Ever wondered how Red Velvet Cupcakes got their name? It’s the crumb, for one. True to its name, this cupcake version of Red Velvet Cake is a striking scarlet colour that’s velvety and soft, with a hint of vanilla and chocolate flavour. Topped with fluffy cream cheese frosting, it loves to steal the lime light. And we happily let it!
Red Velvet Cupcakes
The eye-catching cupcake version of the iconic Red Velvet Cake taste like a cross between vanilla and chocolate cupcakes, and are piled high with swirls of fluffy cream cheese frosting. With a superior, buttery and “velvety” sponge, Red Velvet Cupcakes are THE treat to make when you want to be the talk of a gathering.
It commands attention – both visually, and by virtue of pure deliciousness. And just think: No matter how crowded the pot luck buffet table is, everybody’s eyes will immediately be drawn to YOUR cupcakes. Because how can one miss these? (Answer: You can’t!)
Ingredients in Red Velvet Cupcakes
Here’s what you need for the Red Velvet Cupcakes. You might be wondering – vinegar? Why oil AND butter? And is cake flour really necessary? Read on to find out the answers!
Cake flour – This low protein flour is specifically to make the crumb of cakes more tender. For Red Velvet Cupcakes, it also makes the dome more nicely rounded compared to using plain flour (all purpose flour).
If you use plain / all purpose flour, the cupcake is still excellent, however, you will notice that the dome has a bit more of a peak to it. Not drastic or offensive, and it’s hidden under the frosting anyway!
My advice? Worth hunting down cake flour if you’re making this for a special occasion / wanting to show off. Otherwise, don’t make a special trip to the store.
Buttermilk – Fermented milk that is thicker than plain milk but thinner than cream, with a slight tang. An ingredient used in baking for flavour (the subtle background tang is a signature characteristic of Red Velvet Cupcakes), and to make cakes lighter because the acid in it helps tenderise gluten.
It is also commonly used in baking to make cakes lighter because the acid in buttermilk activates baking soda to make cakes rise. However, this doesn’t apply to Red Velvet Cupcakes because we’re using baking powder instead which already has acid in it to activate the rising power.
Don’t have buttermilk? Make it yourself. It just requires lemon juice or vinegar and milk! Directions in recipe notes.
Baking powder – To make the cupcakes rise! Note: I use baking soda for Red Velvet Cake. But for cupcakes, I prefer baking powder because it gives the cupcakes a prettier dome (baking soda gives it a slightly unsightly peak).
Vinegar – This is sometimes used in baking recipes that use baking soda as the leavening agent to make them rise, such as in my Red Velvet Cake recipe, because the vinegar gives the baking soda a kick start in the rising process.
However, it also plays a part in the tenderness of the crumb because acid helps breakdown gluten (as noted above in buttermilk). And interestingly, I found that using vinegar helps preserve the vibrant red colour in the cupcakes.
So even though we are not using baking soda in this recipe, vinegar stays in!
Oil AND butter – Yes, both are necessary in this recipe for best results! We love butter for flavour, but it doesn’t make things moist. Oil makes cakes moist but doesn’t add flavour. So use both!
Vanilla – Vanilla extract trumps artificial vanilla essence. Don’t waste vanilla bean on this recipe.
Cocoa powder – Just a bit, for the subtle chocolate flavour we know and love about Red Velvet! Standard cocoa powder is called for here, though the more intense flavoured dutch processed works just fine too.
Sugar – Caster sugar / superfine sugar works best here because it dissolves more easily into the batter. But granulated / ordinary white sugar can be used if that’s all you’ve got.
Red food colouring – To make the cupcake RED! Using ordinary food colouring (rather than intense gel) you need 1 whole tablespoon of red food colouring. If using gel, dip-and-smear a toothpick 3 times, and match the batter colour to the photos below.
Eggs – Make sure your eggs are at room temperature, not fridge cold, and are labelled “large eggs” which is an industry standard size in Australia and the US (55-60g / 2 oz each). The carton will be labelled as such.
Why do eggs have to be at room temperature? Because they incorporate better into the batter. Also, cold eggs mixed in with creamed butter makes the butter solidify again! Yep, been there, done that!
How to make Red Velvet Cupcakes
The making part is really no different to typical butter based cakes.
Sift the dry ingredients into a bowl so they’re lump free. I don’t like sifting, but in this situation, it’s necessary because cocoa powder has a tendency to get lumps in it.
