The BEST Classic Red Velvet Cupcakes with Tangy Cream Cheese Frosting
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Prepare to indulge in the ultimate Red Velvet experience with these incredibly delicious and visually stunning cupcakes. These aren’t just any red velvet cupcakes; they are the best you’ll ever bake! Boasting a perfectly soft, moist, and fluffy crumb, each bite delivers that classic, subtly chocolatey red velvet flavor. What elevates them to perfection is the generous swirl of our most decadent and tangy cream cheese frosting. Whether you’re celebrating a special occasion or simply craving a festive treat, these bright red beauties are remarkably easy to make and guaranteed to be an absolute showstopper.
These red velvet cupcakes strike an ideal balance, being wonderfully light and airy yet rich in flavor. The characteristic red velvet taste comes from a careful blend of high-quality cocoa powder, tangy buttermilk, and white vinegar. This unique combination creates a harmonious balance of tanginess and sweetness with a subtle hint of chocolate that is truly irresistible. To achieve their distinctive, vibrant red color, we use a touch of red food color paste, making them not only delicious but also incredibly festive. Crowned with the finest, velvety smooth cream cheese frosting, these cupcakes are a treat for both the eyes and the palate.
Looking for more delightful cupcake recipes? Be sure to try our Lemon Poppy Seed Cupcakes for a burst of citrusy freshness, the comforting Hot Chocolate Cupcakes, or the intensely rich Chocolate Fudge Cupcakes. Each recipe is designed to bring joy to your kitchen!
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WHY THIS RECIPE WORKS
- Perfectly Velvety Red Velvet Cupcakes: Our recipe yields cupcakes that are not just soft, but truly velvety and incredibly tender. The carefully balanced ingredients ensure a delicate crumb and a moist texture that simply melts in your mouth. You’ll be amazed at how quickly and easily these impressive cupcakes come together, making them perfect for any occasion, from casual gatherings to elegant celebrations.
- Irresistible Tangy Cream Cheese Frosting: The hallmark of any great red velvet cupcake is its cream cheese frosting, and ours is truly exceptional. This frosting is unbelievably delicious, smooth, and easy to pipe, allowing you to create beautiful swirls effortlessly. Its perfect tangy flavor provides a fantastic counterpoint to the sweetness of the cupcake, creating a harmonious and addictive dessert experience that will have everyone asking for more.
- Simple and Quick to Master: Don’t let the elegant appearance fool you; this red velvet cupcake recipe is surprisingly easy and quick to follow. Designed for bakers of all skill levels, it breaks down the process into simple, manageable steps. You’ll achieve incredibly delicious results without any fuss, making it a go-to recipe for when you want a showstopping dessert that doesn’t demand hours in the kitchen.
INGREDIENT NOTES
Understanding the role of each ingredient is key to baking perfect red velvet cupcakes. Here are some important notes on the key components of this recipe. For a complete list of ingredients and precise measurements, please refer to the detailed recipe card below.
- Eggs: For the best results, always ensure your eggs are at room temperature. This is crucial because room temperature eggs emulsify much better with other ingredients, creating a smoother, more uniform batter. This leads to a finer, more tender crumb in your finished cupcakes and helps them rise more evenly. Remember to take them out of the fridge 1-2 hours before you plan to start baking, adjusting the time based on how warm your kitchen is.
- Sour Cream: Sour cream is a secret weapon for achieving truly soft and tender cupcakes. Its acidity tenderizes the gluten in the flour, resulting in an incredibly moist and delicate texture. It also adds a subtle tang that complements the red velvet flavor profile beautifully. Just like the eggs, measure out your sour cream and allow it to come to room temperature 1-2 hours before baking for optimal incorporation into the batter.
- Buttermilk: Buttermilk is a cornerstone of classic red velvet flavor. It not only contributes to the soft and tender texture of the cupcakes but also brings a delightful tangy flavor that is characteristic of authentic red velvet. Its acidity reacts with the baking soda, aiding in the leavening process and creating a light, airy crumb. Make sure your buttermilk is at room temperature for optimal mixing and activation of leavening agents.
