Red Velvet Cupcakes are a light and airy cupcake topped with cream cheese frosting. They're perfect for Valentine's Day or any day!
Update: This recipe was originally posted in February 2019. The recipe and photos have been updated and republished in February 2022.
Confession - my favorite part of a red velvet cupcake is the cream cheese frosting. I love cream cheese, whether it's on a bagel or as frosting on a cupcake. So I have to admit, I made these cupcakes simply because it's more acceptable to eat a cupcake than it is to eat a bowl of cream cheese frosting.
I like to cut off the bottom of the cupcake and place it on the top, creating the perfect cupcake and cream cheese frosting sandwich. Is that just a me thing?
What are red velvet cupcakes?
Red Velvet Cupcakes are a chocolate buttermilk cupcake that is most commonly topped with a sweet cream cheese frosting. The cake gets its name from the cocoa powder, buttermilk and vinegar mixing together to create a dark red hue. Food coloring can be added to further enhance the red color.
Question: Am I the only one who immediately thinks of the armadillo groom's cake from the Steel Magnolia's movie when I hear red velvet cake?
Ingredients
Cupcakes:
- buttermilk
- red food coloring
- baking soda
- white vinegar
- cake flour
- cocoa powder
- baking soda
- salt
- unsalted butter
- sugar
- eggs
- vanilla
Frosting:
- cream cheese
- unsalted butter
- vanilla
- powdered sugar
- salt
Instructions
Start off by preheating the oven to 350 degrees. Line two cupcake pans with liners.
Then, combine your ingredients. First combine the buttermilk and red food coloring in a measuring cup until fully combined. Next, in a small bowl, whisk together the baking soda and vinegar. Set both aside. Then, in a large bowl, sift in the flour, followed by the cocoa powder, then the baking powder and salt.
Next, mix the ingredients in your stand mixer. Add the butter and sugar to the bowl of the stand mixer and beat on medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, followed by the vanilla.
Then turn off your mixer. Add in ⅓ of the flour mixture, followed by ⅓ of the buttermilk. Repeat until both are used, and follow that with the baking soda and vinegar mixture.
After that, bake your cupcakes! Divide the batter into the cupcake pans, filling each ⅔ to ¾ of the way full. Bake for 18-20 minutes. Transfer to a wire rack to cool.
Meanwhile, prepare your frosting. Add the cream cheese and butter to the bowl of a stand mixer and beat on medium speed for 4-5 minutes. Pour in the vanilla and then begin adding in the powdered sugar, ½ cup at a time until fully combined. Taste, and add salt if the frosting is too sweet.
Finally, frost your cool cupcakes. Once the cupcakes have fully cooled, transfer the frosting to a piping bag fitted with a large tip. Pipe the cream cheese frosting on the cupcakes.
FAQ
I researched the cake for a while and the history is uncertain. Some say it dates back to the Victorian era when making cakes with cocoa powder was a luxury and "velvet" was added to the name to let people know it would be a light, smooth cake. Other's say it was created in the 1800's. Some say it originated in Maryland, while other's say it was invented in the more southern states of the US.
It can be. During WWII when foods were rationed, many bakers began using beet juice in their red velvet cakes. It kept the cake moist and provided the red coloring. Now, many red velvet cakes are enhanced with red food coloring.
Many foods eaten on Juneteenth are red, to represent the bloodshed that occurred during slavery in the United States.
No. A chemical process occurs when the cocoa powder, buttermilk and vinegar combine, which creates a dark red hue. Which is still red velvet cake. The vivid red hue comes from the addition of food coloring, but it is not necessary.
Red velvet is a chocolate cake, however, buttermilk and vinegar are added which creates a smoother, richer flavor to the cake. A classic chocolate cake may be enhanced with coffee to bring out the chocolate flavor, or not at all.
If you use my cream cheese frosting, then yes you should refrigerate your cupcakes. Cupcakes will keep at room temperature for a few hours. Store in the fridge in an airtight container.
Storage and Substitutions
Baked, cooled cupcakes can be wrapped and frozen for up to 3 months. Baked and frosted cupcakes will keep in an airtight container for a few days in the fridge.
- Create buttermilk by adding 1 tablespoon of white vinegar to 1 cup milk
- Make your own cake flour by sifting ⅓ cup cornstarch into 2 ⅛ cup sifted all purpose flour
- Gel food coloring creates a richer color than other food colorings
I always think about making red velvet cupcakes in the winter, especially around Valentine's Day. Check out my other Valentine's Day recipes.
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Recipe
Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
For the Cupcakes:
- 1 cup buttermilk
- 2 oz red food coloring
- 1 teaspoon baking soda
- 1 teaspoon white distilled vinegar
- 1 stick unsalted butter at room temperature
- 1 ½ cups sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 2 ½ cups cake flour sifted
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Frosting:
- 8 oz. cream cheese softened
- 1 stick unsalted butter softened
- 1 teaspoon vanilla
- 3 ½ cups powdered sugar
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees. Line 2 cupcake tins with liners.
- Pour buttermilk into a large measuring cup. Add food gel or coloring and whisk until fully combined and buttermilk is a deep red. Set aside.1 cup buttermilk, 2 oz red food coloring
- In a small bowl, add baking soda and vinegar, mix to combine and set aside.1 teaspoon baking soda, 1 teaspoon white distilled vinegar
- In a large bowl, sift the cake flour, cocoa powder, baking powder and salt.2 ½ cups cake flour, 2 tablespoon cocoa powder, 1 teaspoon baking powder, 1 teaspoon salt
- In the bowl of a stand mixer, add butter and sugar and beat on medium speed until light and fluffy, about 3 minutes.1 stick unsalted butter, 1 ½ cups sugar
- Add in the eggs, one at a time, followed by the vanilla.2 large eggs, 1 teaspoon vanilla
- With the mixer off, add ⅓ of the flour mixture and ⅓ of the buttermilk. Mix on low until fully combined. Add another ⅓ of each and once combined, add in the remaining ⅓ of each.
- Add the baking soda and vinegar mixture and mix to combine.
- Divide the batter between the cupcake pans, filling each cavity to ¾ full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes on a wire rack.
For the Frosting:
- Add cream cheese and butter to a stand mixer and beat on medium high speed for 3-4 minutes. Add in the vanilla.8 oz. cream cheese, 1 teaspoon vanilla, 1 stick unsalted butter
- Slowly add in the powdered sugar on low speed, ½ cup at a time until fully incorporated.3 ½ cups powdered sugar
- Transfer frosting to a piping bag fitted with a large tip.
- Once cupcakes have cooled completely, pipe frosting onto cupcakes.
Nutrition
Amy (Savory Moments)
Red velvet makes for a perfect Valentine's Day treat or dessert! These look delicious!
Laura
Red velvet cake always reminds me of my childhood. These cupcakes however, are so grownup with their towering swirls of icing - lovely touch.