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?
** WATCH THIS QUICK VIDEO TO SEE HOW THESE RED VELVET CUPCAKES ARE MADE! **
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
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.
Yield: 2 dozen cupcakes
Ingredients:
For the cupcakes:
- 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
For the frosting:
- 8 ounces (1 brick) cream cheese
- 1/4 cup (half a stick) unsalted butter, softened
- 4 cups powdered sugar
- red nonpareil sprinkles, for garnish
Directions:
To make the cupcakes:
- Preheat the oven to 350 degrees F and line a cupcake pan with papers
.
- Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
- Place the buttermilk, oil, egg whites, food coloring
, vinegar, and vanilla in a large measuring cup, and stir together.
- Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).
- Fill the cupcake papers about 2/3 full with batter.
- 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.
- Cool completely, then top with cream cheese frosting and garnish with red nonpareil sprinkles.
To make the frosting:
- Place the cream cheese and butter in a large mixing bowl, and mix on medium speed until smooth.
- Add the powdered sugar, one cup at a time, mixing until smooth.
- 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.
*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.
More great cupcake recipes on my “Cupcake Recipes” Pinterest board!
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How pretty! And those cupcakes scream red hot valentine 🙂
Haha love it! Thanks so much Linda! xo
These are totally adorable Allie! Love the red velvet for Valentine’s Day!
Thank you so much Mary Ann! This recipe is tried and true and I love it for Valentine’s 😉
These cupcakes look so delicious!
Thank you so much Medha!
Awww those cupcakes are cute as a button! Love the way you decorated them. And I’m sure they’re delicious–there’s nothing like red velvet + cream cheese frosting 🙂
I totally agree June! The combination of red velvet + cream cheese frosting is such a classic! Thanks a bunch!
These cupcakes are gorgeous, Allie! So perfect for Valentine’s Day! Loving the cute decoration! 🙂
Thank you so much sweetie! I hope you’re having a great week 🙂
Oh my goodness, these cupcakes just scream PERFECTION! They look so soft, ultra-moist, and I love the way you decorated them, Allie!
Aw, thank you so much Sarah! You are so sweet!
I agree – it definitely feels like January now! And winter!! haha It got so cold! Allie these cupcakes are just beautiful – red velvet is one of my very favorite flavors!!
Me too Ashley! Especially when you can really taste the cocoa and buttermilk. It is freezing out and I am shivering over here! That’s my cue to go bake something 😉 Hope you’re keeping warm my dear!
These are SO pretty Allie! I might just have to make myself some for Valentine’s Day! Lol
Oh gosh I hope you do Ashley! I would love to hear your feedback on this recipe. Thank you so much for the sweet comment!
These are gorgeous! The will make anyone want to try them
Thank you so much Nicole! I just love red velvet always <3
You always add that special touch to whatever you bake, so it’s not just cupcake
in looks. What I like about this is it something a person like me who is cake decorating impaired could pull off to the amazement of friends and family! I like to keep everyone on their toes in regard to assumptions about me. Ha! I suppose a well decorated cupcake might not be considered by some to be that big of SURPRISE, but trust me it would be as big splash.
I always want to make a big splash when it comes to cupcakes! People just go crazy for a cute cupcake. So happy you like these, Carol- THANK YOU!
Allie, these cupcakes are beautiful and perfect for Valentine’s day!!
Thank you so much Alice! I will be making them again several more times before the big day 😉
Love the red hot heart on top of each cupcake – so cute!
Lol thank you so much Jill! Hope you have an awesome weekend, my friend!
So pretty and looks delicious! I loved this recipe. Thanks for sharing. 😀
My pleasure Genesis! I’m so happy you like it, it’s definitely a favorite of mine 🙂
Hi! It looks amazing!?
Just one question, 8 cups of powdered sugar? Isn’t too much?
Hey Sapir! Thanks for the great question. Eight cups is actually just the right amount for 16 ounces of cream cheese. It’s a generous recipe, as you can see the cupcakes have plenty of frosting and there are 2 dozen of them. Hope that helps!
Thanks!! It help a lot! I made them yesterday and it turn out amazing! Thank you!?
Hi! I made these cupcakes for Christmas and they were DELICIOUS. I was wondering if it would be possible to make this recipe as a 2 layer 9in round cake?
I’m so happy you liked them Elizabeth! I think it would work well as a layer cake too. You may need to adjust the bake times a bit though. You’ll know it’s done when a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs. Good luck and enjoy!
Hi Allie! I hope you are well! Thank you very much for the recipe – it looks amazing!
I have a couple questions if that’s okay, heheh
1) Is it okay to substitute the white vinegar in the batter with lemon juice? If not, is there another alternative for those who don’t consume wine/alcohol (as vinegar usually contains a percentage of it)?
2) Is it okay to half the entire recipe for one batch/a dozen cupcakes?
Thank you very much in advance! I can’t wait to try this in the coming couple weeks!
Hi As-Sabiruun! Thanks for the great question! It’s perfectly ok to do either or both of those things. I’ve halved the recipe many times before and it still works like a dream. Good luck and I hope you enjoy!
Thank you very much! I have one more question if that’s okay! Heheh. Does the flour/cocoa powder need to be sifted? Thanks again in advance! ??
No I don’t find it to be necessary. Good luck and enjoy!