- White Vinegar: White vinegar plays a dual role in red velvet cupcakes. Firstly, it enhances the distinct tangy flavor that balances the sweetness of the cake. Secondly, and very importantly, its acidity reacts with the cocoa powder and baking soda to help activate the leavening and deepen the red color, contributing to that iconic festive hue. Don’t skip this ingredient for an authentic red velvet experience.
- Cocoa Powder: For the most luxurious flavor and a beautiful dark backdrop for the red color, I highly recommend using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa has been treated to reduce its acidity, resulting in a darker color and a smoother, less bitter chocolate flavor. My personal favorites for exceptional quality and taste are Valrhona or Ghirardelli, which will make a noticeable difference in the depth of your cupcakes’ flavor.
- Vegetable Oil: Using a neutral-flavored oil, such as canola oil, in this recipe ensures that the cupcakes remain incredibly moist and tender. Unlike butter, which can sometimes make cakes dry out quicker, oil contributes to a consistently soft crumb over time. It also allows the subtle flavors of the red velvet to shine through without any competing tastes.
STEP BY STEP INSTRUCTIONS
Crafting these delightful Red Velvet Cupcakes is a straightforward process that yields impressive results. You’ll need two mixing bowls, a hand whisk for combining the wet ingredients, and either a stand mixer or an electric hand mixer for whipping up the decadent frosting. Additionally, ensure you have a standard 12-cup cupcake pan and a set of quality cupcake liners ready.
The full, detailed recipe with exact measurements is provided down below in the recipe card, but here’s a general overview of the process to guide you.
Before you begin mixing, make sure to preheat your oven to 160ºC/ 320ºF (conventional oven setting). Then, take your 12-cup cupcake pan and line each cavity with paper cupcake liners. This preparation ensures a smooth baking experience from start to finish.
STEP 1: To create the cupcake batter, start by taking a large mixing bowl. Into this bowl, carefully sift all of your dry ingredients. Sifting helps to remove any lumps and ensures that all the ingredients are well aerated and evenly distributed. Once sifted, give them a gentle stir with your whisk to make sure everything is thoroughly combined. In a separate, medium-sized mixing bowl, add all of your wet ingredients. Using a hand whisk, gently whisk them together until they are just combined. Be careful not to overmix, especially the eggs, as this can affect the final texture of your cupcakes.
STEP 2: Now, it’s time to bring the wet and dry ingredients together. Slowly pour the wet mixture into the flour mixture. As you pour, gently stir the batter with your hand whisk or a spatula. Continue mixing until all the ingredients are just combined and there are no visible lumps remaining. Be careful not to overmix, as this can lead to tough cupcakes. Once your batter is smooth and lump-free, divide it evenly among the 12 cupcake liners in your prepared pan. Fill each liner about two-thirds full. Bake them in the preheated oven for approximately 20-23 minutes. To check for doneness, a wooden skewer or toothpick inserted into the center of a cupcake should come out clean. Once baked, allow the cupcakes to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
STEP 3: While your cupcakes are cooling, you can start on the luscious cream cheese frosting. In the large mixing bowl of your stand mixer, fitted with the paddle attachment, begin by creaming the softened butter on high speed for about 5 minutes. This long creaming time is crucial for incorporating air, which makes the frosting light and fluffy. After 5 minutes, stop the mixer, scrape down the sides of the bowl thoroughly with a spatula to ensure all butter is incorporated, and then mix for another 2 minutes on high speed until it’s pale and fluffy.
STEP 4: Once the butter is light and fluffy, add the vanilla bean paste and the full-fat cream cheese to the bowl. Cream these ingredients together with the butter on medium speed for just 1 minute, until they are fully incorporated and smooth. Be careful not to overmix the cream cheese, as this can make the frosting too runny. Next, with the mixer on low speed, gradually add the sifted powdered sugar in two parts. Allow each addition to fully incorporate before adding the next. This prevents a cloud of sugar from enveloping your kitchen! After both parts are added, scrape down the sides of the bowl once more to catch any unmixed sugar or butter. Give it a final mix for 2 minutes on low speed to ensure a smooth and lump-free frosting.
