I love making these red velvet cupcakes because they’re a classic treat that never fails to impress. They’re soft, moist, and just the right amount of sweet, with a smooth, tangy cream cheese frosting on top that makes them so yummy.
I usually make them for birthdays, holidays, or just when I want a dessert that feels comforting. They’re a bit of a project, but the steps are simple and easy to follow, and the results are always worth it.
Decorating them is part of the fun too but whether you keep it simple or add cake crumbs on top, they always look as good as they taste.
Why You Will Love This Red Velvet Cupcakes
- They have the perfect red velvet flavor and texture. When I make these, I love how soft and moist they turn out without being overly dense. You will love the cocoa flavor that red velvet is known for and how it pairs beautifully with the creamy frosting.
- The white frosting swirl makes them look bakery perfect. My preference is a tall swirl because it gives you that pretty contrast against the red cupcake. You will see how the little red heart on top makes them look instantly special, whether you are making them for a holiday or just because.
- They work for every occasion. I like baking these for Christmas, Valentine’s Day, or even birthdays. You will find that everyone has a soft spot for red velvet, so these cupcakes fit in anywhere.
Ingredients
For the cupcakes
- 75 g unsalted butter
- 150 g caster sugar
- 125 ml buttermilk
- 175 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp white wine vinegar
- 2 medium eggs
- 1 tsp vanilla extract
- 15 g cocoa powder
- Red food coloring gel or liquid until you reach the shade you like
For the frosting
- 150 g unsalted butter
- 300 g full-fat cream cheese
- 1 tsp vanilla extract
- 150 g icing sugar
How To Make Red Velvet Cupcakes
Cupcakes
Preheat your oven to 180ºC (150ºC fan) and line a 12-cup cupcake tray with cases.
In a stand mixer, cream the butter and sugar together until it’s light, fluffy, and smooth, just like you would for a regular cake.
Add the eggs and mix again until fully combined.
In a small bowl, combine the red food coloring and vanilla extract into a smooth paste. Stir this into the butter mixture and mix until the color is even.
Lower the mixer speed and add the cocoa powder, mixing gently.
Add half of the buttermilk and mix slowly, then fold in half of the flour. Repeat with the remaining buttermilk and flour, mixing each time until just combined.
Finally, stir in the bicarbonate of soda, baking powder, and vinegar. Mix briefly until the batter is smooth and fully incorporated.
Spoon the batter into the cupcake cases, filling each about two-thirds full. A cookie scoop works well to keep the portions even.
Bake for 20–25 minutes, or until a skewer inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Cream Cheese Frosting
Make sure your butter is at room temperature and is real butter, not a spread.
Beat the butter and icing sugar together until pale, smooth, and fluffy about five minutes.
Add the cream cheese and beat for about one minute.
Scrape down the sides of the bowl, add the vanilla, and mix again for another minute.
The frosting should be thick, smooth, and easy to pipe.
To Decorate
Pipe the cream cheese frosting onto each cupcake using a piping bag and your preferred tip.
Take some crumbs from the cupcakes to use as decoration. Sprinkle the cake crumbs over the frosting if using.
More dessert recipes
- Best Raspberry Cupcakes
- Gingerbread Whoopie Pies
- Red Velvet Cake Pops
- Pistachio Cookies
- Maple Cream Cookies
- Peanut Butter Truffle Brownies
Red Velvet Cupcakes
Course: DessertDifficulty: Easy12
cupcakes25
minutes20
minutesIngredients
- For the cupcakes
75 g unsalted butter
150 g caster sugar
125 ml buttermilk
175 g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp white wine vinegar
2 medium eggs
1 tsp vanilla extract
15 g cocoa powder
Red food coloring gel or liquid until you reach the shade you like
- For the frosting
150 g unsalted butter
300 g full-fat cream cheese
1 tsp vanilla extract
150 g icing sugar
Directions
- Cupcakes
- Preheat your oven to 180ºC (150ºC fan) and line a 12-cup cupcake tray with cases.
- In a stand mixer, cream the butter and sugar together until it’s light, fluffy, and smooth, just like you would for a regular cake.
- Add the eggs and mix again until fully combined.
- In a small bowl, combine the red food coloring and vanilla extract into a smooth paste. Stir this into the butter mixture and mix until the color is even.
- Lower the mixer speed and add the cocoa powder, mixing gently.
- Add half of the buttermilk and mix slowly, then fold in half of the flour. Repeat with the remaining buttermilk and flour, mixing each time until just combined.
- Finally, stir in the bicarbonate of soda, baking powder, and vinegar. Mix briefly until the batter is smooth and fully incorporated.
- Spoon the batter into the cupcake cases, filling each about two-thirds full. A cookie scoop works well to keep the portions even.
- Bake for 20–25 minutes, or until a skewer inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Cream Cheese Frositng
- Make sure your butter is at room temperature and is real butter, not a spread.
- Beat the butter and icing sugar together until pale, smooth, and fluffy about five minutes.
- Add the cream cheese and beat for about one minute.
- Scrape down the sides of the bowl, add the vanilla, and mix again for another minute.
- The frosting should be thick, smooth, and easy to pipe.
- Decoration
- Pipe the cream cheese frosting onto each cupcake using a piping bag and your preferred tip.
- Take some crumbs from the cupcakes to use as decoration. Sprinkle the cake crumbs over the frosting if using.
