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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!
4.97 from 54 votes
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Prep Time 15 minutes
Cook Time 19 minutes
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
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