STEP 5: After the final mix in the stand mixer, remove the bowl from the mixer. With a sturdy spatula or a wooden spoon, beat the frosting by hand for a few minutes. This manual step is critical for removing any trapped air bubbles, resulting in an exceptionally smooth, dense, and pipeable cream cheese frosting. Once your frosting is perfectly smooth, transfer it to a piping bag fitted with your favorite star piping tip, such as a Wilton 1M. Now, you’re ready to elegantly pipe generous swirls of frosting onto your completely cooled red velvet cupcakes. For an extra touch of charm, consider decorating them with a few festive sprinkles!
EXPERT BAKING TIPS
- Embrace a Kitchen Scale for Precision: Baking is a science, and precision is paramount for consistent, excellent results. While cup measurements can vary significantly, my recipes are primarily developed using grams, which is the most accurate and reliable way to measure ingredients. I wholeheartedly recommend investing in a good kitchen scale. It ensures you’re adding the exact amount of each ingredient, leading to perfectly balanced flavors and textures every single time, eliminating guesswork and dramatically improving your baking success.
- Avoid the Pitfall of Overmixing Your Batter: Once your wet and dry ingredients are combined, resist the urge to vigorously mix the batter. Overmixing develops the gluten in the flour excessively, which can lead to tough, dense, and chewy cupcakes instead of the desired soft and tender crumb. I always finish by gently folding the batter with a spatula after the main mixing, ensuring everything from the bottom of the bowl is thoroughly incorporated without overworking the gluten. Mix just until combined, and then stop!
- The Impact of Light vs. Dark Baking Pans: The type of baking pan you use can significantly influence the outcome of your cupcakes. For the most superior results, opt for aluminum baking pans. These lighter-colored pans reflect heat, allowing the cupcakes to bake more gently and evenly, which results in a softer, more consistently baked cake without overly browned edges. In contrast, dark baking pans absorb more heat, leading to faster baking and often a darker, thicker crust, which can result in a drier cupcake. Always grease your pan and line it with baking paper for easy release.
- Fill Cupcake Liners Evenly for Consistent Baking: For professional-looking cupcakes that bake uniformly, it’s essential to fill your cupcake liners evenly. Use an ice cream scoop or a measuring cup to ensure each liner receives roughly the same amount of batter. Filling them about two-thirds full is usually ideal, allowing the cupcakes to rise beautifully without overflowing. Consistent filling promotes even baking and ensures all your cupcakes are perfectly done at the same time.
- Room Temperature Ingredients are Non-Negotiable: This tip applies to many baking recipes, but it’s especially important for red velvet cupcakes and their frosting. Ingredients like eggs, buttermilk, and sour cream, when at room temperature, emulsify much more easily with fats and sugars. This creates a smoother, more homogenous batter and frosting, which in turn leads to a lighter, airier texture and a more stable emulsion. Plan ahead and take these ingredients out of the fridge at least 1-2 hours before you start baking.
FAQ
Absolutely! This recipe adapts wonderfully to mini cupcakes. Simply follow the recipe as written for mixing the batter. When it comes to baking, reduce the baking time significantly. Mini cupcakes typically bake for 8-10 minutes, or until a cake tester inserted into the center comes out clean. Keep a close eye on them as ovens vary, and mini cupcakes can go from perfectly baked to overbaked very quickly!
Yes, they can! To prepare them in advance, store the unfrosted cupcakes in an airtight container at room temperature for 1-2 days. The frosting can also be made ahead; store any unused frosting in an airtight container in the fridge for up to 1 week. When you’re ready to frost and serve, let the chilled frosting come to room temperature for about 30-60 minutes. Before piping, give it a good stir by hand with a spatula to remove any air bubbles and restore its smooth, pipeable consistency. Then, pipe the frosting onto the cupcakes, and they’ll be ready to be enjoyed as if freshly made!
