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Red Velvet Cupcakes

February 8, 2021 by Ginny Dyer 13 Comments

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red velvet cupcakes on a cake stand with red roses in front

These are the best red velvet cupcakes! They're moist and delicious, with a hint of cocoa flavor, topped with silky-smooth, tangy cream cheese frosting. They're perfect for Valentine's Day, Christmas or any other special occasion!

If you're looking for other red velvet recipes, check out my red velvet cake or red velvet cookies!

Why You'll Love These Perfect Red Velvet Cupcakes:

They're super moist. Buttermilk makes these extra moist and gives them the best texture.

They've got the prettiest deep red color. Use gel food coloring and Dutch process cocoa powder for pretty, deeper red hues.

They're topped with cream cheese frosting. Hands down the best frosting ever. Smooth, creamy and slightly tangy, it pairs perfectly with these cupcakes and makes every bite so delicious.

red velvet cupcake with wrapper off

Ingredients for Red Velvet Cupcakes:

red velvet cupcake ingredients laid out

Ingredients for Red Velvet Cupcakes:

  • Flour- we'll be using all purpose flour for the best crumb
  • Sugar- granulated sugar is used in the cupcakes and powdered sugar is used in the cream cheese frosting
  • Buttermilk- helps to make these cupcakes moist
  • Dutch Process Cocoa Powder- just a little but gives these cupcakes a hint of chocolate flavor Dutch process will give you a deeper chocolate flavor than traditional cocoa powder
  • Large Eggs- a combination of egg and egg yolk are used in these cupcakes
  • Vanilla Extract- adds a sweet note to the cupcakes
  • Red Gel Food Coloring- gives these cupcakes the best deep, red color
  • Butter- make sure it's softened
  • Baking Soda & Baking Powder- helps the cupcakes to rise, giving you light and fluffy cupcakes
  • Salt- just a little brings out all the flavors in these cupcakes
  • Cream Cheese- for the delicious cream cheese frosting of course, make sure it is full fat for the best flavor
red velvet cupcake with a bite taken out

Step by Step Instructions

Please see recipe card below for complete measurements and baking times.

STEP ONE: In a small bowl whisk together the flour, cocoa powder, baking powder. baking soda and salt. Then set aside the flour mixture.

STEP TWO: To a large bowl add the softened, unsalted butter and granulated sugar. Cream together with an electric hand mixer on high speed until fluffy, 1-2 minutes. (You can also use a stand mixer fit with a paddle attachment.)

flour, cocoa powder, baking powder. baking soda and salt whisked together in a small bowl
butter and sugar creamed together in a large white bowl

STEP THREE: Then add in the egg, egg yolk and vanilla. Mix on medium speed until pale in color and smooth, 1-2 minutes.

STEP FOUR: Alternate adding the dry ingredients and the buttermilk to the eggs/butter/sugar mixture, mixing on low speed, until all is just combined and the batter is smooth. Scrape down the sides of the bowl as necessary.

eggs and vanilla mixed into the butter mixture
dry ingredients and buttermilk mixed into the butter mixture

STEP FIVE: Lastly fold in the red gel food coloring just until combined.

STEP SIX: Divide the cupcake batter among the cupcake liners. Each will be about ¾ of the way full. Bake the cupcakes then let them cool in the pan for 10 minutes. Then transfer the cupcakes to a wire rack to finish cooling.

red food coloring folded into the batter
cupcake batter in a cupcake pan

STEP SEVEN: Make the cream cheese frosting. Add softened, unsalted butter to a bowl and beat with an electric mixer on high speed until pale in color and fluffy. Then add in cream cheese and combine. Lastly add in powdered sugar and mix until smooth and fluffy.

cupcakes in pan after baking
close up of cream cheese frosting in a bowl

STEP EIGHT: When the cupcakes cool transfer the cream cheese frosting to a piping bag fitted with a decorative tip. Pipe a generous amount of frosting onto each and sprinkle with sprinkles.

red velvet cupcakes on a cake stand

Pro Tips

For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.