Cream butter, then sugar – Cream the softened butter and beat with an electric beater or a stand mixer for 1 minute until it’s smooth. THEN add the sugar and beat for a further 2 minutes until it’s fluffy and the butter has changed from yellow to very pale yellow, almost white.
Eggs – Add eggs one by one, beating in between until incorporated.
Oil, buttermilk, vinegar and vanilla – Then beat in remaining wet ingredients until incorporated.
Add Dry Ingredients – Lastly, add the Dry ingredients and mix for just 30 seconds until incorporated and you no longer see streaks of flour. There may be some small lumps still, and that’s ok. It’s better than over mixing which is a common mistake with cupcakes. This causes the batter to be over worked which makes the cupcake less tender.
Important – Once the dry ingredients are mixed with the wet ingredients, do not stop. Fill the muffin tin and get it in the oven quick smart. The reason is because once the wet ingredients are combined with the dry, the baking powder is activated. If you leave it sitting around, the baking powder will be bubbling away in the raw batter and by the time it’s baked, it won’t rise as well. This rule applies to all baking recipes!
Fill muffin tin with the batter. It makes 12 perfect cupcakes, so divide all the batter between the 12 holes. If you use a standard muffin tin with cupcake liners the size I use, then it should fill the paper liners 3/4 of the way up to produce perfectly domed cupcakes!
Bake for just 20 minutes in a 180°C/350°F (160°C fan) oven, or until a toothpick inserted in the middle cupcake comes out clean.
The surface of some of the cupcakes will be a little cracked. But that is absolutely no issue. Because in what world do people send out unfrosted cupcakes?? 😂
Cool completely before frosting. Warm cupcakes with butter based frosting = disaster! (In the form of melted frosting!)
Ingredients for Cream Cheese Frosting for Red Velvet
Cream Cheese is the most common frosting you see these days for Red Velvet Cake and Cupcakes, and that’s what I’m sharing today. The creamy, fluffy sweet frosting with the tang from cream cheese is a perfect match with the cupcakes!
Cream cheese – Must be block, not the tub cream cheese which is softer as it’s the spreadable kind. If you use tub, the frosting will be too soft and sloppy.
Philadelphia is still my brand of choice, though these days better value brands are actually pretty good (I wouldn’t have said that 5 years ago!). Make sure it’s softened so it can be whipped to make it fluffy and creamy. If you’re in Australia, Philadelphia cream cheese these days is soft enough straight out of the fridge to whip. If you’re in the US, leave it on the counter for a bit.
Soft icing sugar / powdered sugar – Not to be confused with pure icing sugar which sets hard for things like royal icing, soft icing sugar / powdered sugar is a mix of cane sugar and tapioca or maize starch so it dissolves easily into frosting intended to be soft, fluffy and creamy.
Butter – To add richness to the frosting as well as giving it structure so it can be piped.
Vanilla – For flavour.
Salt – Just a pinch brings out flavour in baked goods!
How to make Cream Cheese Frosting
The trick to making a lovely fluffy, creamy cream cheese frosting is to beat, beat, beat. Oh – and to beat the butter first before adding the cream cheese, and to add the icing sugar in parts so you don’t get a dust storm in your face!
Cream butter: Beat the butter first for 1 minute until it’s smooth and starts to become paler in colour – speed 6 on stand mixer using the paddle attachment, or speed 9 for electric beater. I do this because the butter needs to be creamed longer than cream cheese. It also helps to make the frosting more white – butter changes from yellow to almost white the longer you beat it.
Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don’t get a dust storm in your face! If you do have dust storm problems, just place a clean tea towel over the bowl as you beat.
Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy – speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it’s too sloppy, place in fridge for 30 minutes, then beat again.
Piping bag: Transfer into piping bag with desired piping tip.
Pipe onto cupcake, swirling it up nice and high! This recipe makes enough to generously frost 12 cupcakes as pictured in post.
Fresh for 3 days – more tender than most!
You’ll find these Red Velvet Cupcakes are more moist and tender than the typical recipe, owing to the use of the combination of both butter and oil (as opposed to just butter) and the rather strict beating times I provide. Over beating is one of the most common causes of tough cupcakes with “rough” crumbs. Stick to the times I provide, and I guarantee you will have the most plush Red Velvet Cupcakes on the block!
