Red Velvet Cupcakes Recipe

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want in a classic red velvet cupcake: a smooth, velvety crumb, rich color, and that perfect balance of chocolate and vanilla. The cream cheese frosting adds a luscious tang that makes each bite even better. They’re easy to whip up, bake quickly, and always impress at parties or gatherings. I never have leftovers — they disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• 5 tablespoons (70 g) unsalted butter, softened

• 3/4 cup (150 g) granulated sugar

• 1 cup + 2 tablespoons (141 g) all-purpose flour, spooned and leveled

• 1 egg, at room temperature

• 1 egg yolk, at room temperature

• 1 1/2 tablespoons (8 g) Dutch-process cocoa powder

• 1/2 cup (120 ml) buttermilk, at room temperature

• 3/4 teaspoon baking powder

• 1/8 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1 1/2 teaspoons red gel food coloring

For the cream cheese frosting:

• 1/2 cup (112 g) unsalted butter, softened

• 4 ounces (114 g) cream cheese, cold

• 2 cups (260 g) powdered sugar, sifted

• Sprinkles for decoration (optional)

Directions

For the cupcakes:

1. I preheat my oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.

2. In a small bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. I set it aside.

3. In a large mixing bowl, I cream the softened butter and granulated sugar together using an electric mixer on high speed for 1–2 minutes until the mixture becomes light and fluffy.

4. I add in the egg, egg yolk, and vanilla extract, beating on medium speed until everything is pale and smooth.

5. On low speed, I alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry mixture. I mix until just combined, scraping down the sides of the bowl as needed.

6. I gently fold in the red gel food coloring until the color is fully incorporated and even.

7. I divide the batter evenly among the cupcake liners, filling each one about 3/4 full.

8. I bake the cupcakes for 17–20 minutes, or until a toothpick inserted into the center comes out clean.

9. After baking, I let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

For the cream cheese frosting:

1. In a mixing bowl, I beat the softened butter on high speed until pale and fluffy — usually about 5–10 minutes.

2. I add the cold cream cheese and mix on medium-high speed until smooth and fully combined.

3. I gradually sift in the powdered sugar, mixing on low at first, then increasing to high speed until the frosting is fluffy and smooth.

Assembling the cupcakes:

1. Once the cupcakes are completely cool, I transfer the frosting to a piping bag fitted with a decorative tip.

2. I pipe generous swirls of frosting onto each cupcake and, if I feel festive, I top them with sprinkles.

3. I serve them fresh or store them in an airtight container for up to 3 days.

Servings and timing

This recipe makes 12 cupcakes.
Prep time: 15 minutes
Cook time: 19 minutes
Total time: 34 minutes

Variations

When I want to change things up, I sometimes swap the cream cheese frosting for a whipped vanilla buttercream. I’ve also made a chocolate version by increasing the cocoa slightly and skipping the red food coloring. If I’m baking for a theme or holiday, I color the frosting or use festive sprinkles to match the occasion.

storage/reheating

I keep these cupcakes fresh by storing them in an airtight container at room temperature for a day or in the fridge for up to 3 days. If refrigerated, I let them sit at room temperature for 15–20 minutes before serving so the frosting softens and the flavors come through better.

FAQs

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day in advance and frost them just before serving. I keep the cupcakes covered and store the frosting in the fridge.

What type of food coloring should I use?

I prefer using red gel food coloring because it gives a vibrant color without thinning the batter. Liquid coloring can work, but I might need to use more to achieve the same intensity.

Why is there both an egg and an egg yolk in the batter?

The extra yolk adds richness and helps create that soft, tender crumb that makes these cupcakes so velvety.

Can I use natural cocoa powder instead of Dutch-process?

I recommend sticking with Dutch-process cocoa for a smoother, more balanced chocolate flavor and the deeper red color it creates.

How do I keep the frosting from being too soft?

I use cold cream cheese and make sure not to overbeat it. If the frosting feels too soft after mixing, I chill it in the fridge for 10–15 minutes before piping.

Conclusion

These red velvet cupcakes are everything I want in a classic dessert: rich, velvety, and topped with a creamy frosting that makes them impossible to resist. Whether I’m baking them for a birthday, Valentine’s Day, or just because, they always come out soft, flavorful, and beautiful. They’re a joy to make and even more fun to share.

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