Red velvet cake is classic Americana cooking with its roots in the South. Deliciously festive, rich, flavorful, red velvet is like yellow cake but with a little kiss on the cheek of chocolate.
Video: How to Make Red Velvet Cupcakes
Red Velvet Cupcakes
The Best Red Coloring
The red color can come from beets or even strawberries but personally I unapologetically prefer red food dye and in large quantities as it does a better job of disguising the brown chocolate without altering the flavor.
Be sure to be careful when putting this recipe together as the batter can stain, so you may not want kids putting it together (better to put them on frosting duty).
How to Serve Red Velvet Cupcakes
Here I've adapted red velvet cake into little red cupcakes and topped with a dollop of cream cheese frosting, they make for a colorful and tasty dessert for late winter picnics and are especially sweet for Valentine's Day or for the Fourth of July if adorned with some blueberries.
How to Store Red Velvet Cupcakes
- Frosted Cupcakes: You can store the frosted cupcakes at room temperature for a few days. If your kitchen is warmer than 70°F, or your cupcakes have been out for a while, refrigerate them.
- Unfrosted Cupcakes: Store the unfrosted cupcakes for in an airtight container at room temperature. Frost within 2 days. To freeze baked cupcakes without frosting, wrap them individually in plastic and seal in a plastic bag or tub. For the best favor, use within a month.
- Cream Cheese Frosting:On its own, the frosting will keep refrigerated for up to a week, and frozen for up to 2 months. Give the frosting time to come to temperature before frosting the cupcakes.
If you'd like to freeze the frosted cupcakes, pre-freeze them so the frosting hold its shape. Then wrap each pre-frozen cupcake in plastic wrap and seal in a zip-top bag or plastic tub. For the bast flavor, eat within a month.
Swaps & Substitutions
- You can use natural cocoa powder for the Dutch processed cocoa.
- You may use all-purpose flour instead of cake flour, though the cupcakes won't be as light and tender.
- If you don't have buttermilk, adding a tablespoon of distilled white vinegar to 1 cup milk and let it stand for 10 minutes.
- You can use gel food coloring, though use less than the 1 1/2 tablespoons of liquid food coloring called for. Stir a dab at a time into the buttermilk mixture until you have a saturated red color.
Try These Other Cupcake Recipes!
- Double Chocolate Cupcakes
- Coconut Cupcakes with Cream Cheese Frosting
- Apple Carrot Cupcakes
- Gluten-Free Chocolate Banana Cupcakes
Red Velvet Cupcakes with Cream Cheese Frosting
You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.
- 1 1/2 cups sugar
- 1/2 cup (1 stick) butter, room temperature
- 2 large eggs, room temperature
- 2 1/3 cups cake flour
- 2 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- Cream Cheese Frosting:
- 1/2 cup butter (1 stick), room temperature
- 8 ounces Philly cream cheese (1 package), room temperature
- 2-3 cups powdered sugar
- 1 teaspoon vanilla extract
Preheat the oven to 350°F:
Line a muffin tin with cupcake papers.
Make the cupcake batter:
Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
Add a fourth of the dry ingredients and mix, then add a third of the wet. Mix until just barely combined to avoid over-mixing. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
Divide the cupcake batter:
Scoop into cupcake papers, about 1/2 to 3/4 of the way full.
Bake the cupcakes:
Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
Cool the cupcakes:
Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.
Make the frosting:
Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. (See Cream Cheese Frosting for full instructions.)
Frost the cupcakes:
Pipe onto cooled cupcakes and enjoy!