Easy Red Velvet Cupcakes Recipe

David | FoodnService
by David | FoodnService
24 Cupcakes
30 min

Red velvet is a classic cake that is slightly tangy, slightly chocolatey, and fully delicious.


What Are Red Velvet Cupcakes?

It’s commonly thought red velvet is a chocolate cake with red food coloring, but it contains less cocoa than chocolate cake. The red coloring occurs as a by-product of the combination of buttermilk, vinegar, and cocoa powder, which creates its velvety texture. The added red food coloring enhances this red coloring.

Can I Make This Easy Red Velvet Cupcakes Recipe in Cake Pans?

You can also use this easy red velvet cupcake recipe to make a cake. Preheat your oven and follow the instructions listed. Instead of pouring the batter evenly among 24 cupcake liners, pour the batter into two 9-inch round cake pans and bake for 28-35 minutes or until an inserted toothpick comes out clean. To decorate, top one cake round with cream cheese frosting, then place the second cake round on top. Frost the top and sides of the cake as you wish. You may need to make more frosting. 


More Delicious Recipes to Enjoy:

Substitutions and Additions

Frosting: Instead of cream cheese frosting, these cupcakes are also delicious when topped with whipped cream.


Buttermilk: If you don’t have buttermilk on hand, you can make some! In a 1 cup measuring cup, add 1 tbsp of vinegar or lemon juice. Fill the rest of the measuring cup with milk and allow it to sit for 5 minutes before adding it to the batter.

Easy Red Velvet Cupcakes Recipe
Recipe details
  • 24  Cupcakes
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients
  • 2 ½ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ cup (1 stick) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1-2 teaspoons red food coloring ** see notes
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons water
  • 1 ½ teaspoons white vinegar
  • 1 teaspoon baking soda
Cream Cheese Frosting
  • 2 (8 oz) packages cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 6-8 cups powdered sugar, sifted
  • 1-2 teaspoons clear vanilla extract ** see notes
Instructions
Preheat the oven to 350 degrees F.
Place liners in the cupcake pan.
In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs and vanilla extract, then combine.
Add the desired amount of food coloring and mix well.
Gradually add dry ingredients alternating with buttermilk until well combined.
Then add water and mix well.
In a small bowl, combine vinegar and baking soda, add to batter and combine.
Divide the batter evenly into 24 cupcake liners.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.Cream Cheese Frosting
In a large mixing bowl, add cream cheese, and beat until smooth.
Then add butter and beat butter until smooth.
Gradually add powdered sugar, mixing in between each addition.
Beat until smooth.
Mix in the vanilla until smooth.
Frost the cupcakes and enjoy!
Tips
  • Red Food Coloring - using no-taste red food coloring is best because it can be bitter tasting. Vanilla - By using clear vanilla extract, the frosting remains white but you can use regular vanilla extract if you prefer.
David | FoodnService
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