Red Velvet Cupcakes

5 from 4 votes

Scrumptious Red Velvet Cupcakes topped with a creamy, tangy, fluffy cream cheese frosting are the perfect addition to any special occasion! Moist and tender with a velvety texture and rich flavor, these cupcakes are impressive, delicious and always a favorite with family and friends!

Course Dessert

Cuisine American

Keyword red velvet cupcake, red velvet cupcake recipe, red velvet cupcakes

Prep Time 20

Cook Time 20

Servings

Calories 473kcal

Author Trish - Mom On Timeout

Ingredients

Red Velvet Cupcakes

⅓ cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
1½ tablespoons unsweetened cocoa powder
3 teaspoons water
1 teaspoon red gel food coloring
2 teaspoons vanilla extract
¾ cup buttermilk
1¾ cups all purpose flour
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons white vinegar

For the cream cheese frosting

8 ounces cream cheese full fat, block style, room temperature
6 tablespoons unsalted butter room temperature
4 cups powdered sugar sifted
1 teaspoon vanilla extract
pinch salt

Instructions

Red Velvet Cupcakes

Preheat the oven to 350°F. Line a muffin pan with 12 cupcakes liners.
In the mixing bowl of a stand mixer with the paddle attachment fitted add the butter and sugar. Beat until light and fluffy, about 3 minutes.
⅓ cup unsalted butter, 1 cup granulated sugar
Add the eggs one at a time and beat until fully incorporated. You will need to scrape down the bowl a couple of times.
2 large eggs
In a small bowl whisk together cocoa powder, water, red food coloring and vanilla extract until smooth.
1½ tablespoons unsweetened cocoa powder, 3 teaspoons water, 1 teaspoon red gel food coloring, 2 teaspoons vanilla extract
Add the cocoa mixture to the beaten butter, eggs and sugar.
Beat until all the ingredients are fully incorporated. The contents of the bowl should be uniform in color.
Turn the mixer to its lowest speed and add ⅓ of the buttermilk followed by ⅓ of the flour. Repeat these steps until all the buttermilk and flour have been used up.
¾ cup buttermilk, 1¾ cups all purpose flour
Next, add the salt, baking soda and white vinegar to the cake batter and beat to combine. Do not over mix.
½ teaspoon salt, ½ teaspoon baking soda, 2 teaspoons white vinegar
Fill the cupcake liners ¾ full. Bake the cupcakes for 20 minutes, or until the tops spring back when touched with your finger and a toothpick inserted in the center comes out clean.
Leave the cupcakes to cool for a few minutes in the pan before transferring them to a wire rack to completely cool.
The cupcakes will have risen slightly over the edges of the liner. Trim the tops with a sharp serrated knife and blitz into crumbs for decorating later.

Cream Cheese Frosting

In the bowl of a stand mixer fitted with the paddle attachment add the cream cheese and butter. Beat on medium speed for 2 minutes until creamy, scraping down the bottom and sides of the bowl as needed.
8 ounces cream cheese, 6 tablespoons unsalted butter
Swap the paddle attachment for the whisk attachment.
Add the sifted powdered sugar, vanilla extract and salt to the mixing bowl. Beat slowly until the powdered sugar has been incorporated. Increase the speed to medium and beat for 2 minutes. The cream cheese frosting should look light and smooth.
4 cups powdered sugar, 1 teaspoon vanilla extract, pinch salt
At this stage assess if you need to add any extra powdered sugar. Cream cheese frosting is not as thick as buttercream but you need it thick enough that it holds up when piped.
Transfer the cream cheese frosting to a piping bag fitted with a star nozzle (we used a Wilton 1M).
Pipe swirls on top of each cupcake and decorate with a few crumbs.
Serve and enjoy!

Notes

Storage Information

Make Ahead. The cupcakes can be made several days ahead of time and stored in the fridge (up to 5 days) or the freezer (up to 1 month). The cream cheese frosting can be made up to 5 days in advance, keep in an airtight container in the refrigerator.

Cupcake Storage. The cupcakes can be stored in the refrigerator for up to 5 days. To keep the cupcakes fresh and moist, wrap in plastic wrap or store it in an airtight container.

Frosting Storage. The cream cheese frosting can be stored in an airtight container in the refrigerator for up to 5 days. can also be stored in the refrigerator for up to 5 days, but make sure to bring it to room temperature before frosting the cake serving.

Freezing. To freeze, wrap the cooled cupcakes tightly with plastic wrap and then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature or in the refrigerator before frosting and serving.

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