The other benefit of extra soft Red Velvet Cupcakes is shelf life. Cupcakes are notorious for becoming quite dry the next day. But not these! The shelf life of these is 3 days in an airtight container. Keep them in the fridge if it’s warm where you are. The frosting will become firm, so be sure to bring to room temperature before eating so the frosting becomes nice and creamy again! – Nagi x
Watch how to make it
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Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
Dry Ingredients:
- 1 1/3 cups cake flour (sub plain / all purpose flour, Note 1)
- 1 tbsp cocoa powder , unsweetened (Note 2)
- 1 1/2 tsp baking powder (not baking soda, Note 3)
- Pinch of salt
Wet Ingredients:
- 60g / 4 tbsp unsalted butter , softened (Note 4)
- 2/3 cup caster sugar (superfine sugar)
- 2 large eggs , at room temperature (Note 5)
- 1/3 cup vegetable oil (or canola)
- 1/2 cup buttermilk , at room temperature (Note 6)
- 1 tsp vanilla extract
- 1/2 tsp white vinegar (Note 7)
- 1 tbsp red food colouring (yes, 1 whole tablespoon!)
Cream Cheese Frosting:
- 1/3 cup unsalted butter , softened (Note 4)
- 170g / 6oz Philadelphia block cream cheese , softened (Note 8)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 1/2 cups soft icing sugar mixture (powdered sugar) , sifted (Note 9)
Instructions
Cupcakes:
- Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
- Sift Dry ingredients together into a bowl.
- Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
- Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
- Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
- Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
- Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth – few small lumps is ok. Do not keep beating – overworks batter = cupcakes not as soft!
- Fill pan: Divide the batter between the 12 cupcake liners – it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
- Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
- Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
Frosting:
- Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour – speed 6 on stand mixer, speed 9 for electric beater.
- Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
- Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
- Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy – speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
- Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes – makes enough to generously frost 12 cupcakes as pictured in post.
Recipe Notes:
Nutrition Information:
Life of Dozer
He’s such a good shoot assistant….
Aurora says
Hi Nagi, I’m looking to make this, but I don’t have any food coloring. What brand food coloring do you recommend?
Amber says
Really any kind of food coloring it doesn’t really matter!
Lucy says
Hey, I’m making these right now and before I’ve added the dry ingredients the mixture is quite lumpy, and its been mixing for a while. Is there anything I should do to fix this?
Maggie says
1. Cake flour makes the cupcakes a little more tender and “velvety” (true to its name!) and gives it a sweet shaped dome. Plain / all purpose flour works fine too but the crumb is not quite as tender and the dome will have a slight peak shape (which isn’t a big deal if hidden under mound of frosting!)
THAT ONE WAS IN THE RECIPE NOTES…
But then, in vanilla cupcakes…
Plain flour (aka all purpose flour) – there’s a widely held misconception that cake flour is the secret to tender, fluffy cupcakes. This is simply not true. These cupcakes actually come out better using plain flour rather than cake flour. You can taste the vanilla and butter slightly better, the crumb is slightly more velvety AND it keeps ever so slightly better too. Cake flour works very nearly as well so if that’s all you’ve got, it can be used. Do not substitute with self raising flour or gluten free flour
What’s up with that!?!?
Nagi says
Hi Maggie….vanilla cupcakes and red velvet are very different recipes with different hydration ratios due to the cocoa powder. I tested both cupcakes extensively with various flours so the notes are specific to the recipe they are written with and only apply to that recipe. Some cupcakes call for cake flour and some get better results with all purpose! Thanks N x
Patricia says
Hi nigi your red velvet cupcakes look lovely just made them though soft they had not got much sweetness to them cannot buy block Philadelphia cheese here in Ireland only the soft one. Hopefully when I put the frosting on the cupcakes it will add sweetness to them all your recipes ate out standing
Greetings from dublin ireland 🇮🇪
Patricia obrien
Nagi says
The soft cream cheese will make the icing soft but it will still taste good. Let me know how they turn out! N x
Kato says
Hi, Nagi you are an amazing pers And your recipes always good and bam with me but I wanna ask you, how can I made for 6 cupcakes unstead of 12 same thing with chocolate cupcakes? Waiting for you reply, Ily❤️☺️
Char says
These cupcakes are divine.the crumb is incredible.and the taste is fabulous!! I made the frosting using the ermine frosting method, while replacing half the butter with cream cheese( so half cup butter and half cup cream cheese) the results were out of this world. You are awesome Nagi! Can’t wait to try more of your recipes! Next on my radar is your whole orange cake- it sounds so good!! Right now im prepping to make a batch of your red velvet cupcakes- again- for an order tomorrow morning!
