These red velvet cupcakes are moist, fluffy, and delicious. They are gorgeous red chocolatey cupcakes paired perfectly with cream cheese frosting.
Want recipes sent straight to your inbox? Signup below.
This post contains affiliate links. That means I will make a small commission if you purchase from one of these links.
These cupcakes are a birthday favorite!
Years ago, these beauties were served with a cooked frosting; therefore, I will include that recipe in the recipe card. The tanginess of the cream cheese frosting is irresistible.
Recipe Ingredients
- Butter (room temperature) – Sweet butter adds richness and moistness.
- Sugar (granulated sugar) – Sugar adds sweetness.
- Eggs – Eggs help bind the ingredients together.
- Red food coloring – Red food coloring gives the cupcakes their signature red look.
- Flour (all-purpose)- Flour is the essential batter ingredient.
- Baking soda – Baking soda is the rising agent that provides a light fluffiness.
- Salt – Salt balances the sweetness and adds depth and complexity to the recipe.
- Cocoa – Cocoa adds the chocolatey flavor that is the star of this recipe.
- Buttermilk – Adds to the softness and tenderness of the batter. It also adds a slight tangy flavor.
- Vinegar (white vinegar) – Reacts with the baking soda to create a light, airy texture.
- Vanilla extract – Vanilla adds warmth and complexity to the recipe.
How to Make Red Velvet Cupcakes
This recipe is so quick and easy that it will be your new favorite.
Preheat oven to 350 degrees F.
Cream together butter and sugar with a mixer on medium speed.
Add eggs and food coloring to the butter mixture. Stir to combine.
Sift flour, baking soda, salt, and cocoa in a medium bowl.
Slowly mix the dry ingredients into the butter mixture alternately with buttermilk, vinegar, and vanilla extract.
Place paper liners in muffin tins. Fill 2/3 full with cupcake batter.
Bake for 15 to 19 minutes or until an inserted toothpick comes out clean.
Red Velvet Cupcakes
Ingredients
- ½ cup butter
- 1½ cups sugar
- 2 eggs
- 2 ounce red food coloring
- 2¼ cups flour
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon cocoa
- 1 cup buttermilk
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Cream together butter and sugar with a mixer on medium speed.
- Add eggs and food coloring to the butter mixture. Stir to combine.
- Sift flour, baking soda, salt, and cocoa in a medium bowl.
- Slowly mix the dry ingredients into the butter mixture alternately with buttermilk, vinegar, and vanilla extract.
- Place paper liners in muffin tins. Fill 2/3 full with cupcake batter.
- Bake for 15 to 19 minutes or until an inserted toothpick comes out clean.
Notes
Nutrition
Storing Cupcakes
Store unfrosted cupcakes in an airtight container at room temperature on the counter for up to 5 days or in the freezer for 3 months.
Store frosted cupcakes in an airtight container in the refrigerator.
More Cake Recipes
See you soon,
Kippi
Ps. This post was shared on Between Naps on The Porch.