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–+ servings
red velvet cupcakes
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Red Velvet Cupcakes

Perfect for any occasion, this red velvet cupcake recipe is easy, delicious, and sure to impress!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 people
Calories 398kcal

Equipment

Ingredients

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cocoa powder
  • 1 cup granulated sugar
  • 11 T butter softened
  • gel food coloring red
  • 2 egg(s)
  • 7 oz buttermilk
  • 1 1/2 ounces oil

Frosting

Instructions

Cupcakes

  • Preheat the oven to 350°F. Place the cupcake liners in the cupcake pans.
    flour, milk, baking soda, butter, vanilla, cocoa, salt, eggs, oil, cream cheese, sugar
  • In a medium bowl mix the flour, cocoa powder, baking powder, and baking soda together. Add the salt and give it a whisk to combine.
    flour, cocoa powder, baking powder, and baking soda together
  • In a large bowl, add the room temperature butter and sugar. Mix with an electric mixer until combined and the butter is smooth.
    butter and sugar being creamed in a bowl with a mixer
  • Add in the eggs one at a time, and continue with the vanilla. Mix until combined. Try not to overmix, scraping the bowl down as needed.
    adding the eggs and vanilla to the batter slowly
  • Add in the red gel coloring and mix until combined.
    mixing red dye into the batter
  • Sift in half of the dry ingredients and add in the half of the milk. Mix until combined and then continue by sifting the rest of the dry ingredients and pour in the rest of the milk. Mix again until combined.
    adding half the dry ingredients and milk into the batter
  • Add in the oil and mix, scraping the bowl down as needed.
    adding the oil into the red velvet batter
  • Distribute the batter evenly into cupcake papers, filling each paper about 2/3 full.
  • Bake for 15 to 20 minutes or until it springs back to the touch. Let cool for a few minutes in the pans then remove and cool completely on a wire rack.
    baked red velvet cupcakes just out of the oven

Frosting

  • In a large mixing bowl with an electric mixer, cream the butter on medium speed until smooth and fluffy, about 2 minutes.
    Creamed butter in a clear glass bowl
  • Add the room temperature cream cheese, vanilla, and salt to the creamed butter. Beat together on medium speed until well combined. Scrape down the bowl.
    Adding cream cheese to the creamed butter
  • With the mixer on low speed, add the powdered sugar a cup at a time. Mix until combined.
    Adding powdered sugar to the cream cheese mixture
  • Transfer the buttercream to a piping bag fitted with a round tip and pipe large dollops on top of each cooled cupcake.
    Piping the cupcakes with cream cheese frosting

Nutrition

Serving: 1cupcake | Calories: 398kcal | Carbohydrates: 36g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 284mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 835IU | Calcium: 49mg | Iron: 1mg