The best way to tell if your cupcakes are done is by using a cake tester or a wooden toothpick. Once the baking time suggested in the recipe has passed, gently insert the tester into the very center of one of the cupcakes. If it comes out clean, with no wet batter clinging to it, then your cupcakes are perfectly baked and ready to be removed from the oven. Another good visual cue is that the tops will spring back lightly when gently touched, and the edges might just begin to pull away from the cupcake liners.
The most common reason for brown rather than vibrant red cupcakes is insufficient food coloring or using the wrong type. For a truly striking red, you need to use a high-quality gel food color paste, not liquid food coloring, which is too diluted. Also, the amount can vary by brand, so don’t be afraid to add a bit more paste until you achieve your desired rich red hue. Make sure your cocoa powder is Dutch-processed, as its lower acidity creates a darker base that helps the red pop.
Absolutely! These cupcakes freeze wonderfully. For best results, freeze unfrosted cupcakes. Once completely cool, wrap each cupcake tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 2-3 months. To thaw, simply transfer them to the refrigerator overnight or let them come to room temperature on the counter for a few hours. Once thawed, you can frost them fresh, ensuring they taste as good as new!
STORAGE
Proper storage is essential to keep your Red Velvet Cupcakes fresh and delicious. If your cupcakes are already frosted with cream cheese frosting, they should be stored in an airtight container in the refrigerator due to the perishable nature of cream cheese. They are best enjoyed within 1-2 days to maintain their optimal taste and texture. If you have unfrosted cupcakes, you can store them in an airtight container at room temperature for 1-2 days. Unused cream cheese frosting can be stored separately in an airtight container in the fridge for up to 1 week. Before using the refrigerated frosting, let it come to room temperature for about 30-60 minutes, then give it a good stir with a spatula to remove any trapped air bubbles and bring it back to a smooth, pipeable consistency. Once the frosting is revitalized, pipe it onto your cooled cupcakes, and they’ll be ready to delight your taste buds!
Other Cupcake Recipes To Try
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
If you loved this recipe, please make sure to leave a STAR REVIEW to let us know! We’d also love to see your beautiful creations – make sure to tag me on Instagram @juliemarieeats. For even more delicious baking ideas and inspiration, be sure to follow me on Pinterest.
Red Velvet Cupcakes
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Equipment
- 12-cup cupcake pan
- Cupcake liners
- Red Food Color Paste
- Stand mixer with paddle attachment or Electric hand mixer
- Large mixing bowls
- Hand whisk
- Spatula or wooden spoon
- Piping bag and star piping tip (e.g., Wilton 1M)
Ingredients
RED VELVET CUPCAKES
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoon unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g buttermilk room temperature
- 120 g sour cream 14-18% room temperature
- 75 g vegetable oil
- 2 teaspoon white vinegar
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon red gel food coloring or vegan food coloring see notes
CREAM CHEESE FROSTING
- 200 g unsalted butter softened, cut into cubes
- 100 g full-fat cream cheese chilled and firm
- 360 g powdered sugar sifted
- ½ teaspoon vanilla bean paste or vanilla extract
Instructions
RED VELVET CUPCAKES
- Preheat your oven to 160ºC (320ºF) for a conventional oven. Line a 12-cup cupcake tray with paper cupcake liners, ensuring they are seated properly.
