This quintessential Red Velvet Cupcakes recipe with buttermilk and a splash of vinegar will rock your world. Moist and flavorful, they’re topped with a heavenly swirl of cream cheese frosting.
This recipe also makes an extraordinary layer cake. Scroll down if you want directions for making this as a show stopping three layer cake.
The BEST Red Velvet Cupcakes
While I was out sipping cocktails with some of my “limoncello” girlfriends, they requested another cooking date. Making Red Velvet Cupcakes was the unanimous choice. I’d made these before with a mascarpone icing, but decided to go ahead with the more traditional cream cheese icing. If you can get beyond the three bottles of red food coloring in the cake ingredients, I think you’ll love these!!
What’s the Difference Between a Red Velvet Cake and a Chocolate Cake?
My husband could easily answer this question, not enough chocolate! Though, dark in appearance, a red velvet only has a few tablespoons of cocoa powder to darken and deepen the red velvet color versus give it a chocolate taste.
There’s also some vinegar added to to the batter which interacts with the cocoa and buttermilk to work some magic baking chemistry. This trio of ingredients brings out the red anthcyathin in cocoa powder, thus enhancing the red color.
So if you’re expecting a slice of red velvet cake or a red velvet cupcake to taste like chocolate cake, you’ll be sorely disappointed. But if you love a moist tender cake, you’ll be an instant fan!
Directions for Making This Cupcake Recipe into a 3-Layer Cake:
This is the same recipe I use to make a Red Velvet Layer Cake. All you need to do is grease 3 9-inch cake pans with butter and line the bottoms with parchment. Mix batter as directed, then divide batter between the 3 pans. Bake 40-45 minutes or till cake tester comes out clean. Let cool for about 10-20 minutes, then remove from pan and peel off parchment. Cool completely before icing. You’ll love this recipe as cupcakes OR a layer cake!
Tips for Making Perfect Red Velvet Cupcakes
There are a few simple pointers that will help you make perfect cupcakes. As with all recipes, read through the directions a time or two before starting so you make sure you have all the ingredients on hand and understand the time frame of making the dish.
- Have your ingredients at room temperature. This means getting the eggs, etc., out of the refrigerator 1-2 hours before you start the recipe.
- If you forget, you can always place your eggs in a bowl of very warm, not boiling water to hurry along the process.
- Do not over-mix you batter. This will just encourage more gluten formation which can make for a less tender cupcake.
- Scoop out even amounts of batter into your cupcake tin by using a 1/4 cup scoop. This will ensure that all are done baking at the same time.
- All ovens bake differently so start checking your cupcakes a minute or two before the timer goes off. I use both the toothpick and finger tap method to check.
- Insert a toothpick into the middle of one or more cupcakes, if it comes out clean or with a few moist crumbs, your cupcakes are done. If there’s batter on your toothpick, bake for a couple more minutes and recheck.
- To test a cupcake with your finger, gently press your index finger on the top of the cupcake. If it leaves an indentation, your cupcakes need more time in the oven. If the indentation bounces right back up, the cupcakes are done.
- Let your cupcakes cool for 10-15 minutes in the tins before removing them to a wire rack to finish cooling.
Rave Reviews—even from the dog!
I’ve updated this old post with some new photos, but had to leave in the two snaps with sweet Lambeau, our first labrador retriever. She was a good crumb remover and loved when I baked. Besides getting flour all over myself, there was usually a dusting on the floor which she was thrilled to clean up. Red velvet cupcakes are a favorite of my daughter, as very rich chocolate desserts are not her thing. The picky hubby, a self-proclaimed chocoholic, will definitely eat his fair share, but would prefect a rich, dark chocolate cupcake.
My mother-in-law is staying with us for a couple weeks. She’s a warm, lovely 90-pound Irish woman who is barely 5 feet tall. She said these red velvet cupcakes with cream cheese frosting brought back memories of the tender cupcakes her mother used to make. Not one to snack, she ate her fair share of these gems! You’ll love them, too!
- 3 1/2 cups cake flour
- 1/2 cup unsweetened cocoa (not Dutch processed)
- 1 1/2 teaspoon salt
- 2 cups canola oil
- 2 1/4 cups sugar
- 3 eggs
- 3 ounces red food coloring
- 1 1/2 teaspoons vanilla
- 1 1/4 cups buttermilk
- 2 teaspoons baking soda
- 2 1/2 teaspoons white vinegar
- 16 ounces cream cheese, cold
- 12 tablespoons butter, at room temperature
- 1 tablespoon plus 1 teaspoon vanilla
- 6 cups powdered sugar, sifted
- Preheat oven to 350º. Put paper liners in three 12 count muffin tins.
- Whisk flour, cocoa and salt together in bowl.
- Beat oil and sugar in an electric mixer on medium till well blended. Beat in eggs, one at a time. Lower mixer speed to low (you don't want any splashing!), and carefully add the red food coloring. Add vanilla, then alternate flour with buttermilk, starting with half the flour, then half the buttermilk, the rest of the flour, then ending with buttermilk. Scrape down the bowl, then mix just briefly till combined.
- Place baking soda and vinegar in a dish and stir to combine. Add to batter with mixer running. Beat for just 10 seconds.
- Fill cupcake liners ⅔ full and bake 25-30 minutes or till cake tester comes out clean. Let cool slightly, then remove from pans. Cool completely before icing.
- For frosting, beat cream cheese, butter and vanilla just till blended. Add powdered sugar slowly (2 cups at a time) and beat till frosting is smooth and at the correct consistency. You may find you prefer more or less powdered sugar than called for. Makes 4 cups.
Serving Size:1 cupcake
Amount Per Serving: Calories: 368Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 39mgSodium: 251mgCarbohydrates: 43gFiber: 0gSugar: 31gProtein: 3g