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.
Ingredients for Red Velvet Cupcakes:
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
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.)
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.
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.
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.
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.
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.
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.
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
📖 Recipe
Red Velvet 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.
These taste amazing! I made this recipe into mini cupcakes and it made about 30 of them. They turned out perfect! Thank you!
YAY!! I'm so glad you liked! Thanks so much for trying them! <3
These taste so so good. I added chocolate chips in the batter and it just took it to another level! Loved it.
These taste so so good. I added chocolate chips in the batter and it just took it to another level! Loved it...
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!
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.
Can I make a cake with this recipe or do I need to change it to make it into a cake?
Hi Kat! I recommend using my red velvet cake recipe!
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.
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!!
Ever make these cupcakes in regular "cake" form? I was also thinking of making them in 6.8 oz. mini loaf pans.
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!
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!