About this recipe

This is a clear and easy recipe for Red Velvet Cupcakes. You will make soft, red cake with a mild cocoa taste. You will top them with creamy frosting. Many people like to try other sweet cupcake ideas like chocolate covered strawberry cupcakes for more treats.

Why make this recipe

You can make these cupcakes for a small party or a quick gift. They take little time and use common items. The cake is moist and the frosting is rich. If you want more fun cupcake ideas, you can also see chocolate covered strawberry cupcakes for different looks.

How to make Red Velvet Cupcakes

You mix the dry items, then mix the wet items, and you join them. You fill liners and bake. After cool, you add cream cheese frosting. This method keeps the cake soft and bright. For more baking tips and alternate cake steps, check chocolate covered strawberry cupcakes as a guide.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For frosting: 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 teaspoon vanilla extract

You can change the look and size. For other mix ideas, see chocolate covered strawberry cupcakes recipe.

Directions :

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
Slowly add the wet ingredients to the dry ingredients and mix until smooth.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.
For the cream cheese frosting, beat together 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract until creamy.
Pipe or spread the frosting on top of cooled cupcakes. Enjoy!

how to serve Red Velvet Cupcakes

Serve them at room temp or slightly cool. Put one or more on a small plate. Add a small fresh berry or a light dust of cocoa for a nice look. For party layout ideas, you can place them like other simple treats such as chocolate covered strawberry cupcakes.

how to store Red Velvet Cupcakes

Keep cupcakes in a closed box or a cake container. Store them in the fridge if you use cream cheese frosting. They stay good for 3 to 4 days in the fridge. You can freeze unfrosted cupcakes for 2 months. Thaw and frost before you serve.

tips to make Red Velvet Cupcakes

Use room temperature eggs and buttermilk for even mix.
Do not overmix after you add wet to dry. Mix just until smooth.
Fill liners to about two thirds. This gives a nice top shape.
Cool fully before you add frosting to avoid melting it.
Use a stand or hand mixer for smooth cream cheese frosting.

variation (if any)

Make mini cupcakes and bake 10-12 minutes.
Add a bit more cocoa for a stronger chocolate taste.
Use buttercream instead of cream cheese for a lighter taste.
Add small sprinkles or a chocolate drizzle on top.

FAQs

Q: Can I use milk instead of buttermilk?
A: Yes. Add 1 tablespoon of lemon juice or vinegar to 1 cup milk. Wait 5 minutes, then use.

Q: Can I make the batter ahead?
A: You can make batter and keep it in the fridge for a few hours. Mix lightly before you fill the cups.

Q: How do I stop the cupcake from falling?
A: Do not open the oven early. Check with a toothpick at the time set. Also do not overmix and do not overfill.

Q: Can I make a layer cake with this recipe?
A: Yes. Bake in pans and check baking time. Use the same oven temp and test with a toothpick.

Conclusion

For a full, tested recipe and more notes, see this detailed guide on Red Velvet Cupcakes – Sally’s Baking.

Red Velvet Cupcakes