Name: Red Velvet Cupcakes
Prep time: 20 min
Cook time: PT-493601H57M31S
Total time: 40 min
Ingredients: Cupcakes; 1¼ cups all-purpose flour; 1 tablespoon unsweetened cocoa powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; ½ cup buttermilk, room temperature; 1 tablespoon red food coloring (gel preferred); ½ teaspoon white vinegar; Cream Cheese Frosting; 8 oz cream cheese, softened; ¼ cup unsalted butter, softened; 2½ cups powdered sugar; 1 teaspoon vanilla extract

Ingredients

Scale

Cupcakes

1 1/4 cups all-purpose flour

1 tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1/2 cup buttermilk, room temperature

1 tablespoon red food coloring (gel preferred)

1/2 teaspoon white vinegar

Cream Cheese Frosting

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.

Whisk dry ingredients: flour, cocoa powder, baking soda, and salt.

Cream butter and sugar until light and fluffy, about 2–3 minutes.

Add egg and vanilla, mixing until smooth.

Mix wet ingredients: buttermilk and red food coloring.

Alternate additions: add dry ingredients and buttermilk mixture to the batter, beginning and ending with dry ingredients. Mix just until combined.

Stir in vinegar gently.

Fill liners about ⅔ full and bake for 18–20 minutes, or until a toothpick comes out clean.

Cool completely before frosting.

Frosting:
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Frost cooled cupcakes.

Notes

Cooking Tips

Use gel food coloring for a vibrant red without thinning the batter.
Do not overmix—this keeps the cupcakes light and tender.
Bring all ingredients to room temperature for the best texture.
Chill frosting for 10–15 minutes if it’s too soft to pipe.

Variations

Mini Red Velvet Cupcakes: Bake for 10–12 minutes.
Chocolate Chip Red Velvet: Fold in ½ cup mini chocolate chips.
Filled Cupcakes: Add a spoonful of cream cheese or chocolate ganache to the center before baking.
Dairy-Free Option: Use plant-based butter, dairy-free cream cheese, and almond milk with 1 teaspoon vinegar.

Author: Emma
Prep Time: 20 minutes
Cook Time: 18–20 minutes

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 17g
Saturated Fat: 10g
Carbohydrates: 38g
Protein: 4g
Cholesterol: 65mg