These red velvet cupcakes are not just another treat; they offer a festive twist for Valentine’s Day! With soft, moist cake and a vibrant red color, they’ll surely charm anyone who tries them.
This red velvet cupcake recipe addresses dryness and dullness, ensuring a rich flavor and moist texture that appeals to all cupcake lovers.
As I’ve baked these a few times, I found they solve a couple of common cupcake issues. You know those cupcakes that turn out too dry or fall flat? This recipe makes sure they’re fluffy and delicious, without stress. And I’ve definitely had my share of not-so-perfect baking days, so I wanted to ensure this version would be a hit every time.
You’re looking at a total of about 50 minutes from start to finish for 16 cupcakes. It’s simple and user-friendly, even if you’re racing against the clock to impress somehow, like unexpected guests or a last-minute gathering.
If you enjoy cupcakes as much as I do, check out my recipe for Strawberry Shortcake Cake Roll for another fun dessert option!
Table of contents
Why You Will Love This Recipe
- Moist and Soft Texture , The combination of cake flour and buttermilk creates a tender crumb in these red velvet cupcakes, making each bite feel light and airy.
- Unique Flavor Profile , With hints of cocoa and vanilla, these cupcakes offer a subtle chocolate taste that beautifully complements their vibrant color without being overly sweet.
- Visual Appeal , The striking red hue, especially when topped with cream cheese frosting, makes these cupcakes a stunning centerpiece for any occasion or celebration.
- Lasting Freshness , Thanks to the addition of oil alongside butter, these cupcakes retain their moisture longer, ensuring they stay deliciously fresh for days after baking.
Red Velvet Cupcakes
- Prep Time: 35 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 16 cupcakes 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and festive Valentine’s Red Velvet Cupcakes topped with creamy cream cheese frosting.
Ingredients
- 1 ⅓ cups (160 grams) cake flour
- 2 tablespoons (15 grams) natural unsweetened cocoa powder
- ½ teaspoon (2 grams) baking soda
- ¼ teaspoon (1.5 grams) salt
- ¼ cup (57 grams) unsalted butter, softened (for cake)
- 1 cup (200 grams) granulated sugar
- 1 large egg
- ¼ cup (60 ml) oil (canola or vegetable)
- 1 tablespoon (15 ml) red liquid food coloring
- 1 teaspoon (5 ml) pure vanilla extract
- ½ teaspoon (2.5 ml) distilled white vinegar
- ⅓ cup (80 ml) buttermilk
- ½ cup (113 grams) unsalted butter, softened (for frosting)
- 1 (8-ounce/226 grams) package brick-style cream cheese
- 2 cups (250 grams) powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract (for frosting)
Instructions
- Step 1: Begin by preheating your oven to 350°F (180°C). This step prepares the oven for proper rising and texture development in your cupcakes. Line two muffin pans with cupcake liners and set them aside.
- Step 2: In a mixing bowl, cream together ¼ cup (57 grams) softened unsalted butter and 1 cup (200 grams) granulated sugar until light and fluffy. This process incorporates air essential for a light crumb.
- Step 3: Mix in the egg, ¼ cup (60 ml) oil, 1 tablespoon (15 ml) red liquid food coloring, 1 teaspoon (5 ml) pure vanilla extract, and ½ teaspoon (2.5 ml) distilled white vinegar gently until just combined. Avoid overmixing to prevent tough cupcakes.
- Step 4: Sift together 1 ⅓ cups (160 grams) cake flour, 2 tablespoons (15 grams) natural unsweetened cocoa powder, ½ teaspoon (2 grams) baking soda, and ¼ teaspoon (1.5 grams) salt. Sifting eliminates lumps and ensures uniform texture.
- Step 5: Add the sifted dry ingredients to the wet mixture alternately with ⅓ cup (80 ml) buttermilk, starting and ending with the dry ingredients. Mix until just combined to maintain a tender crumb without overmixing.
- Step 6: Fill each cupcake liner about two-thirds full with batter. This amount prevents overflow and produces a nice dome shape when baked.
- Step 7: Bake the cupcakes in the preheated oven for approximately 15 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached. Rotate the pans halfway through baking (around 8 minutes) for even browning.
- Step 8: Allow cupcakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. This prevents frosting from melting when applied.
- Step 9: In a clean bowl, beat ½ cup (113 grams) unsalted butter and 1 (8-ounce/226 grams) package brick-style cream cheese until smooth and creamy. Gradually add 2 cups (250 grams) powdered sugar and beat until fluffy. Mix in 1 teaspoon (5 ml) pure vanilla extract. Chill the frosting for 10 minutes if it is too soft before spreading.
