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These Red Velvet Cupcakes are rich, moist, and full of classic flavor! With their signature deep red color and a hint of cocoa, these cupcakes are a must-have for any celebration. Topped with a creamy frosting, they are an irresistible treat that everyone will love.
This red velvet cupcake recipe makes a perfect handheld version of a mini red velvet cake. With a tender and moist base, and a gorgeous bright red color, they are as beautiful as they are delicious. If you love red velvet recipes be sure to try these cake mix cookies or brownies.
Ingredients You Will Need
- all purpose flour- Provides structure for the cupcakes.
- unsweetened cocoa powder- Adds a light chocolate flavor.
- baking soda- Helps the cupcakes rise.
- kosher salt- Enhances sweetness.
- unsalted butter, softened- Adds richness and moisture.
- granulated sugar- Add sweetness to the cupcakes.
- egg yolks- Helps combine ingredients and keeps the cupcakes moist.
- red gel food coloring- Gives the cupcakes their bright red color.
- vanilla extract- Adds extra flavor, especially pure vanilla extract like this homemade vanilla recipe.
- white vinegar- Gives extra lightness to the flavor, and helps activate the baking soda.
- buttermilk- Keeps the cupcakes soft and tender.
Variations
- Mix-ins: Add white chocolate or chocolate chips for extra taste.
- Change color: Use different food coloring shades for unique themes.
- Frosting: Top with cream cheese frosting for a classic finish, or buttercream for a sweeter taste.
- Decorate: Use a piping bag to pipe a flower decoration on top of these pretty cupcakes, especially for Valentine’s Day, Mother’s Day, or Christmas.
How to Make Red Velvet Cupcakes
STEP 1: Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
STEP 2: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
STEP 3: In a separate bowl, use an electric mixer to beat the butter and sugar on medium-high speed until creamy. Add the egg yolks one at a time, beating until they are fully combined in the mixture.
STEP 4: Mix in the buttermilk, vanilla extract, white vinegar, and red food coloring until the batter is well combined and bright red. Then gradually add the dry ingredients, mixing until a smooth red batter forms. Scrape the sides of the bowl to make sure all of the ingredients get mixed into the batter.
STEP 5: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
STEP 6: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Tips
- Don’t overmix: Mixing the ingredients together until the ingredients are combined, without overmixing, the cupcakes will have a light and fluffy texture.
- Don’t overbake: Cupcakes should spring back when lightly touched.
- Cool before frosting: Adding frosting while the cupcakes are still warm, the frosting will melt and slide off, making a mess.
FAQ’S
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or keep in the freezer for up to 3 months.
Cream cheese frosting is the classic choice, but vanilla buttercream or whipped cream frosting also work beautifully.
Yes, but you may need to add more to achieve the same vibrant red color.
Keep them in an airtight container in the refrigerator for up to 4 days. When you are ready to serve them, take them out of the fridge, and let them sit at room temperature for the best texture.
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Red Velvet Cupcakes
Equipment
- Mixing Bowl
- Mixer
- Cupcake Pan
Ingredients
- 2 1/3 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 large egg yolks
- 2 tablespoons red gel food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 cup buttermilk
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, use an electric mixer to beat the butter and sugar on medium-high speed until creamy. Add the egg yolks one at a time, beating until they are fully combined in the mixture.
- Mix in the buttermilk, vanilla extract, white vinegar, and red food coloring until the batter is well combined and bright red. Then gradually add the dry ingredients, mixing until a smooth red batter forms. Scrape the sides of the bowl to make sure all of the ingredients get mixed into the batter.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Don’t overmix: Mixing the ingredients together until the ingredients are combined, without overmixing, the cupcakes will have a light and fluffy texture.
- Don’t overbake: Cupcakes should spring back when lightly touched.
- Cool before frosting: Adding frosting while the cupcakes are still warm, the frosting will melt and slide off, making a mess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so good!