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rich red velvet cupcakes with cream cheese frosting

Red Velvet Cupcakes

These gorgeous red velvet cupcakes have hints of both chocolate and vanilla with rich red color, making them an exquisite treat. A smooth, tangy cream cheese frosting ties the flavors together.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 28

Ingredients

For the cupcakes

  • ½ cup (120 ml) canola oil, vegetable oil can also be used
  • ¼ cup (57 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (330 g) cake flour, sifted
  • 2 tablespoons unsweetened cocoa powder , sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 1 ounce red food coloring, 1 bottle

For the frosting

  • 1 cup (227 g) unsalted butter, softened
  • 16 ounces (453 g) cream cheese, softened and cut into pieces
  • 4 cups (480 g) confectioners sugar, sifted
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon salt

Instructions

Make the cupcakes

  • Preheat the oven to 350ºF. Line two 12-cup muffin pans with paper liners. Set aside.
  • In a large bowl, beat together the oil, butter, and sugar for 10 minutes on medium speed, until light and fluffy. Add the eggs, one at a time, mixing for about 20 seconds after each addition. Beat in the vanilla.
  • In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, 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 4 extra cupcakes.) Bake for 15-18 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.
  • Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost as desired.

Make the frosting

  • In a large bowl, beat the butter and cream cheese together until smooth and creamy.
  • Add the sugar, vanilla, and salt. Beat on low speed until just incorporated. Turn the mixer to high speed and beat until smooth.

Notes

  • Make sure to properly measure the flour. Don’t just scoop the flour out of the container with the measuring cup. Instead, lightly spoon the flour into the measuring cup and level it off with the back of a knife. Or measure by weight for more accurate results.
  • Sift the flour and cocoa powder to remove any clumps. Do this after they have been measured.
  • Buttermilk is required. It’s needed in order to react with the cocoa powder and baking soda. Full-fat buttermilk will work best but low-fat will be okay if that’s all you can access.
  • The amount of food coloring is up to you! I used 1-once liquid food coloring. Feel free to use less, more, or leave it out completely.
Make ahead tip
  1. The cupcakes can be made ahead 1 day in advance. Keep covered and store at room temperature.
  2. The frosting can also be made 1 day in advance. Keep covered and store in the refrigerator until ready to use.
  3. Frosted cupcakes can be stored in an airtight container for up to 3 days in the refrigerator.
  4. Unfrosted cupcakes can be frozen for up to 3 months. Thaw in the refrigerator overnight and frost before serving.