These red velvet cupcakes capture the best parts of my mother’s classic red velvet cake in individual portions. The recipe uses her tried-and-true buttermilk cake base that she’s relied on for over 30 years. A touch of unsweetened cocoa and red food coloring give the cupcakes their subtle cocoa note and the signature red hue. Each cupcake is finished with a smooth vanilla bean cream cheese frosting for a perfect balance of tang and sweetness.
- Red Velvet Cupcakes FAQ:
- Can I use natural food coloring instead of red food dye?
- Can I substitute the buttermilk with regular milk?
- Can I freeze the cupcakes?
- How do I prevent the cupcakes from sinking in the middle?
- Red Velvet Cupcakes Ingredient Notes:
- Tips for the Best Red Velvet Cake:
Red Velvet Cupcakes FAQ:
Can I use natural food coloring instead of red food dye?
Yes. Natural options like beetroot powder or concentrated beet juice can provide red color, though shades will vary. In this recipe we used 2 oz of liquid red food dye to achieve a vivid, consistent color; if you choose a natural alternative, add it gradually until you reach the shade you want.
Can I substitute the buttermilk with regular milk?
Buttermilk adds tenderness and a slight tang to red velvet. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to each cup of milk and letting it sit for a few minutes. This acidic mixture mimics buttermilk’s effect in the batter.
Can I freeze the cupcakes?
Yes. Freeze unfrosted cupcakes in an airtight container for up to 2–3 months. Thaw them at room temperature before frosting so the icing adheres smoothly.
How do I prevent the cupcakes from sinking in the middle?
To avoid sinking centers, don’t overmix the batter—mix until ingredients are just combined. Also, avoid opening the oven door during baking, since sudden temperature changes can cause the cupcakes to collapse.
Red Velvet Cupcakes Ingredient Notes:
- Cake Flour:
- Cake flour produces a lighter, softer texture than all-purpose flour. If you don’t have cake flour, you can substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch.
- Cocoa Powder:
- Use unsweetened cocoa powder for the best, balanced flavor. Dutch-processed cocoa deepens color and flavor, but natural cocoa works well too.
- Red Food Dye:
- Red dye creates the classic red velvet color. We used 2 ounces of liquid food coloring; adjust the amount to reach your preferred shade.
- Cream Cheese:
- Soften cream cheese to room temperature before making the frosting to ensure a smooth, lump-free icing.
Tips for the Best Red Velvet Cake:
- Room Temperature Ingredients:
- Bring eggs, buttermilk, and butter to room temperature before mixing. Room-temperature ingredients blend more evenly and produce a smoother batter.
- Proper Mixing Technique:
- Stir until ingredients are just combined—overmixing can make the cupcakes dense or tough.
- Use Quality Cocoa Powder:
- Choose a good-quality cocoa for a richer chocolate undertone; it contributes to the classic red velvet flavor.
- Cool Completely Before Frosting:
- Let cupcakes cool fully on a wire rack before frosting to prevent the icing from melting or sliding off.
Red Velvet Cupcakes
Ingredients
- 2 ½ cups cake flour 295 grams
- 1 ⅔ cups granulated sugar 333 grams
- 1 ½ tablespoons cocoa powder 12 grams
- 1 teaspoon baking soda
- 1 ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 eggs
- 1 ⅓ cup vegetable oil or neutral oil
- 1 teaspoon white vinegar
- 2 oz red food dye
- ¼ cup hot water
Cream Cheese Icing:
- 1 stick butter 113 g or 1/2 cup
- 1 stick cream cheese 226 g or 1 cup
- ¼ teaspoon salt
- ½ teaspoon almond extract optional
- 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
- 3-4 cups powdered sugar depending on how stiff you want the icing
Instructions
Red Velvet Cake:
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Preheat the oven to 350°F and line 24 cupcake wells with paper liners.
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Whisk together cake flour, cocoa powder, baking soda, and salt in a bowl until evenly combined; set aside.
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In a large bowl, whisk together vanilla, buttermilk, eggs, and vegetable oil until blended.
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Add the sugar and mix until incorporated.
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Stir in the vinegar and red food dye until evenly distributed.
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Fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
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Stir in the hot water; the batter will be thin, which is normal for this recipe.
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Divide batter among the 24 lined wells and bake about 20 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
Cream Cheese Icing:
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In the bowl of a stand mixer or a large bowl with a hand mixer, beat softened butter and cream cheese together until smooth.
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Beat on medium-high until the mixture is light and fluffy, about 2 minutes.
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Add salt, almond extract (if using), and vanilla bean paste or extract; mix until combined.
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On low speed, add powdered sugar ½ cup at a time until you reach your desired consistency.
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Increase to medium-high speed and whip until the icing is airy and smooth, about 2 minutes.
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Spread or pipe the cream cheese icing onto the fully cooled cupcakes and serve.
