These Red Velvet Cupcakes are soft, light, moist, and topped with easy cream cheese frosting. Perfect for any occasion! I love red velvet but it’s such a unique flavor and can be a little hard to get just right. I spent a while testing different variations when it came to these cupcakes, from using just butter to just oil and also a combination of the two. I think it’s safe to say that more cupcakes went through my kitchen than I care to admit, but I finally landed on the perfect recipe.
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These cupcakes are buttery, moist, soft, and taste just like a classic red velvet cupcake. I topped these cupcakes with a simple cream cheese frosting, but I’ve included some notes for a couple other options you can try too!
Ingredients
- 1 and 1/3 cups (145 grams) cake flour
- 2 tablespoon unsweetened cocoa powder
- half teaspoon baking soda
- one fourth teaspoon salt
- 1/4 cup butter
- one cup sugar
- a egg
- 60 ml or 1/4 cup oil
- tablespoon 1 pure vanilla extract and red food coloring
- half white vinegar
- 2/3 cup buttermilk
Method of Red Velvet Cupcakes:
- Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.
In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside. - In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the egg and mix until fully combined, then mix in the oil, red food coloring, vanilla, and vinegar stopping to scrape down the sides of the bowl as needed.
- Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
- Evenly distribute the batter between all 16 cupcake liners in the prepared muffin pans, only filling each one about halfway full.
- Bake in separate batches at 350°F (177°C) for 15-18 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.
To make the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
- Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
- Once the cupcakes have cooled completely, pipe the frosting on top.