red velvet cupcakes recipe

Written ByJenny Smyth Posted on
red velvet cupcakes recipe
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The Best red velvet cupcakes recipe

I’ve always been a fan of red velvet cupcakes, and I’m excited to share my favorite recipe with you. The story behind these cupcakes is fascinating – it’s said that they originated in the 1920s at the Waldorf-Astoria Hotel in New York City, where a chef created a recipe using cocoa powder and red food coloring to give the cupcakes a distinctive color.

Today, red velvet cupcakes are a staple at bakeries and cafes everywhere, and for good reason – they’re moist, flavorful, and visually stunning. Whether you’re celebrating a special occasion or just need a pick-me-up, these cupcakes are sure to impress.

As a busy mom, I appreciate how easy they are to make – just mix together some basic ingredients, pop them in the oven, and voila! You’ve got a delicious treat that’s sure to please even the pickiest eaters.

And let’s not forget about the health benefits – using buttermilk instead of regular milk gives these cupcakes a tangy flavor and a boost of calcium. Plus, with only 2 tablespoons of vegetable oil in the entire recipe, you can feel good about indulging in one (or two!)

of these tasty treats.

Red Velvet Cupcakes

Red Velvet Cupcakes

4.9 from 1357 votes

Moist and tender red velvet cupcakes with a tangy cream cheese frosting. Perfect for any occasion.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cupcakes

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 1/2 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1 1/2 tbsp red food coloring
1/2 cup buttermilk

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2Line a muffin tin with cupcake liners.
3In a large mixing bowl, whisk together flour, baking soda, salt, and cocoa powder.
Set aside.
4In a separate bowl, mix sugar, vegetable oil, eggs, vanilla extract, and red food coloring until well combined.
5Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk.
6Begin and end with the dry ingredients.
7Mix until just combined and no lumps remain.
8Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
9Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10Remove from the oven and let cool in the pan for 5 minutes.
11Then transfer to a wire rack to cool completely.
12While the cupcakes are cooling, prepare the cream cheese frosting.
13In a large mixing bowl, beat cream cheese and butter together until smooth and creamy.
14Gradually add powdered sugar, mixing well after each addition.
15Add vanilla extract and continue to beat until light and fluffy, about 2-3 minutes.
16Once the cupcakes are completely cooled, spread or pipe the frosting onto each cupcake.
17Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

🔧Equipment

Mixing bowls
Electric mixer
Muffin tin
Cupcake liners
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 3g

📝Notes

Tips: For a richer flavor, use sour cream instead of buttermilk.

Watch Video Of How Red Velvet Cupcakes Works

Whether you’re celebrating a special occasion or just need a pick-me-up on a Tuesday afternoon, these red velvet cupcakes are always a good idea. They’re moist, flavorful, and visually stunning – what more could you ask for?

Plus, with only 2 tablespoons of vegetable oil in the entire recipe, you can feel good about indulging in one (or two!) of these tasty treats.

When it comes time to serve them up, consider pairing with whipped cream or vanilla ice cream for an extra-special treat.

❓ Frequently Asked Questions About Red Velvet Cupcakes

Q: What is the difference between red velvet and regular chocolate cupcakes?

A: Red velvet cupcakes get their distinctive color from cocoa powder and red food coloring, giving them a unique flavor and appearance. Regular chocolate cupcakes, on the other hand, use more chocolate than cocoa powder and don’t have any added colorings.

Q: Can I make red velvet cupcakes without buttermilk?

A: Yes! You can substitute buttermilk with 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice – this will give your cupcakes a similar tanginess without having to buy buttermilk specifically.

Q: How long do red velvet cupcakes keep at room temperature?

A: These cupcakes are best consumed within 24 hours of baking – after that, they’ll start to dry out and lose their flavor. If you need to store them for longer than that, it’s best to refrigerate or freeze them.

Q: Can I add nuts or other mix-ins to my red velvet cupcakes?

A: Absolutely! Chopped walnuts or pecans pair perfectly with the cocoa powder in these cupcakes – just be sure to adjust your baking time accordingly if you add any extra ingredients.

Q: Are red velvet cupcakes suitable for vegans?

A: No – this recipe uses buttermilk and eggs as key ingredients, making it non-vegan friendly. However, there are plenty of vegan substitutes available online if you’re interested in adapting this recipe for plant-based eating.

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