of whipped cream on the side pairs beautifully with their rich flavor.
Creative Ways to Present
Try arranging your cupcakes on a tiered cake stand for a striking display at parties. Wrapping each cupcake with a ribbon or placing them in colorful cupcake sleeves can make them feel extra special. For gifting, package them in a decorated box with a personal note for a soul-warming surprise.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Red Velvet Cupcakes in an airtight container in the refrigerator. This helps keep the cupcakes fresh and the frosting creamy. Generally, they’ll stay delicious for up to 3-4 days.
Freezing
You can freeze these cupcakes un-iced or iced. Wrap each one tightly in plastic wrap and place them in a freezer-safe container or bag. They will keep well for up to 2 months. Thaw cupcakes overnight in the fridge for best texture and taste.
Reheating
To refresh frozen cupcakes, bring them to room temperature then warm for about 10 seconds in the microwave if desired. Avoid overheating to keep the crumb moist and the frosting intact.
FAQs
Can I substitute the vegetable oil with butter?
Yes, you can substitute melted butter for vegetable oil, but keep in mind it might make the cupcakes slightly denser and richer in flavor. Vegetable oil tends to give a lighter crumb and is better for moisture retention in red velvet cupcakes.
Is it necessary to use buttermilk?
Buttermilk adds that classic tang and reacts with the baking soda for lift. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
Why do I need white vinegar in this recipe?
White vinegar helps activate the baking soda, giving the cupcakes their rise, and it also helps maintain the bright red color when combined with the food coloring and cocoa powder.
Can I make this recipe without red food coloring?
While the red food coloring is iconic for red velvet cupcakes, you could reduce or omit it, but the cupcakes will look more like a chocolate cupcake with a hint of red. Some alternatives include natural colorings like beet juice, but results can vary.
What frosting works best for these cupcakes?
The Best Icing Ever, typically a cream cheese frosting, complements red velvet cupcakes perfectly with its tangy richness. Buttercream or mascarpone-based frostings also pair well. Avoid overly sweet frostings to maintain balance.
Final Thoughts
There’s nothing quite like biting into a perfectly baked, luscious red velvet cupcake that’s moist, tender, and crowned with creamy frosting. This Red Velvet Cupcakes Recipe has been a joy to share because it brings a burst of color and flavor to any gathering. I encourage you to try it out, bake a batch, and watch faces light up as these delightful treats disappear quickly. Happy baking!
Print
Red Velvet Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Red Velvet Cupcake recipe delivers moist, tender cupcakes with a subtle cocoa flavor and vibrant red color. Perfectly paired with the best creamy icing, these cupcakes are an ideal treat for celebrations or anytime sweet cravings strike.
Ingredients
Cupcake Batter
- 2½ cups all-purpose flour (300 grams)
- 2 cups granulated sugar (400 grams)
- 1 tablespoon unsweetened cocoa powder (5 grams)
- 1 teaspoon kosher salt (3 grams)
- 1 teaspoon baking soda (6 grams)
- 2 large eggs (100 grams)
- 1½ cups vegetable oil (300 grams)
- 1 cup buttermilk (227 grams)
- 1 tablespoon white vinegar (14 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 ounces red food coloring (57 grams)
Icing
- The Best Icing Ever (refer to the linked recipe)
Instructions
- Prepare Icing: Start the icing at least 1 hour before the cupcakes, as the flour/milk mixture for the icing needs time to cool completely in the fridge.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners to prevent sticking.
- Whisk Eggs: In a medium bowl, whisk the eggs thoroughly until homogenous to ensure even mixing.
- Add Wet Ingredients: Add vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring to the eggs. Whisk until well combined and set aside.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, stir together flour, sugar, cocoa powder, kosher salt, and baking soda until completely combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients.
- Beat Batter: Mix on medium-high speed for about 1 minute until the batter is completely incorporated and smooth.
- Fill Cupcake Liners: Fill each cupcake liner about â…” full with the batter to allow room for rising.
- Remove Air Bubbles: Gently tap the cupcake pans on the counter a few times to release any trapped air bubbles and ensure even baking.
- Bake: Bake the cupcakes for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes rest in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
- Frost and Serve: Once cooled, frost the cupcakes with your favorite icing (see linked recipe) and enjoy!
Notes
- Use full-fat buttermilk for the best texture and flavor. If unavailable, make a substitute by adding 1 tablespoon of white vinegar to 1 cup of milk and let it sit for 5 minutes.
- Adjust red food coloring amount according to your desired color intensity.
- The cooling step for the icing is crucial to achieve a smooth, spreadable consistency.
- Ensure cupcakes are completely cooled before frosting to prevent icing from melting.
