Red Velvet Cupcakes

4.07 stars (82 ratings)

These red velvet cupcakes are incredibly fluffy, moist, and feature a vibrant red color. A subtle hint of cocoa and topped with a tangy, cream cheese frosting. The perfect sweet treat for Valentine's Day!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: cupcakes red velvet, red velvet cupcakes, red velvet cupcakes recipe

Servings: cupcakes

Calories: 237kcal

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 canola or vegetable
2 large egg whites
1 Tablespoon red food coloring liquid
1 teaspoon white vinegar
1 teaspoon vanilla extract

For the frosting

8 ounces cream cheese
1/4 cup unsalted butter softened to room temperature
4 cups powdered sugar

US Customary - Metric

Instructions

Make the cupcakes: Preheat the oven to 350ºF. Line a two 12-count muffin pans with cupcake liners. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla.
Pour the wet ingredients into the dry ingredients. Using a whisk or handheld mixing on low speed, beat together until smooth, about 1 minute.
Divide the cupcake batter evenly between the liners, filling them 2/3 of the way full.
Bake for 16-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean or with a few moist crumbs. Allow the cupcakes to cool completely before frosting.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a hand held mixer, add the butter and cream cheese. Beat together on medium-high until smooth. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
On low speed, add the powdered sugar in 1/2 cup ingredients, until combined. Increase to high speed and beat for 1 full minute. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
Frost the cooled cupcakes and top with sprinkles, if desired. Leftovers stay fresh in the refrigerator for up to 5 days.

Notes

Make Ahead Instructions: The cupcakes, frosting or unfrosted, can be made up to 3 days in advance.
Freezing Instructions: Baked, unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerate and bring to room temperature.
Buttermilk: If you don't have buttermilk, use this tutorial for how to make homemade buttermilk.
Food Coloring: If you're using gel vs. liquid, reduce to 1/2 to 1 teaspoon.

Nutrition