Make sure all your wet ingredients for the cupcakes are room temperature. Room temperature ingredients will yield the best cupcake texture. Cold wet ingredients can make the cupcakes "gummy" or not rise as well.

For the cream cheese frosting make sure your butter is softened, but your cream cheese is cold. This will give you the best cream cheese frosting that will hold it's form much better and won't get "soupy" on you.

close up of red velvet cupcake on a cake stand

FAQs

How long will these cupcakes stay fresh for? They'll stay fresh for up to three days in an airtight container. Store in the fridge then bring to room temperature before enjoying.

Can I use regular red food coloring? I recommend using gel food coloring for the deepest red color.

Can I use regular cocoa powder? You can, but Dutch process will give you a pretty, deeper red hue and a stronger chocolate flavor.

red velvet cupcakes on a cake stand

If you make these cupcakes please, please leave a star review. Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!

Other Desserts to Try

Chocolate Berry Cake

No Bake Chocolate Tart

Best Chocolate Cupcakes

Chocolate Cake Truffles

📖 Recipe

Red Velvet Cupcakes

Ginny Dyer
These are the best red velvet cupcakes! They're moist and delicious, with a hint of cocoa flavor, topped with silky-smooth, tangy cream cheese frosting. They're perfect for Valentine's Day, Christmas or any other special occasion!
4.92 from 24 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 19 mins
Course Dessert
Servings 12 cupcakes

Ingredients
 

For the Cupcakes:

  • 1 cup + 2 tablespoon (141 g) all-purpose flour, spooned and leveled
  • 1 ½ tablespoon (8 g) cocoa powder, Dutch process
  • ¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 tablespoon (70 g) unsalted butter, softened
  • ¾ cup (150 g) granulated white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 teaspoon vanilla
  • ½ cup (120 ml) buttermilk, at room temperature
  • 1 ½ teaspoon red gel food coloring

For the Cream Cheese Frosting:

  • ½ cup (112 g) unsalted butter, softened
  • 4 oz. (114 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • sprinkles for decorating (optional)

Instructions
 

For the Cupcakes:

  • Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
  • In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Then set aside.
    1 cup + 2 tablespoon (141 g) all-purpose flour, spooned and leveled, 1 ½ tablespoon (8 g) cocoa powder, Dutch process, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
  • To a large bowl add the softened, unsalted butter and granulated sugar. Cream together with an electric mixer in high speed until fluffy, 1-2 minutes.
    5 tablespoon (70 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar
  • Then add in the egg, egg yolk and vanilla. Mix on medium speed until pale in color and smooth, 1-2 minutes.
    1 egg, at room temperature, 1 egg yolk, at room temperature, 1 teaspoon vanilla
  • Alternate adding the dry ingredients and the buttermilk to the eggs/butter/sugar mixture on low speed until all is just combined and the batter is smooth. (Scrape down the sides of the bowl as necessary.)
    ½ cup (120 ml) buttermilk, at room temperature
  • Lastly fold in the red gel food coloring just until combined.
    1 ½ teaspoon red gel food coloring
  • Divide the batter among the liners. Each will be about ¾ of the way full. Bake the cupcakes for 17-20 minutes, or until a toothpick comes out clean from the centers.
  • When the cupcakes are done baking let them cool in the pan for a 10 minutes, then transfer them to cooling rack to completely cool.

For the Cream Cheese Frosting:

  • Add the softened, unsalted butter to a bowl and beat with an electric mixer on high speed until pale in color and fluffy, 5-10 minutes.
    ½ cup (112 g) unsalted butter, softened
  • Then add in the cold cream cheese and mix on medium high speed until combined.
    4 oz. (114 g) cream cheese, cold
  • Sift in the powdered sugar a cup at a time and mix on low then high speed until the frosting is smooth and fluffy.
    2 cups (260 g) powdered sugar

Assembling the Cupcakes:

  • When the cupcakes are cooled, transfer the cream cheese frosting to a piping bag fitted with decorative tip.
  • Pipe a generous amount of frosting onto each cupcake.
  • Sprinkle with sprinkles and serve!
    sprinkles for decorating (optional)
  • Store leftovers in an airtight container for up to three days.

