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Red Velvet Cupcakes

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Ingredients

Warning0 allergens identified

Red Velvet Cupcakes

1 ⅓ cups all purpose flour

2 tablespoons unsweetened cocoa powder

½ tsp salt

1 stick unsalted buttersoftened to room temperature

1 cup granulated sugar

1 eggroom temperature

¾ cup buttermilkroom temperature

1 tbsp red gel paste coloring

1 tsp pure vanilla extract

½ tsp baking soda

½ tsp apple cider or white vinegar

Cream Cheese Frosting

8 ounces cream cheesesoftened; will take 1-2 hours to soften at room temperature

6 tablespoons unsalted buttersoftened

3 cups powdered sugaradd more as desired for a thicker, sweeter frosting

2 tablespoons milkomit if you're piping the frosting; see notes

1 tsp vanilla extract

⅛ tsp saltomit if using salted butter

Instructions

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Bake the cupcake

Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.

Whisk the flour, cocoa powder and salt in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed for 3-5 minutes, or until light and fluffy. Add the egg on low speed, beating just until incorporated. Scrape down the sides of the bowl as necessary.

Place the buttermilk, red gel paste and vanilla extract in a glass measuring cup and stir well to combine.

Add 1/3 of the flour, followed by one third of the milk, and mix on low. Repeat, adding the remaining flour and milk in 1/3’s, scraping down the bowl as needed.

In a small bowl, add the baking soda to the vinegar, which will fizz up. Mix thoroughly and add this reaction to the batter, beating on low speed just until incorporated.

Divide the batter evenly between each muffin cavity and bake for 18-22 minutes (check after 15 minutes), or until a toothpick comes out clean.

Transfer the pan to a wire rack and cool in the pan 10 minutes. Remove from the pan and cool completely.

Make the frosting

Place the softened cream cheese and butter in a medium bowl and beat on medium high speed until smooth, about 2 minutes.

Add the powdered sugar, milk (if using), vanilla, and pinch of salt, and beat on low until the powdered sugar is incorporated. Beat on medium high speed until fluffy, about 2 minutes.

Assemble the cupcakes

Frost the cupcakes with the cream cheese frosting and enjoy!

Nutrition

My Calorie Intake

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My Notes

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Tips & Tricks (5)

Buttermilk & Vinegar Chemistry ⚗️
The buttermilk and vinegar create a gentle acid that reacts with baking soda to provide lift while the cocoa deepens the chocolate notes; don't skip either ingredient as they're essential to the signature tender crumb and subtle tang.
Color Saturation Control 🎨
Start with less red gel paste than you think you need and gradually add more—gel coloring is highly concentrated and using too much can overpower the delicate vanilla-chocolate balance and affect cupcake texture.
Room Temperature Ingredients Rule 🌡️
Bring cream cheese, butter, eggs, and milk to room temperature before mixing to ensure a smooth, lump-free batter that bakes evenly and produces moist, tender cupcakes with consistent crumb structure.
Cream Cheese Frosting Stability 🧈
Beat softened cream cheese alone first until completely smooth, then add butter gradually—this prevents overmixing and curdling, resulting in a frosting that's creamy, spreadable, and won't weep or separate.
Perfect Bake Test Timing ⏱️
Check cupcakes at 16 minutes with a toothpick—they should have a few moist crumbs but no wet batter, as red velvet is best when slightly underbaked for maximum moisture, unlike traditional vanilla cupcakes.