Red Velvet Cupcakes

This red velvet cupcake recipe is simple to make and so delicious! Moist red velvet cupcakes flavored with buttermilk and cocoa powder, swirled with sweet and tangy cream cheese frosting!

Ingredients for Red Velvet Cupcakes

Red velvet cupcakes

• All-purpose flour – Fluff the flour before measuring and level the measuring cups.
• Granulated sugar – For sweetness.
• Baking soda – Leavening agent to help the cupcakes rise.
• Cocoa powder – For these cupcakes, go with regular cocoa powder as opposed to dark cocoa powder to create the most vibrant red color. One tablespoon of cocoa powder gives the cupcakes a very subtle chocolate flavor.
• Salt – Enhances flavor and balances the sweetness.
• Vegetable oil – You can also use canola oil or any other neutral baking oil.
• Egg – Large egg, room temperature.
• Buttermilk – Buttermilk is a key ingredient to create the classic taste of red velvet cupcakes. No buttermilk? No problem! Scroll down to “Tips” to see how to make an easy buttermilk substitute.
• Vanilla extract – Pure vanilla extract adds great flavor to these cupcakes.
• White vinegar – Yes this seems strange, but no, you won’t taste it. White vinegar is another ingredient that is traditional to red velvet cupcakes. It helps activate the baking soda and contributes to the classic taste!
• Red gel food coloring – Red food coloring gives these cupcakes their signature, vibrant red color. My favorite brands of gel food coloring are Americolor and Chefmaster.

Cream cheese frosting

• Unsalted butter – Room temperature for easy creaming.
• Cream cheese – Also room temperature to incorporate well with the butter.
• Powdered sugar – Also known as confectioners’ sugar or icing sugar. You do not need to sift the powdered sugar unless it is lumpy.
• Salt – A bit of salt adds some contrast to the sweetness of the frosting and enhances the flavors.
• Vanilla extract – Vanilla extract adds amazing vanilla flavor to the frosting.

How to Make Red Velvet Cupcakes

To make the cupcake batter, only a mixing bowl and whisk are required! The batter comes together in just a few minutes and is simple to make!

Whisk together the dry ingredients (all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt). Next, add the wet ingredients (vegetable oil, egg, buttermilk, vanilla extract, white vinegar, and red gel food coloring). Whisk the wet and dry ingredients together until the batter is well combined and smooth.

Portion the cupcake batter into a cupcake pan with cupcake liners and bake at 350 degrees F for approximately 20 minutes. The cupcakes are done baking when a toothpick comes out clean or the cupcakes bounce back when gently touched.

Remove the cupcakes from the oven and cool in the pan for a few minutes. Transfer to a wire rack to cool to room temperature.

How to Make Cream Cheese Frosting

To make the cream cheese frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer and a large bowl.

Cream together room temperature butter and cream cheese until light and fluffy. Add in powdered sugar and mix on low speed until the sugar is combined with the butter and cream cheese. Add vanilla extract and salt. Scrape the sides and bottom of the bowl occasionally to ensure the ingredients are well incorporated.

Turn the mixer to medium-high speed and whip for 2 – 3 minutes until the cream cheese frosting is light, fluffy, and smooth.