- Step 10: Spread or pipe the cream cheese frosting onto completely cooled cupcakes. Optionally, garnish with a sprinkle of cocoa powder or crushed nuts for texture.
Notes
- Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days, away from direct sunlight or heat.
- Refrigeration: Keep cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap individual cupcakes in plastic wrap, place in a freezer bag or container, and freeze for up to 3 months. Thaw at room temperature before frosting.
- Use fresh baking soda to ensure proper rising; replace if opened over six months ago.
- To prevent uneven baking or over-browning, rotate pans at the halfway mark during baking.
- Check your oven temperature with a thermometer to avoid dry cupcakes due to excessive heat.
- Avoid overmixing batter to prevent sinking or dense cupcakes.
- Chill frosting for 10 minutes in the fridge if it becomes too soft before application.
- Serve the cupcakes alongside vanilla ice cream or whipped cream for a classic combination. Fresh strawberries or raspberries complement the flavors well.
- Substitute distilled white vinegar with lemon juice if necessary for activating baking soda.
- Use gel food coloring instead of liquid for a more vibrant red without adding extra moisture.
- Top cupcakes with chocolate ganache instead of cream cheese frosting for a richer treat.
- Cake flour is preferred for its lighter texture and softness; avoid using all-purpose flour to maintain the cupcake’s tender crumb.
- Choose high-quality natural unsweetened cocoa powder for a subtle chocolate flavor that balances the sweetness.
- Use neutral vegetable oils like canola to keep moisture without altering flavor; avoid olive oil.
- Fine granulated sugar helps in achieving a good rise and soft crumb structure.
- Brick-style cream cheese is recommended for frosting to ensure proper consistency and flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Cocoa powder: Go for a high-quality unsweetened cocoa powder for a rich chocolate flavor. This gives the cupcakes depth and enhances their color.
- Vegetable oil: I suggest using a neutral vegetable oil; it helps keep the cupcakes moist and tender. Avoid olive oil since it can alter the flavor.
- Granulated sugar: Use fine granulated sugar for sweetness and to ensure the cupcakes rise nicely. It creates a great, soft crumb.
- Baking soda: Make sure to use fresh baking soda. This is vital for the leavening, so your cupcakes rise properly and have a nice texture.
- White vinegar: This helps activate the baking soda and balances the cocoa’s acidity. You can swap it with lemon juice if you’re out.
- Food coloring: Use gel food coloring rather than liquid for a more vibrant color without adding extra moisture. This is key for that classic red velvet look.
- Frosting: A cream cheese frosting pairs beautifully. Using block cream cheese gives the frosting the right consistency, making it easy to spread.
Recipe Tips
- If your cupcakes aren’t rising, ensure baking soda is fresh; replace it if it’s been open for more than six months.
- When the cupcakes over-brown, rotate the muffin pans halfway through baking, around 8 minutes into the process, for even cooking.
- For dry cupcakes, check your oven temperature with an oven thermometer; adjust the heat if it’s higher than 350°F during baking.
- If your cupcakes sink after baking, avoid overmixing the batter and check your leavening agents are active and not expired.
- When frosting is too soft, chill it in the refrigerator for 10 minutes; this will help it firm up before spreading on cupcakes.
Serving Suggestions
Serve red velvet cupcakes alongside vanilla ice cream or whipped cream for a classic pairing. A side of fresh strawberries or raspberries complements the sweet flavors beautifully.
Use red velvet cupcakes to make a trifle with layers of cream cheese frosting and fresh fruit. Add to dessert tables for celebrations or potlucks, making treats more festive.
Top with cream cheese frosting or chocolate ganache for extra richness. Add a sprinkle of cocoa powder or crushed nuts for visual appeal and crunch.
Recipe variations
- You can use cake flour for a lighter texture or substitute with all-purpose flour, but reduce to 1 ¼ cups for similar softness in red velvet cupcakes.
- Add 1 tablespoon of red food coloring to deepen the classic cinnamon-chocolate flavor, or use 2 teaspoons of beet juice for a natural option without artificial dye.
- Either unsalted butter or vegetable oil can be used to maintain moistness; using oil alone will increase tenderness but reduce buttery flavor.
- To make 32 cupcakes, double all ingredients precisely; bake in two batches at 350°F for about 15 minutes, checking doneness with a toothpick inserted.
- This recipe pairs nicely with my Red Velvet Brownies for an extended red velvet dessert offering.
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How to Store?
To keep your red velvet cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Place cupcakes in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight or heat sources.
Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to maintain texture.
Freezing: Wrap cupcakes individually in plastic wrap, then place in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature before frosting.
Other Recipes You’ll Love
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- Gluten Free Apple Bundt Cake
If you enjoyed this red velvet cupcakes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