Notes

  • Store left overs in an airtight container for up to three days.
Keyword cream cheese frosting, cupcakes, red velvet, red velvet cupcakes
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Zoe

    February 10, 2022 at 3:02 pm

    5 stars
    These taste amazing! I made this recipe into mini cupcakes and it made about 30 of them. They turned out perfect! Thank you!

  2. Ginny Dyer

    February 10, 2022 at 3:38 pm

    YAY!! I'm so glad you liked! Thanks so much for trying them! <3

  3. Anu

    February 22, 2022 at 1:09 am

    These taste so so good. I added chocolate chips in the batter and it just took it to another level! Loved it.

  4. Anu

    February 22, 2022 at 1:10 am

    5 stars
    These taste so so good. I added chocolate chips in the batter and it just took it to another level! Loved it...

  5. Meli & Mari

    May 09, 2022 at 11:09 pm

    5 stars
    Thank you for sharing this recipe! It was perfect! Nothing to change or adjust, just followed the measurements & they turned out wonderful for a 21 year old’s birthday. Everyone loved it! We doubled the recipe though. The only thing that momentarily confused us & threw us off was when we clicked on the “2x” to double the recipe here on the website, the measurements in grams didn’t change & stayed the same, so just stick to the cup measurements. Thanks again! Yum!

  6. Corey

    July 31, 2022 at 3:44 am

    4 stars
    I'm gay and my boyfriend LOVES these!
    Used regular cocoa, still works. These decadent RVC are moist & flavourful. Icing is delicious! Added silver cola balls to finish! Delicious!
    Would like to try w/ them with Dutch processed cocoa, because I am Dutch.

  7. Kat

    January 20, 2023 at 7:29 am

    Can I make a cake with this recipe or do I need to change it to make it into a cake?

  8. Ginny Dyer

    January 23, 2023 at 1:11 am

    Hi Kat! I recommend using my red velvet cake recipe!

  9. Lauren

    February 18, 2023 at 12:00 am

    4 stars
    Absolutely delicious! I was nervous at first because its a little thicker/fluffier than regular cupcake battery, but they turned out so moist and tasty. I doubled the recipe for 24 cupcakes but there wasn't enough batter to fill 24 cups 3/4 of the way. Instead i got 20 cupcakes out of it.

  10. Paige

    February 20, 2023 at 2:09 pm

    I plan on making these later today but can I just say that I love that you have all the measurements in the directions! I don’t know how many times I scroll back and forth between the measurements and the directions so this is seriously a blessing!!

  11. Greta Browny

    March 16, 2023 at 3:29 pm

    Ever make these cupcakes in regular "cake" form? I was also thinking of making them in 6.8 oz. mini loaf pans.

  12. Ginny Dyer

    March 16, 2023 at 7:01 pm

    Hi Greta! I have full size red velvet cake recipe on my site that you could use 🙂 I've never tried making them in mini loaf pans but I don't see why it wouldn't work!

  13. Larissa

    March 24, 2023 at 7:40 pm

    THANK YOU for making the instructions the way you did! So, SO annoying to have to go back and forth and always be losing your spot. Brava!

    Making these today and can't wait to see how they turn out! Thank you!

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Hi there, I'm Ginny!

I'm the baker and food photographer behind In Bloom Bakery! Here you'll find elevated, delicious desserts for every home baker. Whether you're looking for classics like chocolate chip cookies, or something new and exciting like blueberry lavender cake, you'll find it all here. Happy baking friends.

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