Red Velvet Cupcakes

Ingredients

For the Cupcakes

• 1 1/4 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon red gel food coloring
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For Decorating

• Red cake crumbs or sprinkles

Substitutions

• In Red Velvet Cupcakes, use a firm dairy-free cream cheese; soft tub-style spreads may not set as firmly.
• In Red Velvet Cupcakes, a firm plant-based butter can replace dairy butter; use the same amount and expect a slightly different flavor.

Instructions

Step 2: Mix ingredients

Whisk flour, cocoa, baking soda, and salt. Separately stir buttermilk, vinegar, vanilla, and food coloring.

Step 4: Bake

Divide batter among liners and bake 17 to 20 minutes, until the tops spring back. Cool completely.

Step 5: Frost

Beat cream cheese and butter smooth. Add powdered sugar, vanilla, and salt. Pipe onto cooled cupcakes and decorate with crumbs.

How to Store Leftovers

Once cool, cover and refrigerate Red Velvet Cupcakes because it contains a dairy filling or topping. Use within 3 to 4 days.

How to Reheat

Serve Red Velvet Cupcakes at room temperature unless the recipe is intended warm. Heat individual portions briefly and avoid overheating frosting, glaze, or fruit filling.

Serving Ideas

• Coffee, tea, or cold milk
• Fresh berries
• Other bite-size desserts
• A birthday or party spread

Common Mistakes to Avoid

• Overmixing after flour is added.
• Cutting or frosting before cooling.
• For Red Velvet Cupcakes, relying on color alone instead of the center cue.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions