Red Velvet Cupcakes with Cream Cheese Frosting Recipe

What is Red Velvet Cake?

Red velvet is a lightly chocolate-flavored cake that stands out for its soft “velvet” crumb and its distinctive red color. Traditionally, the reddish-brown hue comes from a reaction between natural cocoa, buttermilk and a touch of vinegar. Many modern recipes use a bit of red food coloring to achieve the bright scarlet color most people expect. The mild cocoa flavor and the tangy buttermilk pair beautifully with sweet cream cheese frosting for a classic combination.

Key Ingredients

Cocoa Powder: A small amount gives a background chocolate flavor without turning these into chocolate cupcakes. Dutch-processed cocoa works well here.

Buttermilk: Adds moisture and helps create the tender “velvet” crumb. If you don’t have buttermilk, mix ½ cup whole milk with 1½ teaspoons white vinegar or lemon juice and let it sit for 5 minutes to thicken.

Vinegar: Reacts with the baking soda to help the batter rise and stay light. The amount is small and won’t affect flavor.

Red Food Coloring: Two tablespoons of liquid red food coloring (a 1-ounce bottle) delivers the bright red color used in this recipe. You can use gel coloring, but use less and add gradually until you reach the desired shade.

1. Mix the batter. Cream the butter and sugar until light and fluffy. With the mixer running on low, add the egg and vanilla, and then beat until smooth. In a separate bowl, whisk together the flour, cocoa, baking soda and salt. In another bowl combine the buttermilk, red food coloring and vinegar. Alternate adding the dry mixture and the buttermilk mixture to the creamed butter, beginning and ending with the dry ingredients. Mix just until combined, scraping the bowl often.

2. Portion and bake. Line a 12-count muffin tin with liners. Use a cookie scoop or spoon to portion the batter into the liners. Bake at 350°F (177°C) for 16–18 minutes, or until the centers spring back or a toothpick comes out mostly clean. Cool completely before frosting.

3. Make the frosting. Beat room-temperature cream cheese and butter until smooth. Add half the powdered sugar with vanilla and a pinch of salt, then add the remaining sugar and mix until combined. Chill the frosting for 20–30 minutes so it firms slightly and is easier to pipe.

4. Frost and finish. Fill a piping bag fitted with a large round tip and pipe a dollop of frosting onto each cooled cupcake. Use the back of a spoon to create a small swirl and finish with sprinkles if desired.

How should I store the cupcakes?

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes can be kept at room temperature in an airtight container for up to 3 days. The cream cheese frosting can be stored in the fridge for up to a week.

Can I use gel food coloring?

Yes. Gel coloring is more concentrated than liquid, so start with a small amount and add more until you reach the desired color.

Can I skip the red food coloring?

If you omit the coloring you’ll have a muted brown cake from the cocoa; the taste will still be red velvet-like, but the classic bright red appearance will be lost.

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