There’s just something that hits the spot for me with these red velvet, and every time I make these cupcakes I fall in love with them all over again. They have that soft velvety crumb, cocoa flavor, and the prettiest deep red color that just feels romantic and festive all at once. I top them with a tall swirl of white frosting so the contrast really pops, and then I tuck a tiny red heart into the very top. Sometimes I make the hearts by dipping little white chocolate shapes into red candy melts, and sometimes I just use store bought candy hearts. Either way, it gives each cupcake that sweet little finishing touch that makes them feel like love in dessert form.

Recipe Details

Prep Time: 20 minutes
Bake Time: 18 minutes
Servings: 12 cupcakes
Calories: About 280 per cupcake

Why You Will Love This Red Velvet Cupcakes

• They have the perfect red velvet flavor and texture.
  When I make these, I always notice how soft and moist they turn out without being overly dense. You will love the gentle 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

• 1 and 1/4 cups all purpose flour
• 1 cup granulated sugar
• 1 tablespoon cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• Red food coloring gel or liquid until you reach the shade you like

For the frosting and heart toppers

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 to 2 tablespoons milk
• Red candy melts or small red candy hearts
• Optional white chocolate if making your own hearts

How To Make Red Velvet Cupcakes

1. Preheat your oven to 350°F and line a muffin pan with cupcake liners.
2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
3. In another bowl mix the oil, buttermilk, egg, vanilla, and vinegar. Add the red food coloring until you reach a rich red color.
4. Pour the wet mixture into the dry ingredients and mix gently until the batter is smooth and even.
5. Fill each cupcake liner about two thirds full and bake for around 17 to 18 minutes or until a toothpick comes out clean. Let them cool completely before frosting.
6. To make the frosting, beat the butter until creamy, then add powdered sugar, vanilla, and a splash of milk until it becomes smooth and fluffy.
7. Pipe a tall swirl on each cupcake. I like using a large star tip because it makes the frosting look soft and pretty.
8. Add your little red heart on top. You can make one by dipping a white chocolate heart into melted red candy coating or just press on a store bought heart candy.

Tips For The Best Red Velvet Cupcakes

• Use buttermilk for that classic flavor and tenderness.
  When I make these, I never skip the buttermilk because it helps create that velvety texture red velvet is known for. You will notice the cupcakes bake up soft and tender every time.
• Do not overmix the batter.
  My preference is to stop mixing the second the batter looks smooth. You will see that gentle mixing helps the cupcakes rise evenly without becoming tough.
• Chill the cupcakes before adding tall frosting.
  I like to pop them in the fridge for a few minutes before piping. You will get a cleaner, taller swirl that holds up beautifully.

Substitutions

• Use cream cheese frosting if you want the classic pairing.
  When I want a more traditional red velvet flavor, I swap the vanilla buttercream for cream cheese frosting. You will love the tangy sweetness it adds.
• Use red sanding sugar instead of a heart topper.
  I like the little hearts because they are cute, but you can easily sprinkle red sugar on top if that is what you have. You will still get that pretty red and white contrast.
• Try dairy free swaps if needed.
  When I bake for friends who need it, I use almond milk mixed with a little vinegar instead of buttermilk, and dairy free butter for the frosting. You will be surprised how well it still turns out.

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