Joolz says
Did exactly as recipe asked and they were amazing. So soft, fluffy and moist. It’s now my go to. Thanks Nagi.
Sarah D says
Awesome!!!!
Rakel says
5 stars for you, not so much for me, I´m not a baker at all, first of all, Im a 100% savory girl and second, I´m rubbish at baking,but I thought I´d give this ago for the kids, the shop had ran out of red food colouring so my partner thought he would be smart and got yellow instead, well they didn´t turn out yellow, have you ever changed a babies nappy? Say no more and for the icing, mine was runny as anything and I can´t for the life of me think what I did wrong apart from the eggs were not room temp. the 12 cup cakes however didn´t last very long, the kids and one adult ate them in no time, so just because mine were ugly didn´t mean they tasted bad, “don ´t judge a book by its cover”´I´m not giving up on baking just because I failed a bit on this one, anyway, need to rate another recepi of yours that I made yesterday 🙂 x
NawaalS says
Hi Nagi
I’ll be making mini red velvet cupcakes for an engagement party in two weeks, really looking forward to using your recipe!
I have homemade kefir, could I use this instead of buttermilk?
Nagi says
Hi Nasaal, yes you can use kefir in place of the buttermilk, I hope you love them! N x
Aisling says
The metric measurement for the cocoa is incorrect, it should read 15g not 5g. It’s a tablespoon surely not a teaspoon.
Aisling says
The metruc measurement fir tge cocoa is incorrect, it should read 15g not 5g.
Kate says
Hi can you give me the measurements in grams please ,I don’t know what 2/3 cups is .sorry
Char says
2/3 of a cup weighs 134 grams. Google will answer all your general queries 🙂
Nagi says
Hi Aisling, 5g is correct, cocoa doesn’t weigh as much as liquid so it won’t be 15g. (Just like a cup of flour weighs less than a cup of water) N x
Jasmine says
Hi there, I used this recipe tonight but the cupcakes came out dark brown and not bright red as desired. Do you have any idea where I went wrong or what I can do to ensure they come out red? The sponge was light and fluffy however so happy with that at least….
Char says
It could be that you used too much cocoa powder. That would dominate the red food color and give the cake more of a browner colour. try weighing your cocoa powder or use less.
Teresa says
I enjoyed making these cupcakes. cooling now. Can i add food gel coloring to the frosting?
Thanks!
Nagi says
Sure can Teresa! N x
Sonya says
Is there a way (or a recipe) to make these into chocolate cupcakes? Your cupcakes are all the best EVER!
Rakel says
I know this will come across as a very stupid question, but I don´t have a sweet tooth, I´m a savory girl all the way, so I never bake, but my daughters love it and I thought I might try and be a normal mum for a few hours and try this (already dreading it) so when you say cocoa powder, is that something that you find in the baking isle or is it the same as the hot chocolate powder that you put in a cup of hot water and drink? Fingers crossed I don´t cock this up and who knows, maybe even a new hobby 😉 x
CJ says
Cocoa powder is not the same as hot chocolate powder, which contains sugar and other ingredients. Our supermarket now keeps cocoa powder in the baking aisle, though it used to be with the other hot drinks products.
Poppy Rendall says
Added a bit extra cocoa powder but the cupcakes and frosting came out great! Mine are less red as I only had natural food dye!
Priya Bagee says
Made this recipe for my daughter who is big fan of red velvet cake. She loved it but she gave me comments as she needs more chocolate flavour to it. Thought I would add extra cocoa next time to get more chocolate taste. I loved the cream cheese frosting although I did not get stiff peaks while whipping and because of that when I did the piping it did not set well. Overall I would say it’s a successful attempt for making it first time. Thanks Nagi for inspiring me with yummy recipes.
Maddie says
Omg! These look delish! Will definitely try! But as I don’t like to add artifical color, could you please suggest alternatives for red food color?
Thanks
Helen says
Best red velvet cake recipe ever. Cakes delicious.
Nagi says
Thanks so much Helen, I’m so glad you enjoyed it!! N x