Red Velvet Cupcakes

A striking red velvet cake with fluffy cream cheese frosting is an American staple. Tangy, luscious and just as much vanilla as it is chocolate, red velvet cake is a beautifully complex dessert. For all its goodness, though, layered cakes are a feat to put together. But red velvet cupcakes offer the best of both worlds: all the flavor of red velvet cake without the tricky cutting, frosting and assembling of a layered cake.

Our red velvet cupcake recipe with cream cheese frosting uses a few techniques to make the cupcakes truly sink-your-teeth-in soft: room-temperature ingredients, sifted flour and cocoa powder, and canola oil instead of butter. The 24 cupcakes (or 48 mini cupcakes) feed a crowd and are perfect for summer potluck desserts, birthday parties, or red-hued holidays like Christmas and Valentine’s Day.

What flavor are red velvet cupcakes?

The flavors of red velvet cupcakes are tangy and rich (thanks to the buttermilk and white vinegar), with vanilla and cocoa notes lingering throughout. The cream cheese frosting also adds a sweet tang. Red velvet cake’s flavor is a bit similar to that of chocolate cake, but there isn’t as much cocoa powder and the addition of vinegar and red food coloring helps set it apart.

Ingredients for Red Velvet Cupcakes

• Canola oil: Neutral-tasting canola oil adds moisture to the cake without overpowering the flavor. You could use melted butter, but oil is liquid at room temperature so it keeps the cupcake’s crumb softer for longer.
• Sugar: Granulated sugar sweetens the red velvet cupcakes.
• Eggs: Bring the eggs to room temperature so they blend easily into the batter, creating voluminous and fluffy cupcakes. Take them out of the fridge 30 minutes before starting.
• Red food coloring: Liquid red food coloring gives these red velvet cupcakes their vibrant, pure red hue. You can use natural food dyes, too, like beet powder, although you might get a more magenta-colored batter.
• All-purpose flour: Cupcakes work best with all-purpose flour. It creates a strong structure so the cupcakes aren’t super delicate and crumbly but keep a tender crumb.
• Cocoa powder: I always find my cocoa powder to be a little lumpy. Once it’s added to the batter, it’s nearly impossible to get the lumps out without overmixing. Take a second to sift the cocoa powder (and all-purpose flour while you’re at it) so everything blends smoothly and easily into the batter.
• Baking soda: Baking soda helps the cupcakes rise nice and tall.
• Buttermilk: We use buttermilk to give these red velvet cupcakes some richness and a little tang, plus it helps the baking soda activate. If you don’t have any on hand, try a buttermilk substitute with milk and lemon juice or vinegar.
• Vinegar: White vinegar creates the tangy flavor that’s essential and distinct in classic red velvet cake.
• Cream cheese frosting: Although it’s not traditional, I always think that the best red velvet recipes are finished with cream cheese frosting. Make sure to bring your cream cheese and butter to room temperature so you don’t have a lumpy frosting.

Directions

Step 1: Make the batter

Preheat the oven to 350°F. In a large bowl, sift together the all-purpose flour, sugar, cocoa powder, baking soda and salt.

In a separate bowl, whisk together the canola oil, buttermilk, eggs, red food coloring, vanilla and white vinegar. Add the dry ingredients to the wet ingredients, mixing just until moistened.

Step 2: Portion and bake

Place foil or paper cupcake liners in 24 muffin cups, then evenly fill them two-thirds full with the batter. Bake the cupcakes until a toothpick inserted in the center of a few of the cupcakes comes out clean, 18 to 22 minutes.

Cool the cupcakes for 10 minutes to finish setting up their crumb structure, then remove them from the muffin pans to a wire rack to cool completely to room temperature.

Editor’s Tip: I always use a cookie scoop to evenly and consistently fill cupcake liners. Plus, it makes the job much less messy!

Step 3: Mix the frosting

In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese, butter, vanilla extract and salt until the mixture is fluffy. Gradually beat in enough confectioners’ sugar to achieve your desired frosting consistency. More confectioners’ sugar means a stiffer frosting.

Step 4: Decorate

Frost the cupcakes as desired. I like to use a piping bag and tip for a professionally decorated look, or use a mini offset spatula for a more casual frost. Serve and enjoy!

Editor’s Tip: If you don’t have a piping bag or piping tips, you can frost cupcakes with a resealable plastic bag.

Recipe Variations

• Make ’em mini: Place mini cupcake liners in 48 mini muffin cups, then fill them with the batter until they’re two-thirds full. Bake the cupcakes at 350° until a toothpick inserted in the center of a few comes out clean or with a few crumbs, 15 to 20 minutes.
• Try a different frosting: Not a fan of cream cheese frosting? Feel free to use vanilla buttercream or old-fashioned ermine frosting instead.

How to Store Red Velvet Cupcakes

Store red velvet cupcakes in an airtight container in the fridge for up to four days. If they’re unfrosted, store the cupcakes in an airtight container at room temperature instead to keep the crumb moist and store the frosting in the fridge for up to four days.

Can you freeze red velvet cupcakes?

Yes, you can freeze red velvet cupcakes. To freeze cupcakes unfrosted, allow them to cool to room temperature, then transfer them to an airtight container. Place the cream cheese frosting in a separate airtight container. Freeze both for up to two months, and thaw the cupcakes at room temperature and the frosting in the fridge overnight. Rewhip the frosting and decorate the cupcakes before serving.

Red Velvet Cupcake Tips

Can you make a red velvet cupcakes recipe gluten-free?

Yes, you can make red velvet cupcakes gluten-free. Instead of all-purpose flour, use one of the best gluten-free flour blends that has xanthan gum. Make sure all other packaged goods are certified gluten-free, too, if needed.

Can you use gel food coloring instead of liquid food coloring?

Yes, you can use gel food coloring instead of liquid food coloring. Start with 1 teaspoon of gel food coloring and add more as needed to reach the desired color. Gel food coloring is much more concentrated, so you won’t need as much as liquid food coloring.

Can you bake red velvet cupcakes without cupcake liners?

Yes, you technically can bake red velvet cupcakes without cupcake liners, but they won’t rise as tall or be as fluffy. The batter clings to the liners and uses the liners as an anchor to climb as it bakes. Without the liners, the cupcakes will come out a little more dense and flat since the batter has nothing to cling to, but it’s certainly still edible. Just make sure to grease the muffin pan.