Red Velvet Cupcakes
Classic red velvet cupcakes with cream cheese frosting are always a hit! These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang.
Hey there! I’m posting on a Monday this week, instead of Tuesday like I usually do. I just wanted to make sure you saw these awesome red velvet cupcakes before you got too busy with the holiday! As you can probably tell, this is an older post, re-done. It originally published on January 26, 2016, but I’ve never been happy with the original pics, so I’ve re-shot the recipe and added a nifty video too. Hopefully now, this post will get the attention it deserves! These cupcakes are so moist and the cocoa-buttermilk flavor will make you swoon. They’re perfect any time of year, but especially at Christmas, Valentine’s Day, and (when garnished with a few fresh blueberries) the Fourth of July!
Are ya keeping warm?
It’s January, people! If it didn’t seem that way before, it sure does now. We got buried in over 2 feet of snow over the weekend, and things are feeling pretty frosty. I’m not letting it get me down though. Everything’s looking light and bright, and I’ve got my oven to keep me toasty.
With Valentine’s Day coming up in just a few weeks, I realized that although I have a few red velvet-ish recipes, I am somehow missing the most important one of all: simple, classic red velvet cupcakes with cream cheese frosting. I make this recipe pretty much every year for my kids’ class parties, and they’re always a big hit. They’re super moist, with a little cocoa backnote and a slight buttermilk tang. It all started with this recipe from Saveur a few years ago, and over time, I’ve tweaked it here and there to make it more to our taste.
I like that these are a little less oily, and a little more buttermilk-y. Also, the cocoa flavor is a bit more pronounced. And, I really don’t find it necessary to add quite so much red food coloring. Just one tablespoon makes it plenty vibrant enough, in my opinion. Do you agree?
And it wouldn’t be red velvet if not for a big, luscious swirl of tangy cream cheese frosting.
To get this look, just pipe a puffy dome of frosting onto the cupcakes, using a piping bag with a jumbo round tip. If it’s for Valentine’s Day, you can garnish with candy hearts
! And around July 4th they look great with a few fresh blueberries. But honestly, there isn’t any time of year I wouldn’t want red velvet, and red nonpareil sprinkles are always the perfect finishing touch!
More great cupcake recipes on my “Cupcake Recipes” Pinterest board!
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Classic red velvet cupcakes with cream cheese frosting are always a hit! These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang.
- 2 1/2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk*
- 1 cup oil
- 2 egg whites
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- red nonpareil sprinkles for garnish
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Preheat the oven to 350 degrees F and line a cupcake pan with papers.
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Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
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Place the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together.
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Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).
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Fill the cupcake papers about 2/3 full with batter.
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Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
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Cool completely, then top with cream cheese frosting and garnish with red nonpareil sprinkles.
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Place the cream cheese and butter in a large mixing bowl, and mix on medium speed until smooth.
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Add the powdered sugar, one cup at a time, mixing until smooth.
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When all the powdered sugar has been added, turn the speed up to medium-high and beat for one or two minutes, or until fluffy.
Recipe Video
*If you don’t have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
For the layer cake version of these cupcakes, click here: Red Velvet Cake.
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Hi, I am going to try these for Christmas. Question, do I need to grease the cupcake paper liners? I don’t want them to stick so am not sure what liners to use. Thanks!
No, you can either grease the pan or use liners. One or the other should be just fine. Good luck!
Dear Allie,
Can I use mascarpone instead of cream cheese?
Thank you,
Szabina
How can I can increase the height of the cupcakes almost up to the brim? Should I add 1 tsp baking powder?
Egg whites and no no need for the egg yolks?
Yes you can reserve the yolks for another use. Maybe try making lemon curd- that’s one of my favorite ways to use them up!
I have already tried these before, and truth be told they are amazing. But I was wondering is it okay to use whole eggs instead of just egg whites??
So happy you like them! I’m afraid I have not tested the recipe that way, but feel free to experiment! I’d love to hear about your results. Thanks!
The cupcakes have a weight when u hold it baked? Or is it completely light that u don’t feel any weight all? Like holding air?
They feel just like cupcakes in your hand! Similar weight to a typical cupcake. Good luck!
Egg whites only?
Yes!
do i really need the vinegar?
Red velvet cake is always made with a small amount of vinegar. If you want authentic red velvet cake then yes, otherwise it would not have been included it in the recipe.
Hi Allie,thank you so much for constantly sending me such lovely recipes, i really appreciate. i am from kenya, i made this cup cakes but reduced the sugar to 1 cup and since i didnt have vinegar i used squeezed orange juice but the consistency of the batter came out so thick almost like a dough and had difficulty scooping it,could reducing sugar and substituting vinegar be the reason why this happen? or may be our buttermilk could be so thick? first of all is this the right cosistency? what are some of the reasons to getting such very thick batter? , your answers to this will be highly appreciated since i really like this recipe.
Hi Faith! So great to hear from you all the way in Kenya! I think any time you make ingredient substitutions you are going to end up with a much different result. I’d advise that you follow the recipe as written to get the best possible result. Hope you have better luck next time!