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A close-up of delicious Red Velvet Cupcakes with cream cheese frosting, perfect for a sweet treat.

Irresistible Red Velvet Cupcakes

These red velvet cupcakes boast a moist, tender crumb and a vibrant red color, thanks to the perfect balance of cocoa, buttermilk, and vinegar. Topped with a smooth and creamy cream cheese frosting, they are an irresistible treat for any occasion. This recipe provides a detailed guide to achieving the ultimate red velvet cupcake experience.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking soda
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon red gel food coloring
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract for frosting

Equipment

  • Muffin tin (12-cup)
  • Cupcake liners
  • Medium bowl
  • Small bowl
  • Large bowl
  • Whisk
  • Electric mixer (hand or stand)
  • Measuring cups and spoons
  • Wire rack
  • Toothpick

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking soda, cocoa powder, and salt.
  3. In a small bowl, whisk together buttermilk, vinegar, and red food coloring. Set aside.
  4. In a large bowl, cream together butter and sugar until light and fluffy.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Fill cupcake liners about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. For the frosting, in a large bowl, beat together cream cheese and butter until smooth and creamy.
  11. Gradually add powdered sugar, beating until smooth.
  12. Stir in vanilla extract.
  13. Once cupcakes are completely cooled, frost with cream cheese frosting.

Notes

For best results, use natural unsweetened cocoa powder. Ensure all refrigerated ingredients (buttermilk, butter, cream cheese, and eggs) are at room temperature before starting. Do not overmix the batter to avoid tough cupcakes. Store frosted cupcakes in the refrigerator.