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5 from 1 vote

Red Velvet Cupcakes

Classic red velvet cupcakes topped with vanilla cream cheese frosting. The unique combination of cocoa, vanilla, and buttermilk creates a distinct flavor, setting red velvet apart from vanilla or chocolate cake. These cupcakes are great for any occasion or celebration!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 433kcal

Ingredients

  • 1 ¼ cup all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 Tbsp unsweetened cocoa powder
  • ¾ cup granulated sugar
  • ¾ cup vegetable oil or canola oil
  • 1 large egg room temp
  • ½ cup low-fat buttermilk room temp
  • ½ Tbsp liquid red food coloring*
  • ½ teaspoon vanilla paste, or 1 tsp pure vanilla extract
  • ½ teaspoon distilled white vinegar

Vanilla Bean Cream Cheese Frosting

  • 8 oz cream cheese, room temp
  • ½ cup unsalted butter, room temp
  • 1 vanilla bean, split and scraped
  • 3 cup confectioners' sugar sifted

Instructions

  • Preheat oven to 350°F. Line muffin pan with cupcake liners. Set aside.
  • Sift together flour, baking soda, salt, and cocoa powder. Set aside.
  • In the bowl of a stand mixer, beat together sugar and vegetable oil.  Add egg. Mix until combined.
  • In medium bowl, whisk together buttermilk, red coloring, vanilla, and vinegar. Add half to mixing bowl. Mix and then add half of sifted dry mixture into bowl. Mix until almost combined. Then add remaining wet ingredients followed by remaining dry mixture.  Mix until just combined.
  • Divide batter among prepared cupcake liners.  Bake for 18-20 minutes until toothpick inserted in center of cupcake comes out clean.  Let cool in pan for 5 minutes before removing and allowing to cool completely on rack.

Cream Cheese Frosting:

  • In the bowl of a stand mixer with a paddle attachment, cream together cream cheese and butter.  Add vanilla bean scrapings.  Add sugar in 1 cup increments.  Mix until smooth and fluffy.

Notes

Ingredients:
  • Use either natural (non-alkalized) or Dutch-processed (alkalized) cocoa powder. Dutch-process cocoa has been treated with an alkali to neutralize the natural acidity of cocoa making it richer and darker in color and less bitter in flavor
  • Any neutral flavored oil works such as canola oil, avocado oil, rice bran oil.
  • You may substitute in melted butter, however, cupcakes will not be as moist. 
  • If you use gel food coloring, reduce amount of coloring by half. 
  • Make homemade buttermilk by combining 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice. Let mixture sit for 5 minutes before using. 
Storage: Unfrosted cupcakes may be stored in an airtight container at room temperature for up three days. Store frosted cupcakes at room temperature for up to 24 hours. Keep in an airtight container in the fridge for up to a week. 

Nutrition

Calories: 433kcal, Carbohydrates: 55g, Protein: 5g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 39mg, Sodium: 346mg, Potassium: 97mg, Fiber: 1g, Sugar: 44g, Vitamin A: 274IU, Vitamin C: 0.1mg, Calcium: 86mg, Iron: 1mg