Homemade Red Velvet Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 393kcal

Author: Becky Hardin

These homemade red velvet cupcakes are made from scratch but still totally easy. Light, fluffy, and crowned with the most decadent cream cheese frosting I've ever tasted!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

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

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

*I like to use whole milk in these cupcakes, but you can use whatever you have on hand. For a tangier cupcake, use buttermilk!

**I like to use Dutch-process cocoa powder in these cupcakes, but you can use whatever you have on hand!

Tips:

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.
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.
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.

Storage: Store red velvet cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition