Moist, buttery, and slightly tangy, these red velvet cupcakes are legendary. These gorgeous cupcakes have hints of both chocolate and vanilla with a deep red color, making them an exquisite treat. A smooth, tangy cream cheese frosting ties the flavors together. Serve these cupcakes at your next dinner party for a light touch of class.
Red Velvet Cupcakes recipe highlights:
- If you are a lover of red velvet cupcakes, this recipe is for you! They are light, moist, sweet, and tangy. Everything you’d expect from this elegant cupcake.
- I adapted my favorite chocolate cupcake recipe to achieve the one and only red velvet recipe you will ever need.
- These cupcakes are made extra tender by creaming the butter and sugar together for at least 10 minutes. The result is a soft, delicate crumb in each bite of cupcake.
- Red velvet is a mix between chocolate and vanilla flavors with a touch of tanginess that lingers at the end. There’s chocolate, vanilla, vinegar, and buttermilk in the cupcakes. Each one plays an important part in how the cupcakes taste.
Red velvet cakes and cupcakes stand out from any other flavor. It’s buttery, tangy, and wonderfully different. Not to mention, it’s gorgeous.
I used my trusted chocolate cupcake recipe as a starting point when developing today’s cupcake recipe. When I first made chocolate cupcakes I learned that cocoa powder will suck the moisture right out, leaving you with a dry dense texture. For that reason, I added a touch of oil with the butter to keep the cupcakes moist. But red velvet isn’t chocolate. Yes, there’s a little chocolate in it but not enough to where I thought it was vital to add oil.
Instead, I added a touch more butter and let the butter and sugar cream together for a whole 10 minutes. Perfection.
We’re using only half the cocoa called for in the chocolate cupcakes mentioned above. The taste will be subtle. In my opinion, it adds more to the color than the taste. The color of the cocoa will deepen the red. It’s so pretty.
A splash of white vinegar and some buttermilk add that extra something that makes the cupcakes taste so different. The vinegar will also enhance the red making it more vibrant.
Top the cupcakes with cream cheese frosting to tie the flavors together and you have yourself one elegant dessert.
Red Velvet Cupcakes
For the cupcakes
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 and 1/4 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 tablespoon white vinegar
- 1 bottle red food coloring, (1-ounce)
Make the cupcakes
- Preheat the oven to 350ºF. Line 12 muffin cups with paper liners. Set aside.
- In a large bowl, beat together the butter and sugar for 10 minutes. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
- In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the buttermilk, begin and end with the flour mixture. Beat until well blended. Add the vinegar and food coloring. Beat until fully incorporated and no streaks remain in the batter.
- Fill the prepared muffin cups 2/3 full. (There may be enough batter leftover to make 1 or 2 extra cupcakes.) Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
Make the frosting
- In a large bowl, combine all the ingredients and beat on medium speed until smooth. Top the cupcake with the frosting.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.