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Red Velvet Cupcakes with cream cheese frosting and red crumbs on top.

Red Velvet Cupcakes

Colorful and moist, these red velvet cupcakes are topped with creamy, rich frosting for a deliciously festive treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 322
Ingredients Method Nutrition Notes

Ingredients
  

For the Cupcakes:
  • 1 ⅔ cups all-purpose flour For the base of the cupcakes
  • 2 teaspoons cocoa powder For a subtle chocolate flavor
  • 1 cup granulated sugar To sweeten the batter
  • 1 teaspoon baking powder For leavening
  • ¼ teaspoon baking soda For a light texture
  • ¼ teaspoon kosher salt To balance sweetness
  • ¾ cup unsalted butter Room temperature for richness
  • 3 large eggs Room temperature for structure
  • 2 tablespoons vanilla extract For flavor
  • ¾ cup buttermilk Adds moisture and tang
  • Red food coloring Liquid or gel for vibrant color
For the Cream Cheese Frosting:
  • 1 ½ cups unsalted butter Room temperature for creamy frosting
  • 1 ½ pounds confectioners sugar Sifted, for smooth frosting texture
  • 16 ounces cream cheese Room temperature for richness
  • 1 teaspoon vanilla extract For flavor
  • 1 pinch kosher salt To enhance the sweetness

Method
 

For the Cupcakes:
  1. Preheat the oven to 350°F. Place 16 cupcake liners in muffin pans.
  2. In a large bowl or stand mixer, sift together the flour, cocoa powder, baking powder, baking soda, and sugar. Whisk in salt.
  3. Cut the room temperature butter into tablespoon-sized pieces and add it to the dry mixture. Mix on low speed until the mixture becomes crumbly.
  4. In a separate bowl, whisk together the eggs, buttermilk, vanilla, and red food coloring.
  5. Slowly add the wet ingredients into the dry ingredients while mixing on low speed. Mix until fully combined, scraping down the bowl as necessary.
  6. Distribute the batter evenly into the cupcake liners.
  7. Bake for 15 to 18 minutes or until the tops spring back when lightly touched. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  8. In a large mixing bowl, beat the room temperature butter on medium speed until smooth and creamy, about 2 minutes.
  9. Add the room temperature cream cheese, vanilla extract, and salt to the butter. Beat on medium speed until well combined.
  10. Gradually add the sifted confectioners sugar one cup at a time, mixing until smooth. If a stiffer consistency is desired, add more powdered sugar or chill the frosting slightly.
  11. Transfer the frosting to a piping bag fitted with a star tip. Pipe a generous amount of frosting onto each cooled cupcake.

Nutrition

Serving: 1 servingCalories: 322kcalCarbohydrates: 39gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 101mgPotassium: 56mgFiber: 0.3gSugar: 33gVitamin A: 635IUCalcium: 36mgIron: 0.5mg

Notes

These cupcakes are a fun and festive treat for any special occasion. The rich cream cheese frosting pairs perfectly with the moist, vibrant cupcakes!

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