Red Velvet Cupcakes
Red velvet is a mild cocoa cake with a tender, slightly tangy crumb from buttermilk and a splash of vinegar. These cupcakes are mixed by hand with oil, which keeps them moist for days, and topped with a thick cream cheese frosting that holds a swirl. Bake them for Valentine's Day, a birthday or a bake sale.
Published
- Prep Time
- 25 mins
- Cook Time
- 21 mins
- Cool
- 1 hr
- Total Time
- 1 hr 46 mins
- Servings
- 12 cupcakes
How do you make Red Velvet Cupcakes?
To make red velvet cupcakes, whisk flour, cocoa, baking soda, baking powder and salt. In another bowl, whisk sugar, oil, eggs, buttermilk, vanilla, vinegar and red food colouring, then whisk in the dry ingredients. Fill 12 lined cups two-thirds full and bake at 175°C (350°F) for 18-21 minutes. Cool completely, then pipe with cream cheese frosting.
- Total time
- 1 hr 46 mins
- Calories
- 460 per serving
- Protein
- 4.5 g
- Yield
- 12 cupcakes
- Difficulty
- Easy
- Method
- Baking
Ingredients
Cupcakes
Cream cheese frosting
Equipment
12-cup muffin tin · Paper liners · 2 mixing bowls · Whisk · Electric mixer · Piping bag with a large star or round tip · Wire rack
Quick Directions
Prepare
Heat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
Mix the wet ingredients
In a large bowl, whisk the sugar, oil and eggs for 1 minute until smooth.
Combine
Add the dry ingredients to the wet ones and whisk gently just until smooth and no dry flour remains.
Bake
Fill the liners two-thirds full.
Make the frosting
Beat the cream cheese and butter with an electric mixer on medium speed for 2 minutes until smooth.
Frost
Pipe or spread the frosting onto the cooled cupcakes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect red velvet cupcakes.
Prepare
Heat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners. Whisk the flour, cocoa, baking soda, baking powder and salt in a bowl.
Mix the wet ingredients
In a large bowl, whisk the sugar, oil and eggs for 1 minute until smooth. Whisk in the buttermilk, vanilla and vinegar, then add the food colouring a little at a time until the batter is a deep red.
Combine
Add the dry ingredients to the wet ones and whisk gently just until smooth and no dry flour remains. The batter will be fairly thin.
Bake
Fill the liners two-thirds full. Bake for 18-21 minutes, until the tops spring back when pressed lightly and a toothpick in the centre comes out clean. Cool in the tin for 5 minutes, then move the cupcakes to a wire rack and cool completely, about 1 hour.
Make the frosting
Beat the cream cheese and butter with an electric mixer on medium speed for 2 minutes until smooth. Add the icing sugar on low speed, then the vanilla and salt, and beat on medium-high for 1-2 minutes until fluffy. Stop there, because overbeaten cream cheese frosting turns soft and runny.
Frost
Pipe or spread the frosting onto the cooled cupcakes. For the classic finish, trim the domes off one or two cupcakes, crumble them and sprinkle the red crumbs over the frosting.
Recipe Tips
- Gel colouring gives a stronger red with less liquid than the liquid kind. If the cupcakes need to be vegetarian, check the label: some red colourings are made from carmine, also listed as cochineal or E120, which comes from insects.
- Use full-fat block cream cheese. Spreadable cream cheese from a tub holds more water and makes a soft, runny frosting.
- Let the cream cheese and butter soften to room temperature so the frosting beats up smooth, without lumps.
- Frost only completely cooled cupcakes, or the frosting will melt and slide.
Variations
- Mini cupcakes: fill lined mini muffin cups two-thirds full and bake for 10-12 minutes.
- No colouring: leave out the food colouring for light brown cocoa cupcakes that taste exactly the same.
- Valentine's toppers: press a small heart-shaped candy or a pinch of red sprinkles onto each swirl of frosting.
- Vanilla frosting: use the vanilla buttercream from our vanilla cupcakes if you prefer a sweeter, less tangy topping.
Nutrition (per serving)
| Calories | 460 |
|---|---|
| Protein | 4.5 g |
| Carbs | 57 g |
| Fat | 24 g |
| Saturated fat | 9.5 g |
| Fibre | 0.5 g |
| Sugar | 42 g |
| Sodium | 215 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Because of the cream cheese frosting, keep frosted cupcakes in an airtight container in the fridge for up to 4 days. Let them stand at room temperature for 20-30 minutes before serving.
- Freezer
- Freeze unfrosted cupcakes, wrapped well, for up to 3 months. Thaw at room temperature before frosting.
Red Velvet Cupcakes FAQs
What does red velvet taste like?
Red velvet is a mild chocolate cake. It uses only a little cocoa, so the flavour is gentle, and the buttermilk and vinegar give it a slight tang that goes well with cream cheese frosting.
Can I make red velvet cupcakes without food colouring?
Yes. The colouring adds no flavour, so the cupcakes taste the same without it; they will just be light brown. Beetroot powder gives a more muted reddish colour.
Can I make red velvet cupcakes without buttermilk?
Yes. Stir 2 tsp lemon juice or white vinegar into 160 ml (2/3 cup) milk and let it stand for 5 minutes, or use plain yogurt thinned with a little milk.
Do red velvet cupcakes need to be refrigerated?
Frosted red velvet cupcakes should be kept in the fridge because of the cream cheese frosting, but they can sit at room temperature for up to 2 hours while you serve them. Unfrosted cupcakes keep at room temperature, covered, for 2 days.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
