Looking to make the perfect Red Velvet Cupcake? These Red Velvet Cupcakes are fluffy, sweet, and full of delicious chocolate flavor!
What’s in this Red Velvet Cupcake Recipe?
If you love red velvet desserts, you will love this red velvet cupcakes recipe! These are the best because they are super easy to make and simply irresistible. They offer a hint of chocolate and vanilla, topped with a sweet cream cheese frosting. They are perfect for Valentine’s Day or any day of the year!
- Milk: Adds moisture to the cupcakes– I’m using whole milk but feel free to use whatever you have on hand.
- Unsalted Butter: Keeps the cupcakes moist and gives the frosting structure– with only cream cheese it would be too soft. Make sure the butter is fully softened so it incorporates smoothly into the frosting.
- Eggs: Bind the cupcake batter together so the cupcakes aren’t too crumbly.
- Vanilla Extract: Enhances the sweetness in the cupcakes and the flavor of the cocoa.
- Food Coloring: Gives these cupcakes their signature red color.
- Granulated Sugar: Sweetens the cupcakes.
- All-Purpose Flour: Gives the cupcakes structure. Make sure to measure using the spoon and level technique, as adding too much flour can result in dry cupcakes.
- Cocoa Powder: Adds just a hint of chocolate flavor to the cupcakes. Make sure to use unsweetened baking cocoa.
- Baking Powder: Helps the cupcakes rise so they become light and airy.
- Cream Cheese: Adds a bit of creaminess and tangy flavor– plus it’s a classic pairing with red velvet cake.
- Powdered Sugar: Gives the frosting structure– again, make sure to measure using the spoon and level technique. But feel free to add a bit more or a bit less to achieve your desired frosting consistency.
- Pro Tip: The amount of red food coloring needed will depend on the strength and type of food dye. I recommend Wilton Gel Intense Red Food Dye and I use 3 teaspoons.
Variations on Red Velvet Cupcakes with Cream Cheese Frosting
To change up the flavor of these cupcakes, try adding a swirl of strawberry, blueberry, or raspberry jam to the frosting. Or try chocolate cream cheese frosting!
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I like to describe red velvet cupcakes as a cross between a chocolate and a vanilla cupcake. They have a lighter chocolate flavor, and they are often fluffier than chocolate cupcakes.
While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
Yes! This recipe will yield one 9-inch cake. Bake for 30 minutes, or until a toothpick inserted in the center comes out dry or with moist crumbs. For a larger cake, follow my red velvet cake recipe!
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
If your cream cheese frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting reaches your desired consistency. If your cream cheese frosting is too thick, add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
How to Store
Store leftover red velvet cupcakes in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.
How to Freeze
I recommend freezing the cupcakes and frosting separately. The red velvet cupcakes can be frozen in an airtight container for up to 3 months. The cream cheese frosting can be frozen in a Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before assembling. You may wish to rewhip the frosting before using.
Serving Suggestions
To decorate these decadent cupcakes, try piping elegant frosting swirls, crumbling up one cupcake and using the crumbles to decorate the remaining cupcakes, placing strawberries or raspberries on top of each cupcake, or topping each with a strawberry macaron. Add some festive sprinkles, such as heart-shaped sprinkles!
More Red Velvet Recipes We Love
- Raspberry Red Velvet Cake
- Red Velvet Cake Truffles
- Red Velvet Cupcakes with Blueberry Compote
- Red Velvet Fudge
- Red Velvet Crinkle Cookies
- Cheesecake Stuffed Red Velvet Cookies
Red Velvet Cupcakes Recipe
Ingredients
For the Cupcakes
- ½ cup whole milk room temperature
- ½ cup unsalted butter melted (1 stick)
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- Red food coloring optional
- 1 cup granulated sugar
- 1¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter room temperature (¾ stick)
- 4 ounces cream cheese room temperature (½ brick)
- 2½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the milk, butter, eggs, vanilla, and red food coloring (if using) together.½ cup whole milk, ½ cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, Red food coloring
- Add the granulated sugar and whisk to combine.1 cup granulated sugar
- Add the flour, cocoa powder, and baking powder. Whisk just until no large lumps remain.1¼ cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder
- Divide the batter between the cupcake tin wells, filling each one with about ¼-cup of batter.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
For the Cream Cheese Frosting
- Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and combined, about 1-2 minutes.6 tablespoons unsalted butter, 4 ounces cream cheese
- With the mixer on low speed, slowly add the powdered sugar and vanilla until well incorporated.2½ cups powdered sugar, 1 teaspoon pure vanilla extract
- Scrape down the sides of the bowl, then turn the mixer to medium high speed. Beat for 1 minute, or until the frosting is light and fluffy.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Pipe the frosting on the cooled cupcakes and garnish with festive sprinkles, if desired. If using sprinkles, make sure to add them while the frosting is still wet.
Notes
- Note: The amount of red food coloring needed will depend on the strength and type of food dye. I recommend Wilton Gel Intense Red Food Dye and I use 3 teaspoons.
- I like to use whole milk in these cupcakes, but you can use whatever you have on hand. For a tangier cupcake, use buttermilk!
- Use as much or as little food coloring as you like.
- For a lighter cupcake, try using cake flour instead of all-purpose flour.
- I like to use Dutch-process cocoa powder in these cupcakes, but you can use whatever you have on hand!
- Use room temperature eggs and dairy.
- Be sure to spoon and level your flour for the best results.
- Do NOT overmix the batter; otherwise, you will end up with dense, tough cupcakes.
- Let the cupcakes cool completely before frosting; otherwise, the frosting will melt off!
- If you don’t have a piping tip set, you can place the frosting in a Ziplock bag and cut one corner off to pipe.
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