- In a large mixing bowl, sift together all of the dry ingredients: all-purpose flour, granulated sugar, unsweetened Dutch cocoa powder, baking powder, baking soda, and salt. Sifting helps to aerate the flour and prevents lumps. Once sifted, give the mixture a quick stir with a whisk to ensure everything is thoroughly combined.200 g all-purpose flour, 200 g granulated sugar, 2 tablespoon unsweetened Dutch cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another separate mixing bowl, add all of the wet ingredients: buttermilk, sour cream, vegetable oil, white vinegar, large eggs, vanilla extract, and red gel food coloring. Using a hand whisk, gently whisk them together until they are just combined and the color is uniform. Be sure to not mix the ingredients too vigorously, especially the eggs, as overmixing here can affect the final texture of your cupcakes.110 g buttermilk, 120 g sour cream 14-18%, 75 g vegetable oil, 2 teaspoon white vinegar, 2 large eggs, 1 ½ teaspoon vanilla extract, ¾ teaspoon red gel food coloring or vegan food coloring
- Slowly pour the combined wet ingredients into the bowl containing the dry ingredients. While pouring, gently stir everything together using your hand whisk or a spatula. Mix just until the ingredients are fully incorporated and there are no lumps left in the batter. Be very careful not to overmix, as this can lead to tough cupcakes. The batter should be smooth and a vibrant red.
- Divide the cake batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake them in the preheated oven for 20-23 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Once baked, let the cupcakes cool in the hot pan for about 5 minutes. This helps them set. After 5 minutes, gently remove the cupcakes from the pan and transfer them to a wire rack to cool down completely before frosting.
CREAM CHEESE FROSTING
- For the best frosting consistency, take your unsalted butter out of the fridge about 10-15 minutes before you begin, allowing it to soften slightly but still remain cool. Cut the butter into small cubes. Ensure your powdered sugar is sifted to prevent any lumps in your frosting. Your cream cheese should be full-fat and chilled firm from the fridge.200 g unsalted butter
- In the large mixing bowl of your stand mixer, fitted with the paddle attachment, or using an electric hand mixer, begin by creaming the softened butter on high speed for a full 5 minutes. This step is crucial for incorporating air and making the butter light and fluffy. Stop the mixer, scrape down the sides of the bowl thoroughly with a spatula to ensure all butter is incorporated, then continue mixing for another 2 minutes on high speed until the butter is very pale and fluffy.
- Add the vanilla bean paste (or vanilla extract) and the chilled full-fat cream cheese to the creamed butter. Beat these ingredients together on medium speed for exactly 1 minute, until they are just combined and smooth. Be careful not to overmix the cream cheese, as this can break down its structure and lead to a runny frosting.100 g full-fat cream cheese, ½ teaspoon vanilla bean paste
- Scrape down the sides of the bowl once more to ensure everything is well mixed. With the mixer on its lowest speed, gradually add the sifted powdered sugar in two parts. Allow the first half of the powdered sugar to fully incorporate with the butter and cream cheese mixture before adding the second half. This prevents lumps and keeps your kitchen clean. After all the sugar is added, scrape down the sides of the bowl one final time and mix for 2 minutes on low speed to ensure a perfectly smooth and uniform frosting.360 g powdered sugar
- Once the frosting is mixed, take the bowl off the stand mixer. Using a sturdy spatula or a wooden spoon, vigorously beat the buttercream by hand for a few minutes. This manual step is critical for pushing out any trapped air bubbles, resulting in an incredibly smooth, dense, and pipeable cream cheese frosting that holds its shape beautifully.
- Transfer the smooth buttercream to a piping bag fitted with your favorite star piping tip, such as a Wilton 1M. Pipe generous swirls of the decadent cream cheese frosting onto your completely cooled red velvet cupcakes. For an extra festive touch, you can optionally decorate them with a scattering of sprinkles. Serve and enjoy!
Notes
The exact amount of red food coloring may vary depending on the brand and intensity of your specific food color. Start with the recommended ¾ teaspoon, but don’t hesitate to add a little more if needed, mixing until your desired deep red color is achieved.
For the cream cheese frosting, ensure your butter is softened but still cool to the touch, and your cream cheese is firm and cold from the fridge. This contrast in temperatures helps create a stable and pipeable frosting. Overmixing the cream cheese, especially if it’s too warm, can make the frosting runny.