Go Back
A close-up of a red velvet cupcake with creamy white frosting and red crumbs on top, sitting on a parchment liner, with more cupcakes blurred in the background.
Print Recipe
No ratings yet

Red Velvet Cupcakes Recipe

This classic red velvet cake is rich, tender, and topped with tangy cream cheese frosting. A tested, foolproof recipe perfect for beginner or experienced bakers!
Prep Time20 minutes
Cook Time20 minutes
Cooling Time1 hour
Course: Dessert
Cuisine: American
Keyword: red velvet cupcakes
Servings: 12 cupcakes
Author: Beth

Ingredients

Cupcakes

  • 1 ⅓ cups (160g) all-purpose flour
  • 1 Tbsp dutch-processed cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cups (198g) granulated sugar
  • 1 large egg
  • ½ cup (118ml) buttermilk
  • ½ cup (118ml) vegetable oil
  • 1 tsp vanilla extract
  • Red gel food coloring about 10–11g or ½ to 1 Tablespoon
  • ½ tsp white distilled vinegar
  • ½ tsp instant coffee granules dissolved in ¼ cup hot water

Cream Cheese Frosting

  • 8 oz (226g) cream cheese softened
  • ½ cup (113g) unsalted butter softened
  • 1 ½ tsp vanilla extract
  • 3-4 cups (339-454g) powdered sugar
  • optional: 1/8 tsp salt and dash of milk or heavy cream

Instructions

Red Velvet Cupcakes

  • Preheat the oven to 350ºF (180°C). Line a muffin pan with liners and set aside.
  • In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Then sift through a sieve. Set aside.
    1 ⅓ cups (160g) all-purpose flour, 1 Tbsp dutch-processed cocoa powder, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt
  • In a small bowl, dissolve the instant coffee granules in the hot water and set aside to cool slightly before adding to the batter.
    ½ tsp instant coffee granules dissolved in ¼ cup hot water
  • In a stand mixer or using a hand mixer, beat the granulated sugar, eggs, vegetable oil, buttermilk, vanilla extract, red food coloring, vinegar, and diluted coffee.
    1 cups (198g) granulated sugar, 1 large egg, ½ cup (118ml) buttermilk, ½ cup (118ml) vegetable oil, 1 tsp vanilla extract, Red gel food coloring, ½ tsp white distilled vinegar, ½ tsp instant coffee granules dissolved in ¼ cup hot water
  • On low speed, mix in the dry ingredients until fully combined.
  • Fill the muffin liners halfway. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.

Cream Cheese Frosting

  • Place room temperature cream cheese and butter in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
    8 oz (226g) cream cheese, ½ cup (113g) unsalted butter
  • Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
    1 ½ tsp vanilla extract, 3-4 cups (339-454g) powdered sugar
  • If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.
    optional: 1/8 tsp salt and dash of milk or heavy cream
  • For decorative piping, mix in an extra ¾ cup (90g) of powdered sugar, or as much as needed to reach your desired consistency. Spread or pipe the frosting onto the cupcakes.

Nutrition

Serving: 1cupcake | Calories: 461kcal | Carbohydrates: 59g | Protein: 4g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 238mg | Potassium: 70mg | Fiber: 1g | Sugar: 47g | Vitamin A: 529IU | Calcium: 47mg | Iron: 1mg